My girls love this mac & cheese, and Dakota tolerates it. We have it for lunch frequently. Sometimes I use half pepper jack cheese and half cheddar, but the kids prefer plain cheddar. My kids don't like pepper (or at least the looks of pepper) so we add it to our individual servings.
1 3/4 cups water
3/4 cup milk
1 1/2 cups elbow macaroni
1/4 tsp salt
1/2 tsp cornstarch
1/4 tsp dry mustard
hot sauce to taste
1 1/2 cups cheddar cheese
1 TB butter, cut in small chunks
Ground pepper to taste
Bring water, 1/2 cup milk, macaroni, and salt to a simmer in large skillet. Cook at vigorous simmer stirring often, until the macaroni is tender. Whisk the remaining 1/4 cup milk, cornstarch, mustard, and hot sauce together in a small bowl. Stir into skillet. Continue to simmer until slightly thickened, about 1 minute. Off the heat, stir in the cheese one handful at a time. (You can add a little water to adjust the consistency of the sauce if needed). Stir in the butter and season with salt and pepper to taste.
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