Baked Macaroni and Cheese

2 tablespoons cornstarch
1 tsp salt
1/2 tsp dry mustard (optional)
1/4 tsp pepper
2 1/2 cups milk
2 tsp margarine or butter
2 cups (8 oz) shredded American or Cheddar Cheese, divided
8 ounces Mueller's elbows (about 2 cups dry), cooked 5 minutes and drained.

Preheat oven to 375 F.
In medium saucepan combine cornstarch, salt, dry mustard and pepper; stir in milk.
Add margarine. 
Stirring constantly, bring to a boil over medium-high heat and boil 1 minute.
Remove from heat.
Stir in 1 3/4 cups cheese until melted.
Add elbows.
Pour into greased 2-quart casserole.
Sprinkle with reserved 1/4 cup cheese.
Bake uncovered 25 minutes or until lightly browned.

Submitted by Denise Hamilton