- 1 cup uncooked elbow macaroni
- 8 oz sharp shredded cheddar cheese
- 1 cup whole milk
- 2 tablespoons butter
- 2 tablespoons flour
- 1/8 teaspoon dry mustard
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1/8 teaspoon pepper
- 1/8 teaspoon salt
Cook the pasta according to package instructions.
Grate the cheese and set aside while the pasta is cooking.
Drain the cooked pasta and leave it in the colander. It’s not going to hurt it for just a few minutes while you get the sauce made really fast. (I have always tried to save the number of dishes that I have to wash and the water that I use, but now that we either haul our own water or have it delivered I am even more conscious about this… even if you are on city water, conserving a bit doesn’t hurt anything!)
Return the empty pot to the stovetop.
Melt the butter over medium heat.
Add the flour to the butter whisking it for 1-2 minutes.
The roux…Gradually add in the milk while continuing to whisk.
Add the dry mustard, onion powder, and the garlic powder.
Bring the mixture to a simmer until thick.
Turn off the burner. (if using an electric stove, remove the pot from the burner completely.
Add the shredded cheese to the pot and stir well until it is fully melted.
Add the pasta to the cheese sauce and mix it well.
Serving: 1g | Calories: 57kcal | Carbohydrates: 6g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 107mg | Potassium: 91mg | Fiber: 1g | Sugar: 3g | Vitamin A: 99IU | Calcium: 78mg | Iron: 1mg