Ingredients – 12 oz gluten free elbow macaroni (Barilla recommended), or another short pasta – 3 cups milk (2% or whole milk is recommended) – 3 tbsp cornstarch – 1 tsp dry mustard – 1 tsp salt – 3 cups sharp cheddar cheese (12 oz), shredded
Cook the macaroni according to the package directions, being sure to leave it al dente.
While the noodles cook, in a small saucepan, whisk together the milk, cornstarch, dry mustard, and salt.
Turn on the stove to medium-low and bring to a simmer. Let it gently bubble for 4-6 minutes until thickened.
Reduce heat to low. Add the cheese a little bit at a time, stirring in completely after each addition.
Drain the noodles well and add to the cheese sauce.
Stir everything together and serve hot.