1⅔ cups dry, small elbow macaroni, cooked and drained 2 tablespoons cornstarch 1 teaspoon salt ¼ teaspoon ground black pepper 1 (12 fluid ounce) can evaporated milk 1 cup water 2 tablespoons butter or margarine 2 cups shredded sharp Cheddar cheese, divided
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Preheat oven to 375 degrees Grease 2-quart casserole dish. Combine cornstarch, salt, and pepper in medium saucepan. Stir in evaporated milk, water, and butter. Cook over medium-heat, stirring constantly, until mixture comes to a boil. Boil for 1 minute. Remove from heat. Stir in 1½ cups cheese until melted. Add macaroni; mix well. Pour into prepared casserole dish. Top with remaining cheese. Bake for 20 to 25 minutes or until cheese is melted and light brown.