1 cup noodles
1 cup milk
1/2 cup shredded cheese
Salt to taste
1 small squirt mustard
1. Place milk and noodles in a saucepan, bring to a simmer. Reduce heat to low and cook for another 20 to 25 minutes until noodles are soft. Make sure milk doesn't boil.
2. Remove from heat. Add cheese and salt. Cover and let sit for five minutes.
3. Add mustard and stir before serving.
Notes: I would recommend using sharp cheddar (or any cheddar), and not a random cheese mix like I did. The original website also recommends using Dijon mustard instead of normal mustard, I just didn't have any on hand. For more suggestions and such, use my pin to check out the original recipe.
Sorry about the quality of the pictures - my camera died, and these are from my iPad. (Which I love! I just doesn't have a super great camera/)