Mac and Cheese
2 cups uncooked elbow macaroni
2 ½ cups fat free milk
3 tablespoons flour
½ teaspoon dry mustard
1 tablespoon butter
¾ teaspoon salt
2 ½ cups shredded sharp cheddar cheese
Cook macaroni noodles according to package directions. Meanwhile, in a separate pan, heat milk and butter in a medium saucepan over medium heat. Gradually whisk in flour, salt, and dry mustard and simmer for 1 minute, whisking occasionally.
Remove from heat stir in 2 cups of the cheddar cheese until melted. Add drained macaroni to saucepan and toss with cheese sauce. Transfer mixture to an 8 or 9 inch baking dish. Sprinkle with ½ cup cheddar cheese on top. Bake uncovered until hot and bubbly, about 20 minutes. Let stand 5 minutes before serving.
*Recipe from unknown source. Found in my Grandparents kitchen.