Homemade Mac and Cheese

Ingredients

• 8 ounces elbow macaroni (about 2 cups dry)
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups milk (whole or 2%)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon dry mustard (optional)
• 2½ cups shredded sharp cheddar cheese
• 2 tablespoons grated Parmesan (optional)

Directions

1. Cook macaroni in salted boiling water according to package directions until just al dente. Drain and set aside.
2. In a medium saucepan, melt butter over medium heat. Sprinkle in flour and whisk for 1–2 minutes to form a smooth paste.
3. Slowly whisk in the milk, stirring constantly so no lumps form. Add salt, pepper, and dry mustard.
4. Continue cooking, stirring often, until the sauce bubbles gently and thickens enough to coat the back of a spoon.
5. Remove from heat and stir in the cheddar (and Parmesan, if using) until fully melted and smooth.
6. Add the cooked macaroni to the sauce and stir until every piece is coated.
7. Taste and adjust seasoning. Serve hot. If you like, you can pour into a baking dish, top with extra cheese or buttered crumbs, and broil briefly for a browned top.