Ingredients
2
cups uncooked small shell pasta or elbow macaroni (8 ounces)
1 1/2
cups shredded Cheddar cheese (6 ounces) or 8 ounces process cheese spread loaf, cut into cubes
1
cup milk
1
tablespoon butter or margarine, if desired
1/2
teaspoon salt
1/2
teaspoon ground mustard
1/4
teaspoon pepper
Preparation
Cook and drain pasta as directed on package.
In 2-quart saucepan, stir remaining ingredients into pasta. Cook over low heat about 5 minutes, stirring occasionally, until cheese is melted and sauce is desired consistency.
