Description: Taken from Mueller's
Ingredients- 2 tablespoons of (30 ml) corn starch
- 1 teaspoon (5 ml) salt
- 1/2 teaspoon (2 ml) dry mustard (optional)
- 1/4 teaspoon (1 ml) pepper
- 2-1/2 cups (600 ml) milk
- 2 tablespoons of (30 ml) Margarine or butter
- 2 cups (475 ml) (8 oz (224 grm).) shredded American or Cheddar cheese, divided
- 8 oz (224 grm). Mueller's Elbows (a couple of cups), cooked a few minutes and drained
- In medium saucepan combine corn starch, salt, dry mustard and pepper stir in milk.
- Add margarine.
- Stirring constantly, provide a boil over medium-high temperature and boil one 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 degree (200 C.) oven 25 minutes or until gently browned.
Comments Some those who have used this recipe believe that it initially known as for flour rather of corn starch that they choose to use.
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