This is really just homemade macaroni and cheese. I enjoy making this with bowtie pasta instead of macaroni noodles. We won't call it "macaroni and cheese", or else the kids will be expecting the Kraft version and accuse me of not knowing how to cook.
1. Cook bow-tie pasta in salted water until al dente, then drain and return the noodles back to the pot.
2. Add butter and heat until melted. Add milk to pot, enough to be even with the top of pasta. Bring to boil.
3. Thicken with a paste (soupy consistency) made of milk and cornstarch. Remove from heat.
4. Stir in cheddar cheese until melted. Add salt if desired.
Alternative instructions:
The sauce can also be made separately from the pasta.
A blend of flour and cornstarch can be used to make the thickener paste.
The sauce can also be made by doing a roux with butter and cornstarch (and/or flour), then adding the milk.
