Mac and Cheese - Not As Orange As It Looks

Here's a bad photo of some good mac and cheese I made recently. It's actually a natural-looking pale yellow, but between the rainy day and the stovetop light, it came out looking fakey-orange. Also, someone had the audacity to dig into it before she photographed it.


Annie's Mac and Cheese


2 cups dry elbow macaroni
3 Tablespoons cornstarch
1-1/2 teaspoons salt
1/4 teaspoon Cavender's Greek seasoning (can use season salt or just garlic powder)
1/4 teaspoon dry mustard
3 cups milk
2-1/2 cups shredded cheese, any kind (I used 1 cup mozzarella and 1-1/2 cups co-jack)
Crushed crunchy things for the topping (I used homemade garlic croutons)

Heat oven to 300°F.

Cook macaroni per package directions, then drain.

While macaroni is cooking, combine cornstarch, salt, Cavender's and mustard in a medium saucepan.  Stir in a small amount of milk and whisk until smooth.  Add remaining milk and whisk until well-blended.  Cook and stir over medium-high heat until mixture thickens and comes to a boil.  Remove from heat and stir in cheeses.

In same pan, or large bowl, combine drained macaroni with sauce.  Stir well, then pour mixture into a pan-sprayed 2-qt. casserole dish.  Top with crushed crunchy things.

Bake at 300°F for about 30-40 minutes until bubbly and just beginning to brown.

Makes 4-6 servings.