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Classic Homemade Mac and Cheese.

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Ingredients
  

  • 6 Cups of Cooked Cavatappi or Elbow Pasta
  • 3 Tablespoons of Butter
  • 3 Tablespoons of Flour
  • 1 ½ Cup of Whole Milk
  • 1 Teaspoon of Dijon Mustard
  • 2 ½ Cups of Shredded Cheddar Cheese divided
  • *I like to use a mixture of medium and sharp cheddar cheeses
  • 3 Tablespoons of Parmesan Cheese
  • ¼ Teaspoon of Onion Powder
  • ¼ Teaspoon of Garlic Powder
  • Salt and Pepper

Instructions
 

  • Preheat oven to 425°F and cook pasta as directed; drain and set aside.
  • In a pot, melt the butter over medium heat and whisk in the flour, cooking until combined and thickened to create the base of the cheese sauce. Whisk in the Dijon mustard.
  • Pour in the milk and continue to cook and whisk over medium heat for about 3 minutes.
  • As the sauce starts to thicken, stir the shredded cheddar cheese, parmesan cheese, onion powder, and garlic powder. Continue to stir until all of the cheese is melted into the sauce.
  • Remove from heat and fold in the cooked pasta. Coat with the cheese sauce and season with salt and pepper to taste.
  • Transfer the mac and cheese to a casserole dish and bake at 425°F for 15 minutes, until top browns just slightly and cheese is bubbling.