Ingredients 12 ounces elbow macaroni, cooked, drained, held
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 teaspoon dry mustard
3/4 cup milk
1 1/2 cups grated mild or sharp cheddar
Instructions Melt the butter over medium heat. Add the flour and whisk into the butter. Add the dry mustard. Cook for abut 2 minutes. Add the milk and continue to cook and whisk for about 4 minutes, or until the mixture thickens. Fold in the cheese and stir with a spoon until the cheese melts. Stir in the cooked macaroni and combine thoroughly. Can now be portioned for individual servings. Sprinkle some toasted fresh breadcrumbs on top before serving.
COOK’S NOTE: This recipe goes together fast, and no baking is needed so it’s perfect for a Kids’ menu.