#876 - Sharp Macaroni and Cheese

(by Shirley McNevich)

Cheese Sauce: 1 1/2 TBSP butter, 1 TBSP cornstarch, 1 cup milk, 1/2 tsp. salt, 1/2 tsp. pepper

2 cups elbow macaroni (cooked, drained according to box directions and rinsed with cold water)
1 - 8oz. block Cracker Barrel sharp cheddar cheese
5 or 6 slices of American cheese
3 slices of bread broken into stuffing-sized pieces
1 cup milk

Cook and drain macaroni according to box directions, then rinse with cold water and set aside. Cut the block of Cracker Barrel cheese into small pieces--set aside. Break American cheese slices into small pieces--set aside. In a saucepan over low heat add butter, salt and pepper--stir until butter is melted. Add cornstarch--stir. Add 1 cup milk--stir. Add both cheeses to the sauce--stir and cook until melted. Spray a 2 qt. casserole dish with Pam. Add cooked macaroni to the greased casserole dish. Pour 1 cup milk on top of macaroni--stir. Pour cheese sauce into the macaroni--stir. Cover the entire top with the broken bread pieces. Place casserole on a cookie sheet to catch drips. Bake at 375 degrees for 30-40 minutes until bread crumbs on top are golden brown.