Basic Cheese Sauce...Perfect for Macaroni and Cheese

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 adulthood, 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 quick, easy, and well-received by my family.  I often serve this when having our smoked pork chops or pulled pork, made with our picnic or Boston butt shoulder roasts.  If you try it, I hope you will enjoy it too!

Basic Cheese Sauce Ingredients:

• 2 TBSP butter
• 2 TBSP flour
• 2 c milk
• 1 tsp kosher salt
• Few cranks of freshly ground black pepper, to taste
• 1/2  tsp dried mustard
• 2 1/2 to 3 c shredded cheddar cheese (mild, sharp, or whatever you prefer; ideally, freshly shredded from a block of cheese)

If using to macaroni and cheese, you'll need 1 box (16 oz) of your favorite macaroni noodles, prepared according to package directions; reserve ~1/2 c of the cooking water before draining

Directions:

1. 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 dried mustard.
2. Remove the pan from the heat and add in the cheese, whisking until smooth; season with any additional salt and pepper needed. 
3. If making macaroni and cheese, add the prepared sauce to the cooked, drained macaroni noodles (along with the ~1/2 c reserved water).  Mix and serve, adding additional salt and pepper as desired. Enjoy!