Baked Macaroni & Cheese

Ingredients:
4 c. whole milk (I use reduced fat milk and it is fine)
2 c. cream
1 T. salt
1 t. fresh ground black pepper
½ c. cold water mixed with 2 T. cornstarch
24 ounces sharp cheddar cheese
1 pound macaroni, cooked al dente in salted water, rinsed in cold water

Method:
In a large sauce pan over medium high heat, bring the milk and cream along with the salt and pepper to a boil. Whisk in cornstarch mixture to thicken. Boil 30 seconds to thicken. Turn heat down to very low and whisk in cheese. Adjust salt level if desired. Mix in cooked macaroni.
Pre-heat oven to 375 degrees F.
Butter a 13”x9” baking dish. Place macaroni and cheese in baking dish, place in center of oven for about 50 minutes or until lightly brown and bubbling in the center of the pan. Cool slightly before serving.

(From: Jordan Keene)

Jordan brought this dish to Thanksgiving this year and it was so good!