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Ingredients
2 cups Elbows, uncooked. (equal to 1/2 lb.)
2 tablespoons butter
2 tablespoons flour
½ cup heavy cream
1 cup milk
½ teaspoon mustard powder
¼ teaspoon onion powder
¼ teaspoon each: salt/pepper
½ teaspoon hot sauce
1 ½ cups cheddar cheese, shredded
Cooking Directions
1
Bring a large pot of salted water to a boil and add the macaroni. Bring back up to a boil and cook according to package instructions. Set a timer to avoid overcooking. Drain once cooked.
2
While the pasta cooks, melt butter in a large pot over medium heat. Use a silicone spatula to stir in the flour. Continue to stir for 1-2 minutes. Add the heavy cream/milk in splashes, stirring continuously. (If you add it too quickly, you’ll “break” the roux and the sauce will be thin.)
3
Bring to a boil, then reduce to a simmer. Add the seasonings and hot sauce. Reduce heat to low.
4
Gradually sprinkle in the shredded cheese. Stir continuously until smooth and combined. Add the drained macaroni and stir to combine and serve.
Ingredients
Ingredients
2 cups Elbows, uncooked. (equal to 1/2 lb.)
2 tablespoons butter
2 tablespoons flour
½ cup heavy cream
1 cup milk
½ teaspoon mustard powder
¼ teaspoon onion powder
¼ teaspoon each: salt/pepper
½ teaspoon hot sauce
1 ½ cups cheddar cheese, shredded