A Recipe For Togetherness

Baked Macaroni & Cheese

Yield:
8 to 10 servings

Prep Time:
10 minutes

Bake Time:
25 minutes

Sauce:
1/4 cup	Argo® or Kingsford’s® Corn Starch
4 cups	milk
1/2 teaspoon	salt
1/4 teaspoon	Spice Islands^® Ground White Pepper (optional)
pinch	Spice Islands^® Cayenne Pepper (optional)
4 cups	shredded cheddar cheese
1 to 2 cups	extra topping; your choice: corn flakes, garlic croutons, saltine crackers or cheese crackers

Pasta:
1 pound	dried pasta (any small tube shaped pasta - i.e. elbow, penne, cellentani, pipette, campanelle)
3 quarts	water
2 tablespoons	salt

For Sauce:
Preheat oven to 350°F. Spray 3-quart casserole dish or
13 x 9-inch pan with cooking spray. In medium saucepan, combine corn starch and milk. Add salt, pepper and cayenne. Stirring constantly, bring to a boil. Continue stirring while bubbling for 1 minute or until very thick. Remove from heat. Stir in 4 cups cheese until melted. Add cooked pasta (recipe below) and stir well. Pour mixture into casserole pan and sprinkle with 1 to 2 cups extra topping. Bake at 350°F for 25 to 30 minutes or until brown.

For Pasta:
Fill large pot with 4 to 6 quarts water. Bring water to a boil; add pasta and salt. Boil 8 to 10 minutes or according to package directions until pasta is al dente
(resists bite slightly).

Topping variations:
Corn Flakes, garlic croutons, saltine crackers or cheese crackers.

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