Step 1

In a 10-inch non-stick skillet or pan bring water to a boil.

Step 2

Add the macaroni and butter or margarine. Stir a few times to prevent sticking.

Step 3

Cover the pan and reduce heat to low. Simmer for 5 minutes (do not drain the water).

Step 4

Meanwhile, mix flour, salt and dry mustard in a small bowl. Add 1/4 cup of milk and stir until smooth. Add remaining milk. Set aside.

Step 5

Take the lid off the skillet and cook macaroni until most of the water is gone.

Step 6

Stir and add milk mixture and cheese. Mix well. Cook and stir until all the cheese melts and the sauce is bubbly and thick.

Step 7

Refrigerate leftovers within 2 hours.