Baked Macaroni & Cheese


Ingredients:

Sauce

1/4 cup Argo Corn Starch or Kingsford's Corn Starch

4 cups milk

1/2 teaspoon salt

1/4 teaspoon white pepper (optional)

Pinch cayenne (optional)

4 cups shredded cheddar cheese

2 cups extra cheese to spread on top (optional)


Pasta

1 pound small tube-shaped dried pasta (elbow, penne, cellentani,
pipette, campanelle)

3 quarts water

2 tablespoons salt


For sauce:

Preheat oven to 350° F. Spray 3-quart casserole dish or 9x11" pan with
cooking spray.

In medium saucepan, combine corn starch and milk. Add salt, pepper and
cayenne. Stirring constantly, bring to a boil. Continue stirring while
bubbling for 1 minute or until very thick. Remove from heat. Stir in 4
cups cheese until melted. Add cooked pasta (recipe below) and stir
well. Pour mixture into casserole dish and sprinkle with 2 cups
cheese, if desired. Bake at 350° F for 25-30 minutes or until brown.


For pasta:

Fill large pot with 3 quarts water. Bring water to a boil; add pasta
and salt. Allow to boil 10-15 minutes or according to box directions
until pasta is al dente (resists bite slightly).

Topping suggestions: Crumbled cheese and garlic croutons, saltine
crackers, cheese crackers, cornflakes.

Makes 8 to 10 servings.

For more recipes and tips, visit www.argostarch.com.



Delicious cheesy goodness is a crowd pleaser every time with this
easy-to-make baked macaroni and cheese dish.