2 Tbs. cornstarch
1 tsp. salt
1/2 tsp. dry mustard
1/4 tsp. pepper
2 1/2 cups milk
2 Tbs. margarine or butter
1/2 cup chopped onion or a small handful of dried onions (I just added this myself, but it adds good flavor)
2 cups cheese (my family prefers cheddar, but you could use american, or probably any type of cheese you want)
8 oz elbow noodles, cooked 5 minutes and drained
Combine cornstarch, salt, dry mustard and pepper in medium saucepan. Stir in milk and butter and onions. Stirring constantly, bring to boil over medium-high heat and boil 1 minute. (It takes a while to boil but watch it because it is easy to scald the bottom.) Remove from heat. Stir in 1 3/4 cups cheese until melted. Add elbows. Pour into greased 2 quart casserole. Top with remaining cheese and bread crumbs. Bake at 375 for 25 minutes.
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