Ingredients
Scale
- 1 lb elbow macaroni
- 4 cups sharp cheddar cheese, shredded
- 2 cups milk
- 1 cup heavy cream
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1/2 tsp mustard powder
- Salt and pepper, to taste
- 1/2 cup breadcrumbs (optional for topping)
Instructions
- Cook the Pasta
Boil the elbow macaroni in salted water until al dente. Drain and set aside. - Prepare the Roux
In a large saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 2 minutes to form a smooth paste. - Make the Cheese Sauce
Gradually whisk in the milk and heavy cream, stirring until the mixture thickens. Add the mustard powder, salt, and pepper to taste. Slowly add 3 cups of the cheddar cheese, stirring until melted and smooth. - Combine Pasta and Sauce
Add the cooked pasta to the cheese sauce, mixing until the pasta is fully coated. - Bake (Optional)
Transfer the mac and cheese to a greased baking dish. Sprinkle the remaining cheddar cheese and breadcrumbs on top if desired. Bake at 350°F (175°C) for 20-25 minutes until bubbly and golden on top. - Serve
Let cool slightly before serving. Enjoy your good old-fashioned mac and cheese!