1 box elbow noodles 
2 cups milk 
2 tablespoons cornstarch 
2 cups shredded cheese (I use Colby Jack and mild cheddar.)

Heat oven to 350 F. Boil noodles as directed on box in salted water. While the noodles cook, mix together milk and cornstarch in a small pot. Heat over medium until thick, whisking constantly to avoid burning. Add 1/2 cup of cheese, plus salt and pepper to taste, to the milk and cornstarch mixture. Mix well. Once noodles are cooked to your liking, drain and place in a buttered 9-inch-by-13-inch baking dish. Pour cheese sauce over noodles. Mix together. If the mixture doesn’t cover the noodles well, add about 1/2 cup of milk directly to the baking dish. Top with remaining cheese. Bake 15 minutes, or until cheese is melted.