1 (7 oz.) package or 2 cups uncooked elbow macaroni
8 oz. (2 cups) shredded sharp Cheddar or Swiss cheese
1 3/4 cups milk
1 teaspoon salt
1 teaspoon dry mustard
Preheat oven to 350. Cook macaroni as package directs; drain. To hot macaroni, in same saucepan, add remaining ingredients except 1/2 cup cheese; mix well. Cook and stir over medium heat 3 to 5 minutes until cheese melts. Turn into greased 1 1/2 quart shallow baking dish or 9 x 5 inch loaf pan. Top with remaining cheese. Bake 20 to 25 minutes or until bubbly. Refrigerate leftovers.
If loaf pan is used, bake 30 to 35 minutes.
Serves 6 to 8
I usually double this recipe.