Mac and Cheese

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Cook noodles
  • 1/2 lb (box) elbow macaroni
Make a white roux on med-high:
  • 2 T flour
  • 2 T unsalted butter
Make that into a bechamel. Reduce to medium; then add:
  • 1 pint half-n-half
    • HEAT IT UP FIRST to tiny bubbles beginning to show--not boiling
  • 1/2 t dry mustard
  • salt and pepper
When bubbling, reduce to low; then add:
  • 2/3 stick of shredded white cheddar (Cabot sharp). 
Stir until melted. Add pasta. Let sit at least 5 minutes to thicken.

What to put with it:
Garlic bread

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