Growing up, I was one of the few kids (or at least that is how it seemed at the time) that did not like macaroni and cheese; however, in the last few years, I have come to enjoy it. Since I tend to make most things from scratch around here, I have tried several different mac and cheese recipes and find that the one I am sharing below is the one I turn to most often. It is easy, quick, and well-received by my family. I often serve this when having our smoked pork chops and green beans. If you try it, I hope you will enjoy it too!
- 2 TBSP butter
- 2 TBSP flour
- 1 tsp salt
- Fresh, cracked pepper to taste
- 1 1/2 c milk
- 1 tsp Dijon mustard
- 2 c shredded cheese (I use 1 c sharp cheddar, 3/4 c mild cheddar, and 1/4 c freshly grated Parmesan); use any cheese or combination of cheese that suits you
- 1/2 box of macaroni noodles (or around 8 oz), prepared according to package directions; reserve ~1/2 c water before draining
- In a small sauce pan, melt the butter over low-medium heat; add in the flour and whisk until smooth and bubbly (about 1-2 minutes). Add in the milk gradually, whisking as you pour. Bring to a gentle boil, continue to whisk, and add salt, pepper, and Dijon mustard.
- Remove the pan from the heat and add in the cheeses, whisking until smooth.
- Add the cheese sauce to the cooked, drained macaroni noodles (along with the ~1/2 reserved water). Mix and serve, adding additional salt and pepper as desired. Enjoy!