INGREDIENTS
•
1 lb elbow noodles
•
1/4 cup butter
•
1/4 cup flour
•
1 1/2 cup milk (I used 1%)
•
1/2 cup whipping cream
•
1 TB yellow mustard
•
3 cups medium or sharp cheddar cheese, shredded
•
1 cup mild cheddar cheese, shredded
•
1/2 tsp kosher salt
•
1/2 tsp creole (or seasoned salt)
•
1/4 tsp ground black pepper
•
Add an additional 1 cup of shredded cheese before baking