2 cups elbow macaroni pasta
1 1/2 cups fresh whole milk
2 tbsp. butter
1/2 tsp. mustard
2 to 3 cups shredded cheddar cheese (use more or less depending how cheesy you want it)
dash of salt
dash of black pepper

Preheat oven to 400°F.

Cook macaroni until al denté. Drain and add to a 8x11-inch baking dish; add butter and stir until melted. Add milk, mustard, salt and pepper; mix well.

Slowly add cheese making small jabs into the macaroni. DO NOT LET CHEESE SETTLE ON BOTTOM OF DISH! Continue adding cheese carefully and cover the top of the casserole with cheese also.

Bake at 400°F for 30 to 45 minutes or until all the liquid is dry and cheese on top is golden brown.

Variations: Add bread crumbs on top before baking, if desired. May add blanched vegetables, such as broccoli or celery, before adding cheese.

Submitted by: Candice Benoit