Adapted from macaroniandcheesecake.com
cups dried pasta
cups 2% or skim milk
cup loosely packed shredded cheddar cheese
tsp dijon mustard
In a small saucepan, add pasta and milk. Bring to simmer, then reduce heat to low and cook for 20 minutes, until pasta is soft, stirring frequently and ensuring milk does not boil. Turn heat off, add cheese & salt & and stir to combine. Stir in the mustard a little at a time to taste. Cover and let stand for about 5 minutes, then stir again and serve. If not creamy enough, add milk a little at a time, and gently stir. If you would like to bake it at this point, place in a baking dish and top with a generous sprinkling of cheese. Bake at 375 degrees for approximately 10 minutes until cheese has melted. As a side dish this makes enough for 4 people with no leftovers (can easily be doubled). *Also several commenters below have loved adding broccoli, diced tomatoes or jalapeno to give the mac & cheese a little more zing and amped up flavor. Also to help with the creaminess several have added in a bit of cream cheese or yogurt.