1/2 cup 1% low-fat milk
1/4 teaspoon dry mustard
1/4 teaspoon black pepper
6 ounces processed cheese (such as Velveeta), cubed
4 cups hot cooked elbow macaroni (about 8 ounces uncooked pasta)
Combine the first 4 ingredients in a large saucepan over medium heat, stirring frequently; cook until smooth. Remove from heat; stir in macaroni. Serve immediately.
Original source: MyRecipes
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