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Baked Macaroni and Cheese

Baked Macaroni and Cheese

Baked Macaroni and Cheese

Delicious baked macaroni and cheese.

  • icons/brand/timer copy 2 Created with Sketch. Total Time: 1 Hour, 15 Minutes
  • icons/brand/silverware copy Created with Sketch. Yield: 8 to 10

Ingredients

  • 1 lb. elbow macaroni, cooked according to package directions

Sauce:

  • ¼ c. Argo® Corn Starch
  • 4 c. milk
  • ½ tsp. salt
  • ¼ tsp. Ground White Pepper
  • 18 tsp. Cayenne Pepper
  • 2 c. (8 ounces) shredded mild chedder cheese
  • 2 c. (8 ounces) shredded sharp chedder cheese
  • 1 - 2 c. topping, your choice: corn flakes, garlic croutons, crushed saltine crackers OR crushed cheese crackers

Directions

  1. Preheat oven to 350°F.
  2. Spray 3-quart casserole dish or 13 x-9 inch pan with cooking spray.
  3. Combine corn starch and milk in a medium saucepan. Add salt, pepper and cayenne. Stirring constantly, bring to a boil. Continue to stir and boil for 1 minute or until very thick. Remove from heat. Gradually add both cheeses and stir until melted. Add cooked pasta and stir until blended. Pour mixture into casserole dish and sprinkle with desired topping.
  4. Bake at 350°F for 25 to 35 minutes or until brown.