INGREDIENTS:
1 pound elbow macaroni
1 pound (4 cups) shredded extra sharp or sharp cheddar cheese
2 tablespoons all-purpose flour
¼ teaspoon ground mustard
Salt and pepper to taste
2 cups low-fat milk
1 and 1/2 tablespoons butter
DIRECTIONS:
Preheat oven to 375°F.
Cook macaroni as directed on the package in salted water until tender.
While macaroni is cooking, combine 2 and 1/2 cups of cheese with dry ingredients (flour, ground mustard, salt and pepper).
Combine cheese and dry ingredient mixture with hot macaroni and pour into the greased pan. Pour milk over macaroni. Top with remaining cheese and dot with butter .
Bake for 45 minutes or until firm and golden brown. Let sit for 10 minutes before serving .
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