Ingredients
Scale
- 2 cups elbow macaroni
- 2 cups sharp cheddar cheese (shredded)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 teaspoon mustard powder
- Salt and pepper to taste
Instructions
- Cook the pasta in salted boiling water until al dente; drain.
- In a saucepan over medium heat, melt the butter. Gradually whisk in the flour until golden brown.
- Slowly add the milk, stirring continuously until thickened. Mix in mustard powder, salt, pepper, and half of the cheddar cheese.
- Combine the cooked pasta with the cheese sauce, ensuring each piece is well-coated.
- For baked mac and cheese, transfer to a greased baking dish, top with remaining cheese, and bake at 350°F (175°C) for 20-25 minutes until bubbly.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 60mg