Preheat oven to 375. Spray a 2 quart casserole dish with nonstick spray. Set aside.
Cook pasta according to package directions until al dente. Drain pasta and set aside. (Remember, we will be baking the pasta so you want it to come out of the water a little firm!)
Pour milk into a medium saucepan over medium heat. Add the dry mustard, salt, pepper, cornstarch. Stir constantly while adding the butter. Bring the mixture to a boil for 1 minute over medium-high heat.
Remove mixture from heat and stir in cheese. Stir until thoroughly mixed. Fold in cooked elbow noodles and stir. Pour into prepared 2 quart casserole dish. Bake uncovered for 25 minutes.
Notes
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