Excellent, easy recipe for someone that used to make the boxed stuff most of the time. From scratch was too long and too much. I halved this recipe (as the main dish for two servings) and it was so easy! I made it in my cast iron skillet... melted the butter, added the salt (omitted the mustard powder) and per other reviewers I reduced the milk to 1 1/2 cups from the listed two cups (half of the recipe.) Added 1 1/2 tablespoons of corn starch to the milk, whisked and poured in the skillet. Took less than a minute for it to thicken, probably because the skillet was already hot. Added some onion powder and paprika and 1 1/2 cups of sharp cheddar (saving the other 1/2 for the top.) Sprinkled with just a little bit of paprika and put in the oven. Took less than 8 minutes to get ready to go in the oven and only 20 minutes to bake (convection) so super quick! Didn't use any toppings other than the cheese, but I plan on making this for Thanksgiving in a bigger stainless steel skillet and I will put the cheese in the middle and surround that with crushed plain potato chips. Sure to be a hit!
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