Macaroni and Cheese

*Taken from menus4moms.com

2 Tbsp. cornstarch
1 tsp salt
1/2 tsp dry mustard (optional)
1/4 tsp pepper
2-1/2 C. milk
2 Tbsp. butter
2 C. (8 oz) shredded American or Cheddar cheese, divided
8 oz Mueller's Elbows (about 2 cups), cooked 5 minutes and drained

In medium saucepan combine corn starch, salt, dry mustard and pepper; stir in milk. Add margarine. Stirring constantly, bring to a boil over medium-high heat and boil 1 minute. Remove from heat. Stir in 1 3/4 cups (425 ml) cheese until melted. Add elbows. Pour into greased 2-quart casserole. Sprinkle with reserved cheese. Bake uncovered in 375* oven 25 minutes or until lightly browned. This can be prepared ahead of time and kept refrigerated until you are ready to bake. Add 5-7 minutes to the cooking time if cold.