Super Duper Easy Mac and Cheese

As I continue the journey to cut out all things created in a lab and placed into a box to be consumed on our dinner table, I suddenly had the craving for macaroni and cheese. I've made homemade macaroni and cheese before. It was time consuming and blah. This recipe sounded too easy to be true. Alas it wasn't! It was creamy and my sister even said it's better than from a box! It only called for 8 oz macaroni noodles, I ended up using 16 oz of shells...hello leftovers! As always be reminded that I use gluten free products.

Ingredients:
16 oz shell noodles

1/4 c butter

1/4 c flour

salt and black pepper to taste
1/4 t dried mustard (this is optional)
2 c milk

2 c shredded cheese (I used sharp cheddar)

Directions:

Cook noodles
Melt butter in a skillet over medium heat
Stir in flour, mustard, salt, and pepper

At this point you'll need to stir constantly

Slowly add milk - simmer until bubbly

Stir in cheese until melted

Add noodles