A creamy blend of cheddar cheese with a hint of cayenne and white pepper. A dish the whole family will enjoy!
1 pound elbow macaroni, cooked according to package directions
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
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.