Nice & Easy One-Pot Macaroni & Cheese

• 8 ounces elbow macaroni (approx, 2 cups) or 1 small pasta shells (approx, 2 cups)
• 2 cups old cheddar cheese or 2 cups extra-old cheddar cheese, shredded
• 1 1/2 cups milk
• 2 tbps. all-purpose flour
• 1/2 teaspoon dry mustard or 1/2 teaspoon Dijon mustard
• 1/4 teaspoon pepper
• 1 pinch ground nutmeg
• hot pepper sauce (optional)
• additional old cheddar cheese (optional) or extra-old cheddar cheese (optional)

1. In a large pot of boiling, salted water, cook pasta according to package directions until just tender but firm (al dente).
2. Meanwhile, in a blender or food processor, (or in a tall container using an immersion blender) combine cheese, milk, flour, mustard, pepper and nutmeg. Process until blended and fairly smooth.
3. When pasta is ready, drain well and return to the pot. Add cheese mixture. Cook over medium heat, stirring constantly, for about 5 minutes or until sauce is creamy, smooth and thick. Season to taste with hot pepper sauce, if desired. Garnish with extra cheese, if desired. Serve immediately.
4. TIP FOR KIDS: This is a terrific recipe to introduce whole wheat or vegetable pasta to your kids,. Mix a small amount of the different pasta in with regular pasta to start, and gradually increase the proportion each time you make it until your family is accustomed to all whole wheat or vegetable pasta.
5. FOR THE ADVENTUROUS: Add 1/4 cup chopped sun-dried tomatoes when you pour cheese sauce into cookd macaroni. Add 1/4 cup chopped fresh basil just before serving. Replace 1/2 cup of the Old Cheddar with Asiago or Provolone cheese.

elbow macaroni, cheddar cheese, milk, tbps, dijon mustard, pepper, ground nutmeg, pepper sauce, cheddar cheese

Taken from www.food.com/recipe/nice-easy-one-pot-macaroni-cheese-468540 (may not work)