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macaroni and cheese


  • 3-1/2 cups cooked elbow macaroni
  • 2 cups milk
  • 2 tablespoons CREAM® Corn Starch
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 cup chopped onion
  • 2 cups grated Cheddar cheese


  1. Prepare elbow macaroni according to package directions. Drain and set aside. In a saucepan, combine milk, CREAM® Corn Starch, salt and pepper. Bring mixture to a simmer, stirring constantly until thickened slightly. Remove from heat and allow to cool for 3 minutes; then add onion and cheese. Stir until well blended. Spoon macaroni into a 1-1/2 quart casserole, pour cheese sauce over macaroni and gently stir until blended. Cover and bake 20 minutes; uncover and bake an additional 15 minutes.