Published on
Picture
INGREDIENTS
  • 1 pound elbow noodles
  • 1/2 cup salted butter
  • 1/2 cup all-purpose flour
  • 1 1/2 teaspoon onion powder
  • 1 1/2 teaspoon ground mustard
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 3 cups milk whole, 2%, or 1%
  • 8 ounces shredded sharp cheddar cheese

INSTRUCTIONS
  • Fill a large saucepan with water, and bring to a boil. Stir in the macaroni; cook until al dente. Drain well. 
  • Meanwhile in another large saucepan, melt the butter over medium heat. Stir in the flour, salt, pepper, onion powder, and mustard powder and cook 1-2 minutes. 
  • Pour in milk and whisk until smooth. Cook over medium-high heat, stirring constantly, for 3-5 minutes until the sauce starts to thicken. Turn off the heat and whisk in cheese until melted.
  • Pour cooked pasta into the cheese sauce and stir well to combine. Serve hot. 

0 Comments

Recipes

Journaling my cooking journey