Ingredients
Scale
- 1 lb pasta of your choice, I prefer to use shells or macaroni
- 1 tsp salt
- 1 tsp black pepper
- ½ tsp ground mustard
- ½ tsp paprika
- 1 1/2 cups of milk (can substitute non dairy milk)
- 2 tbsp cornstarch
- 3 8 oz blocks cheddar cheese, freshly shredded
- 2 tbsp butter
- 2 cups of breadcrumbs (optional)
Instructions
- Preheat oven to 350°
- Boil water and cook pasta according to package instructions, leaving it slightly undercooked.
- Strain the pasta and put it back into the pot.
- In the pot or a large bowl, throw the shredded cheddar cheese (if not using breadcrumbs, save ¼ of the cheese), cornstarch, butter, salt, pepper, paprika, and mustard in with the pasta. Stir well until the cheese is melted and everything is incorporated.
- Place the macaroni mixture inside of a greased casserole dish, and pour milk over the top of the mixture.
- Top with the extra cheese or breadcrumbs, cover with foil, and bake in the oven for 35 minutes. Remove the foil and bake for another 15 minutes or until the cheese is bubbly and golden brown, or the breadcrumbs look ready.
- Let rest for 5-10 minutes before serving.