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
No nutrition information available
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.