15 Minute Stove Top Macaroni 'N Cheese - cooking recipe

Ingredients

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

Preparation

Bring a large pot of heavily salted water to a boil over high heat. Once boiling, add pasta, and cook according to manufacturer's instructions.
Drain pasta and return to the pot over very low heat. Add remaining ingredients and stir until cheese is melted. Season with additional salt and freshly ground black pepper as needed and serve.