1 (1 lb) box
shell macaroni or elbow macaroni
3 cups milk
1/4 lb butter
1 teaspoon salt
1/2 teaspoon black pepper
4 tablespoons cornstarch
1/4 cup milk
12 ounces shredded extra-sharp cheddar cheese,
, divided usage
2 cans stewed tomatoes
Preheat oven to 350 degrees.
Cook macaroni according to package directions and drain, rinse and set aside.
In a large saucepan, over medium heat, heat the 3 cups of milk, butter, salt and pepper until hot but not boiling.
In a small bowl or cup, combine 1/4 cup of milk with the cornstarch and stir until dissolved.
Slowly add this to the hot milk mixture, stirring constantly with a whisk.
When mixture has thickened, remove from heat and stir in 2 cups of the cheese until melted.
Pour pasta into a large mixing bowl and add the cheese mixture and the stewed tomatoes.
Mix well until macaroni is well coated.
Pour into a greased 9 x 13 baking dish or 3 quart casserole and top with remaining cheese.
Bake for 35 to 45minutes or until golden brown.