Mueller's Elbow Macaroni

Mueller's Elbow Macaroni

Baked Macaroni and Cheese

4 T. corn starch
2 t. salt
1 t. dry mustard
1/2 t. pepper
5 c. milk
4 T. butter
4 c. (16 oz) shredded Cheddar cheese, divided
16 oz. Elbow macaroni (about 4 c. cooked), cooked 5 minutes and drained.
1/2 c. dried plain bread crumbs
1/2 stick butter

1.) In large saucepan combine first 4 ingredients; stir in milk. Add margarine; stirring constantly, bring to a boil over medium-high heat and boil 1 minute.

2.) Remove from heat, Stir in 3 c. cheese until melted. Add elbows. Pour into greased 4 qt casserole. Sprinkle with reserved cheese, bread crumbs. Dot with butter.

3.) Bake uncovered in 375 degree oven 25 minutes or until lightly browned.

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