Ingredients:

1 2/3 cups (approximately 7 or 8 oz) of small elbow macaroni
1 3/4 T cornstarch (or 1 1/2 T cornstarch if using whole milk)
1/2 t dry mustard
1/4 t fresh cracked black pepper
1 can (12 oz) Evaporated Milk, low fat
1 cup milk, either 2% or whole
2 T butter
2 cups (about 8 oz) sharp cheddar cheese

Optional: sprinkle the dish with a light touch of paprika Read More