8 oz macaroni, shells, farfalle...which ever you prefer, (I used radiatore)
1 cup milk
2 Tbsp corn starch
1 cup of shredded sharp chedder cheese (can use other if you prefer).
Salt and pepper to taste
Boil water in a medium saucepan and cook noodles to package directions, set aside. Warm one cup of milk in a small saucepan, add two tablespoons of cornstarch to warmed milk and stir together with a whisk. Then add one cup of shredded cheese to the warm milk mixture and whisk until completely melted and smooth. Continue whisking while allowing cheese sauce to simmer and then pour over noodles, stir until combined. Let the mac 'n cheese stand for a few minutes and the sauce will thicken and become nice and creamy. Add salt and pepper to taste.
**This recipe came from a blog that I check out. Smashed Peas and Carrots! How can you turn down HOMEMADE MAC-N-CHEESE?! When I first saw the picture on HER BLOG , there was no question, I had to try this. And, I had all the ingredients! Even Sharp Cheese which I never buy...it was bought on accident. It is even just as quick to make this recipe as it is to make the boxed stuff. Try it and let me know what you think!