Baked Macaroni and Cheese

A creamy blend of cheddar cheese with a hint of cayenne and white pepper. A dish the whole family will enjoy!

Servings
8 to 10 servings
Total Time
00:55
Bake Time
25 to 35 minutes

Ingredients

1 pound elbow macaroni, cooked according to package directions

Sauce

1/4 cup corn starch

4 cups milk

1/2 teaspoon salt

1/4 teaspoon Ground White Pepper

1/8 teaspoon Cayenne Pepper

2 cups (8 ounces) shredded mild chedder cheese

2 cups (8 ounces) shredded sharp chedder cheese

1 to 2 cups topping, your choice: corn flakes, garlic croutons, crushed saltine crackers OR crushed cheese crackers

Directions

Preheat oven to 350°F.

Spray 3-quart casserole dish or 13 x-9 inch pan with cooking spray.

Combine corn starch and milk in a medium saucepan. Add salt, pepper and cayenne. Stirring constantly, bring to a boil. Continue to stir and boil for 1 minute or until very thick. Remove from heat. gradually add both cheeses and stir until melted. Add cooked pasta and stir until blended. Pour mixture into casserole dish and sprinkle with desired topping.

Bake at 350°F for 25 to 35 minutes or until brown.