Yield: 4 servings
Ingredients
3 tablespoons unsalted butter
3 tablespoons unbleached all-purpose flour
2 1/2 cups whole milk (add more as needed)
Pinch of sea salt
1/4 teaspoon dry mustard
1/8 teaspoon freshly ground black pepper
2 1/2 cups grated Cheddar cheese, plus more as needed
1/4 cup grated Parmesan cheese
8 ounces elbow macaroni
Directions
Melt butter in a medium saucepan over medium heat. When butter is melted, whisk in flour until smooth and continue to cook for 2 to 3 minutes, whisking frequently. Slowly pour in the milk, whisking continuously. If the sauce gets lumpy, continue whisking until smooth. Reduce heat to medium-low and simmer, whisking frequently, until creamy and smooth, 7 to 8 minutes. Add 1 1/2 teaspoons salt, mustard, and black pepper.
Remove from heat and add cheese. Whisk until the cheese is melted and the sauce is smooth. Taste and adjust seasoning with salt and pepper.
Meanwhile, bring a large pot of water to a boil, add generously, season with salt. Add noodles and cook according to package directions. Drain well in a colander, return to the pot, and then toss with the sauce until thoroughly coated. Reheat over low heat if necessary. The consistency of the mac and cheese can be adjusted as needed. Thin with milk or make it creamier by adding more cheese.
Bon Appétit!