- 3/4 pound elbow macaroni
- 4 tablespoons butter
- 8 ounces sharp Cheddar cheese, grated
- 1 tablespoon Dijon mustard
- 3 dashes Tabasco sauce (optional)
- 1/2 teaspoon salt, or more to taste
- 1/8 teaspoon fresh-ground black pepper
- In a large pot of boiling, salted water, cook the macaroni until just done, about 8 minutes. Drain and return to the hot pot.
- Put the pot over the lowest possible heat and add the butter, cheese, mustard, Tabasco sauce if using, salt, and pepper. Stir until the cheese melts, and serve.