This is the easiest home-made macaroni and cheese you'll ever make - just one pot, no baking, and no sauce-making!
|3⁄4 lb||elbow macaroni|
|8 oz||cheddar cheese (shredded - about 2 cups)|
|1 T||Dijon mustard|
|1⁄8 t||black pepper|
|1⁄4 t||hot sauce (optional)|
Cook the elbow macaroni in a large pot of boiling, salted water until just cooked, about 8 minutes. Drain, and return to the pot over very low heat. Fold in the butter and cheese, and stir until incorporated. Add the mustard, salt, and pepper, and hot sauce, if using. Stir over low heat until the cheese is melted, and serve.