SC - OT:OOP:Macaroni and Cheese

[Sue Clemenger]

How's this for a fast response? <g>
According to the recipe on the side of my box of cornstarch (Kingsford's
brand), Classic (medium) white sauce is made thusly:
1.  Mix 1 Tbsp corn starch and 1 cup [cold] milk until smooth.
2.  Add 2 Tbsp margarine, 0.25 tsp salt and one-eighth tsp pepper.
3.  Stirring constantly, bring to boil over medium heat; boil 1 minute. 
Makes 1 cup.

A little further down, the box also notes that 1 Tbsp of cornstarch is
equivalent to 2 Tbsp of flour, when used for thickening.

It doesn't say anything about proportions of cheese per cup of sauce.  I
seem to recall 4 oz./cup from somewhere, but I could be wrong, and I'm a
cheese fiend anyway....
- --Maire

Angie Malone wrote:
> <snippage>
> Well now that I have all that ranting done.  If you are still reading
> thanks for listening!  What I am looking for is either advice, or a recipe
> that uses corn starch instead of flour and what proportion of cheese, milk
> etc, or if people have recipes for white sauces using corn starch pass them
> along too.
>