This delicious make-at-home mac and cheese is so much healthier than the boxed stuff!
In a medium pot, warm the milk over medium heat. You want it hot, but not boiling.
Whisk in the flour. Continue whisking for 2-3 minutes to be sure it's well incorporated and doesn't settle to the bottom.
Whisk in the mustard.
Remove pot from heat and stir in the cheese. Stir until completely melted and combined. If the cheese doesn't melt enough, return pot to the stove over low to medium heat.
VERY IMPORTANT: Do NOT let the sauce boil. You only want the pot on the heat until the cheese is just melted. Then remove immediately.
Add salt to taste and pour sauce over your pasta.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.