250 grams of white cheddar cheese, cut into small cubes.
A pack of elbow noodles, small size.
Four cups of milk.
Half a cup of flour.
A tablespoon of mustard.
¼ teaspoon of black pepper.
Half a teaspoon of salt.
Mix the milk and flour in a saucepan until the mixture melts, then heat the pot over a medium heat and keep stirring for a quarter of an hour until the mixture becomes thick, then remove it from the heat. Add mustard, pepper, salt, and diced cheese, and stir until the ingredients are combined. Boil the pasta according to the instructions on the package, and filter it. Put the pasta in an oven dish, then distribute the milk and cheese mixture over it, put it for 10 minutes in the oven, then serve it hot.