The best part about this recipe is that it works with almost any cheese you have on hand. As long as it's mild and will melt smooth - give it a go. I love something as easy as Colby or something special like a Skellig.
In a saucepan over medium heat, steam the milk and garlic until just bubbling around the edges. Stir in the mustard and cheese, a little bit at a time, until melted and smooth. Heat over medium-low until creamy and thick.
Meanwhile, cook and drain your pasta according to directions on brand's box.
Toss the pasta back into the now empty pot you cooked it in and pour over cheese sauce. Toss to coat.
Reheat leftovers with a splash of milk for creaminess.