Soy-Free Macaroni and Cheese

I am a self-proclaimed cheese hater. I've always hated 'real' cheese, except for the Italian and soft cheeses. I've never liked gouda, or cheddar, or pepper jack. Until today. Check out the awesomeness:

Ingredients
1 box whole pasta of choice
4 cups shredded cheddar cheese
12 oz. can evaporated milk
1 cup water
1/2 teaspoon dry mustard (the spice not the condiment)
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons corn starch

Directions
Combine can of milk, water, dry mustard, salt, pepper, and corn starch in a saute pan. Whisk very well until mixed together, then place over medium heat. STIR CONTINUOUSLY! If you walk away, the mixture will burn. Also, using a spatula to stir works best (it likes to try to stick, even if you stir). Stir until it begins to boil, and allow it to boil for 1 minute while continuing to stir. Remove from heat and add in 3 cups of cheese. It should look like this:

While you were doing all of this, your pasta should have been cooking. Pour the cheese mixture over the cooked pasta in a casserole dish. We didn't use the entire box of pasta with the cheese mixture because we like it very saucy, but it's personal preference. Sprinkle the remaining cup of cheese on top, and bake uncovered at 350 Fahrenheit for about 20 minutes or until browned on top. Enjoy!

I didn't get a picture before Brint had some. I don't blame him -  this completely changed my opinion of 'real cheese'. I'll never go back to boxed mac and cheese again. And next time we're going to use cheddar, asiago, and provolone, because it sounds earth-shattering...