1 lb elbow pasta
1 lb shredded sharp cheddar cheese
1/2 stick of butter
1/4 cup flour
2 cups milk
2 heaping tbsp prepared mustard
1/4 tsp nutmeg
white pepper to taste
NOTE: You can really use any type or combination of semi-soft to hard cheeses that you like for this recipe.
Cook the pasta according to package directions and drain.
Meanwhile, make a white sauce:
Melt the butter in a medium saucepan. Add the flour and cook until bubbly and smooth. Whisk in the milk and simmer until thickened. Then whisk in the mustard, nutmeg and pepper.
Add the sauce to the pasta and mix. Add the shredded cheese and toss well. Place in a large casserole and bake in a 450 degree oven until very brown on top (my family loves the burnt edges). You can sprinkle with paprika for color before baking.