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Combine corn starch, salt, dry mustard and pepper in a medium saucepan. Stir in milk until smooth. Add margarine. Stirring constantly, bring to a boil over medium-high heat and boil for 1 minute. It's very important that you stir constantly so as not to burn, do not skip this step!
After the mixture has boiled for 1 minute, remove from heat.
Reserve ¼ cup cheese for topping.
Stir in remaining cheese until melted.
Add elbow macaroni noodles to cheese mixture and stir to combine.
Turn into greased 2-quart casserole dish. Sprinkle with reserved cheese.
Bake uncovered in 375 degree oven for 25 minutes or until hot and bubbly.