Ingredients
For six servings
- 12 oz elbow macaroni
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 3 cups whole milk
- 12 oz sharp cheddar cheese freshly grated
- 1 tsp Dijon mustard
- 3/4 tsp kosher salt plus salt for the pasta water
- 1/4 tsp ground black pepper
Equipment
- Large pot
- Colander
- Large saucepan
- Whisk
- Box grater
- Measuring cups and spoons
- Wooden spoon
Instructions
Make the macaroni and sauce
- Grate the cheddar and set it aside; measure the milk, butter, and flour.
- Bring a large pot of water to a boil and salt it lightly. Cook the macaroni according to the package directions until just tender. Drain in a colander.
- Meanwhile, melt butter in a large saucepan over medium heat. Whisk in flour and cook 1 minute, stirring, without browning.
- Slowly whisk in the milk, a little at a time at first, until smooth. Bring to a gentle simmer and cook 3 to 5 minutes, whisking, until the sauce lightly coats a spoon.
- Remove the saucepan from the heat. Stir in grated cheddar a handful at a time until smooth. Stir in Dijon, 3/4 teaspoon kosher salt, and black pepper. Do not boil after adding the cheese.
- Fold the drained macaroni into the sauce with a wooden spoon. Serve right away while creamy.
Notes
Estimated US dollar cost basis: macaroni $1.00, butter $0.35, flour $0.05, milk $0.90, cheddar $3.00, mustard $0.05, salt and pepper $0.05; about $5.40, rounded to $6. Prices vary.
Grate block cheese before heating the sauce. Add it off the heat and avoid boiling after it melts. Refrigerate leftovers promptly in shallow covered containers and use within 3 days; reheat to 165°F (74°C) with a little milk, stirring gently.
