Forest Canopy Specialty Mushrooms LLC

Ingredients

• 1 lb elbow macaroni
• 4 tbsp butter
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 3 cups shredded sharp cheddar
• 1 cup shredded mozzarella
• 1 tsp mustard powder
• Salt and pepper

Make it

1. Heat oven to 375°F and boil macaroni 2 minutes short of package time; drain.
2. Melt butter, whisk in flour 1 minute, add milk and simmer until thick; stir in mustard, 2 1/2 cups cheddar and seasoning.
3. Fold in pasta, top with remaining cheese and bake 20 minutes until bubbly.