Directions

1. Cook elbow macaroni according to the package directions in a large pot of boiling salted water, about 7-8 minutes.
2. Bring milk and butter to a simmer, over medium heat in a large saucepan.
3. Dissolve the cornstarch in the water. Add the cornstarch mixture into the warmed milk. Stir often with a wooden spoon as the mixture thickens, to prevent burning. Cook until slightly thickened.
4. Add salt, black pepper and mustard. Remove from the heat and add the shredded cheese.
5. Drain the macaroni and pour over the cheese sauce. Stir to combine. Serve in bowls and top with Ritz cracker crumbs if desired.