Homemade Macaroni and Cheese

When I was a child, I never liked mac and cheese. I was a very strange child in that regard. Stacey and her brother couldn't get enough of it but there was just something about it I couldn't stand.
As I got older, my tastes changed and I decided to give it another try. Loved it! So I had to figure out how to make some for myself. I will admit that for a very long time I only ate the boxed variety with the neon orange cheese. Was it tasty? Absolutely! Was it healthy? Not in the slightest!
So the quest began to find a good homemade sauce. I tried several recipes and after an exhaustive search, I finally found one I liked and my husband approved of. The recipe is from Carnation and was posted on Allrecipes ( http://allrecipes.com/Recipe/traditional-macaroni-and-cheese/detail.aspx). The recipe itself is for a baked mac and cheese, but you can absolutely skip the baking step and serve it as is.
To make this dish you will need:
1 pound pasta (a small shaped pasta of your choice)
1 cup water
1 12-oz can evaporated milk (can sub 1 cup whole milk)
2 tbsp cornstarch
1/2 tsp dry mustard powder
3/4-1 tsp salt (depending on your taste)
1/4 tsp pepper
8 oz cheddar cheese, grated (I use white cheddar)
Boil pasta till it is as tender as you like. Drain really well and set aside.
Meanwhile, bring 2/3 cup of the water and all the milk to a simmer over medium heat. Add the mustard, salt, and pepper. Dissolve the cornstarch in the remaining 1/3 cup water and stir slowly into the simmering milk/water, stirring all the while. Cook 1-2 minutes, or till sauce is thickened. Turn heat to low and stir in the cheese.
In a large serving bowl, combine the sauce and the pasta, stirring to coat. Sprinkle with dried parsley and freshly-cracked pepper if you like.
I promise you this sauce is wonderful and very addictive! You can also add vegetables such as peppers, tomatoes, and broccoli to add extra nutrition. Hope you enjoy it as much as I do!