2and 1/2 cups whole milk (MUST be WHOLE milk for this recipe to work)
1cupfreshly grated extra sharp white cheddar (4 ounces) - do not use pre-grated
Rinse uncooked pasta under cold water.
In a medium saucepan over medium-high heat, combine milk, pasta, salt, mustard and butter. Stir frequently and bring to a simmer. Reduce to low. Stir frequently (almost continually) for 15-20 minutes while pasta cooks and milk is absorbed. Remove from heat, stir in cheese and cover for 5 minutes. Enjoy immediately (not good reheated — gets grainy).
Using store-bought grated cheese instead of freshly grated cheese could cause this recipe to fail because of the additives (anti-clumping agents) in grated cheese.
Using milk that has a lower fat percentage than whole milk will also likely cause this recipe to fail and the milk to curdle.