Classic Creamy Macaroni and Cheese

Cook the elbow macaroni according to the package instructions. Drain and set aside.

Make the Roux:

In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1-2 minutes, stirring constantly to avoid lumps.

Add Milk and Thicken:

Gradually whisk in the milk, continuing to stir. Keep cooking and stirring for another 3-4 minutes until the sauce thickens to a creamy consistency.

Add Cheese and Seasoning:

Remove the pan from heat and stir in the shredded cheddar cheese until smooth. If you’re using Dijon mustard and garlic powder, add them now for extra flavor. Season with salt and pepper to taste.

Combine the Pasta and Sauce:

Add the cooked macaroni to the sauce and stir until the pasta is evenly coated in the cheesy sauce.

Serve:

Serve hot and enjoy this creamy, cheesy delight!

Serving and Storage Tips: