Boil about 2 or 3 cups of macaroni or other small pasta; we used penne rigate. While the pasta is boiling make up the cheese sauce.
Start with 1/2 cup of milk and mix in 2 T. of cornstarch. Set aside.
Heat 2 cups of milk over medium heat.
Slowly add 2 cups of shredded cheese (room temperature! That makes a difference I've learned.) Add more if you like it extra cheesy. Wouldn't this be great with a bunch of fancy white cheeses? Mmmmm....
Whisk and heat until desired consistency is reached. It should be thick but pourable. Adjust cheese or cornstarch as needed.