Rachael's Mac & Cheese

• 1 box elbow noodles
• 1 1/2 cans evaporated milk (do not buy the sweetened condensed by accident)
• 1 pound extra sharp cheddar
• 8 oz mild cheddar cheese
• 1 tsp Dry mustard
• 3 Tbsp Butter
• 8 oz shredded mozzarella cheese

1. Preheat oven to 400 degrees F
2. Cook and drain elbow noodles
3. In a large saucepan add evaporated milk and 1 Tbls of the butter on a low flame.
4. Wisk in dry mustard
5. Cube cheddar cheese into 1.5-2 inch cubes set aside
6. Add in 4 cubes of cheese and allow to melt whisking occasionally.
7. Do not allow the milk to boil.
8. Continue this process until all the cubed cheese has been added and melted.
9. The cheese sauce will thicken while doing this.
10. At the end of this process add the salt and pepper.
11. Butter a glass baking dish add cooked pasta and pour in 1/2 cheese sauce, mix and add the rest of the sauce.
12. Top with shredded mozzarella cheese, bake in oven for 45 minutes until the top is brown.

elbow noodles, milk, extra sharp, cheddar cheese, mustard, butter, mozzarella cheese

Taken from cookpad.com/us/recipes/483740-rachaels-mac-cheese (may not work)