Cheddar Cheezers Baked Macaroni

I've grown to accept macaroni and cheese has alot of variety, and I like mine in various ways. Here is a basic recipe for it not using the velveeta so many others do. I also never understood the addition of eggs to mac & cheese. You won't find any of those in here also. Very simple and good if you just want a recipe to base your creation on.

• Ready In: 50 mins
• Serves: 1
• Yields: 10-12

Ingredients

• 12  ounces elbow macaroni, cooked, drained
• 8  ounces sharp white cheddar cheese, grated
• 8  ounces mild cheddar cheese, grated
• 4  cups milk (or more if necessary)
• 1⁄2 cup butter
• 1⁄2 cup all-purpose flour
• 2  teaspoons salt
• 1  teaspoon black pepper
• 1  tablespoon  whole grain Dijon mustard

Directions

1. Cook your pasta until a little under cooked. Drain and set aside.
2. In a large, dutch oven melt butter over medium heat.
3. When melted add all flour and mix very well. Stir roux for a few minutes to cook off flour taste.
4. Add all milk at once and stir continually. Add salt and pepper.
5. When mixture has thickened start adding cheese while continuing to stir.
6. After all cheese has been added, add mustard. Check for seasoning. Adjust as necessary.
7. Add macaroni to cheese sauce and stir well to incorperate.
8. Place mixture into prepared 13x9 in" glass casserole.
9. Bake for 30 minutes at 350 degrees until slightly brown and bubbling.
10. Enjoy.