Mac and Cheese Casserole Dish

As made by Erin's parents for many years.

Ingredients:

• 5 cups of elbow noodles
• 1 lb. extra sharp cheddar cheese, shredded
• 5 cups of milk
• 1 teaspoon of salt
• 1/8 teaspoon of black pepper
• 3 heaping tablespoons of cornstarch 
• Bread crumbs (optional)

Instructions:

1. Cook elbow noodles according to package instructions.  Drain and place in a casserole dish.  Reserve remaining noodles for later.
2. In a medium pot, add the shredded cheese, milk, salt, and pepper.  Cook on medium until cheese and milk are incorporated, stirring very often.
3. After lumps start to disappear in the milk, raise heat to high and stir continuously until lumps subside and milk becomes creamy.
4. In a cup, mix cornstarch with water until disolved.  Add half of this to creamy mixture and stir thoroughly for a minute.  Add the rest of cornstarch mix and continue to stir thoroughly until creamy mixture thickens.  Turn off.
5. Add the creamy sauce over the elbow noodles in casserole dish and blend thoroughly.  Fill dish with more noodles and continue to blend together.  Add the rest of the sauce until dish is full.
6. Add bread crumbs on top (optional).
7. Place covered dish on a baking sheet.  Bake in oven at 350 degrees F for 30 minutes.

This was often made by Erin's parents, Wendy and Michael.  After Wendy passed away, Erin realized that Wendy never left a recipe for this dish.  Michael, who cooks this from memory, helped Erin record this recipe for family, friends, and future generations to enjoy.