Stovetop Mac and Cheese

Ingredients

US measurements with metric in parentheses.

• 8 oz (225 g) elbow macaroni
• 2 tbsp (28 g) butter
• 2 tbsp (16 g) all-purpose flour
• 2 cups (475 ml) whole milk
• 2 cups (225 g) shredded sharp cheddar
• ½ tsp (3 g) salt
• ¼ tsp (0.5 g) black pepper
• ¼ tsp (0.6 g) mustard powder

Instructions

1. Cook the macaroni in salted boiling water until just tender, about 7 minutes. Drain.
2. In the same pot over medium heat, melt the butter. Whisk in the flour and cook 1 minute.
3. Gradually whisk in the milk and simmer 4 to 5 minutes, stirring, until it coats the back of a spoon.
4. Take the pot off the heat. Stir in cheddar, salt, pepper and mustard until smooth.
5. Fold the pasta back in and serve right away.