Macaroni and Cheese

Recipe courtesy of alicianrj

Salt

12 ounces elbow macaroni (3 cups)

2 1/2 cups milk

2 tablespoons unsalted butter

2 tablespoons cornstarch

Two 8 ounce packages of mixed shredded cheeses such as Wisconsin or Vermont cheddars, or American and Monterey Jack

1. Bring a large pot of water to a boil, add salt, and stir in pasta. Boil, stirring occasionally, until the pasta is al dente, about 7 minutes. Drain in colander and shake well.

Meanwhile, preheat the broiler. In a saucepan, heat 2 cups of the milk and the butter over medium-low heat. In a small bowl mix together the remaining 1/2 cup milk and the cornstarch until smooth. When the milk and butter come to a boil, whisk in the cornstarch mixture. Cook, stirring, until the milk returns to a boil. Stir in the cheese (reserving a handful). Remove from the heat and add the pasta. Pour the mixture into a large casserole, sprinkle with the remaining cheese. Broil until the top is golden brown. Serve hot.