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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 tablespoon(s) butter |
1 cup(s) chicken broth |
2 tablespoon(s) cornstarch |
1/2 teaspoon(s) dry mustard |
1 2/3 cup(s) elbow macaroni, cooked and drained |
1 can(s) evaporated milk |
1/4 teaspoon(s) ground black pepper |
1 teaspoon(s) salt |
4 cup(s) shredded sharp cheddar cheese |
Directions:
1. preheat oven to 375
2. combine cornstarch, salt, mustard and pepper in medium saucepan. Stir in milk, chicken broth and butter. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil for 1 minute. Remove from heat and stir in 2.5 cups cheese until melted. Add macaroni; mix well. Pour into prepared casserole dish. Top with remaining cheese.
3. Bake for 20-25 minutes until cheese is melted and light brown.
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