Bring a large pot of salted water to a boil.

Add the elbow macaroni and cook until al dente according to the package instructions.

Drain the macaroni and set aside.

In a saucepan, melt the butter over medium heat.

Stir in the flour, salt, black pepper, and ground mustard until well combined, creating a smooth paste.

Gradually whisk in the milk, ensuring no lumps form.

Continue to cook and stir until the mixture thickens, usually around 5-7 minutes.

Reduce the heat and add the shredded cheddar cheese, stirring until the cheese is completely melted and the sauce is smooth.

Add the cooked macaroni to the cheese sauce, stirring until every macaroni is coated with the creamy goodness.

Once everything is well combined, serve your delicious Mueller's Mac and Cheese hot.

Optionally, you can sprinkle extra shredded cheddar on top or bake the dish in the oven for a golden, crispy finish.