- 4
- 5 mins
- 20 mins
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons all purpose flour
- 1/4 teaspoon ground mustard (optional)
- 2 cups skim milk (you may substitute with whole milk if you prefer a richer sauce)
- 1 1/2 cups water
- 2 1/2 cups uncooked elbow macaroni (about 8 ounces)
- 1 1/2 - 2 cups grated cheddar cheese
- salt and pepper, to taste
- breadcrumbs and crumbled bacon, for garnish (optional)
Preparation
Step 1
Instructions
Heat the butter in a large saucepan over medium heat. Once melted, add the flour and ground mustard and whisk until combined. Continue to whisk until the roux is bubbly and smells like shortbread, about 1 minute.
Remove from heat and add half of the milk a little at a time, whisking constantly, until the roux forms a smooth paste. Add the remaining milk all at once and whisk until there are no lumps. Place back on the stove top and cook over medium heat. Bring to a boil and add the water and elbow macaroni, stirring occasionally to keep the pasta from sticking. Cook 8-10 minutes or until the pasta is al dente and most of the liquid has been absorbed.
Remove from heat and stir in the cheese until smooth, and add salt and pepper to taste.
Serve as-is or top with breadcrumbs and bacon if desired. Enjoy!
Instructions