One pot macaroni and cheese

Shred the American cheese and grate the sharp cheddar.

Combine the whole milk and water in a medium saucepan, cover and bring to a rolling simmer.

Add the elbow macaroni and cook, stirring frequently, until cooked and most of the milk water mixture is absorbed.

Kill the heat and add the American and cheddar cheese mixture.

Add the cayenne pepper and Dijon mustard.

Stir in the rest of the shredded cheddar until just combined, cover and allow to melt.

Finish with freshly ground black pepper.