Stovetop Macaroni and Cheese Recipe

• 1 1/2 pounds elbow macaroni pasta
• 16 ounces shredded extra-sharp cheddar cheese (about 6 cups)
• 2 cups half-and-half
• 4 tablespoons unsalted butter (1/2 stick)
• 1 tablespoon Dijon mustard
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 3/4 teaspoon hot sauce, such as Tabasco

1. Bring a large pot of heavily salted water to a boil over high heat.
2. Add pasta and cook according to manufacturers instructions.
3. Drain pasta and return to the pot over very low heat.
4. Add remaining ingredients and stir until cheese is melted.
5. Season with additional salt and freshly ground black pepper as needed and serve.

elbow macaroni, cheddar cheese, unsalted butter, mustard, kosher salt, freshly ground black pepper, hot sauce

Taken from www.chowhound.com/recipes/stovetop-macaroni-and-cheese-11437 (may not work)