With boxed macaroni and cheese safety in the news lately, many folks are turning to homemade macaroni and cheese. We have a few versions that are popular in our home but this is one that has a bit different twist (pun intended)! Seems like a good (and easy) Saturday lunchtime solution!
Macaroni and Cheese, Version 1,011 (smile!)
1/4 c unsalted butter
1/4 c all-purpose flour
1 c milk
2 c heavy whipping cream
2 c shredded white cheddar
1/2 tsp kosher salt
1/2 tsp ground black pepper
1 tsp dry mustard
1lb, pasta, cooked (we like fusilli)
Cook pasta according to package directions. Make the sauce while the pasta is cooking. Drain pasta and set aside.
In a large pot on medium-high heat, add butter and warm until melted. Whisk in flour and cook for about one minute. Reduce heat to medium and add milk, heavy cream, salt, dry mustard and pepper. Continue whisking until it starts to bubble. Reduce to low heat and toss in white cheddar. Stir until cheese is melted.
Add cooked pasta, toss until combined. Remove from heat and allow to sit about 5 minutes (it will thicken.)