Ingredients:

  • 2 cups elbow macaroni (about 200g)
  • 2 tablespoons unsalted butter (30g)
  • 2 tablespoons all-purpose flour (15g)
  • 2 cups whole milk (480ml)
  • 2 cups shredded sharp cheddar cheese (about 200g)
  • 1 teaspoon garlic powder
  • 1 teaspoon mustard powder (or Dijon mustard; optional)
  • Salt to taste
  • Black pepper to taste

Instructions:

  1. Bring a large pot of salted water to a boil.
  2. Add macaroni and cook until al dente, following package instructions (about 8-10 minutes).
  3. Drain and set aside.
  4. In a medium saucepan over medium heat, melt the butter.
  5. Whisk in the flour and cook for 1-2 minutes, until lightly golden.
  6. Gradually pour in the milk, whisking constantly until smooth and thickened (about 5 minutes).
  7. Stir in the cheese, garlic powder, mustard powder, salt, and pepper, mixing until the cheese is melted and the sauce is creamy.
  8. Add the cooked macaroni to the cheese sauce, stirring until well combined.
  9. Adjust seasoning as needed.
  10. Dish up the mac and cheese while still warm. Enjoy!