Mac & Cheese

Is there any better comfort food than mac & cheese? Not only does it take the same amount of time to make as KD, but the dijon mustard makes this one gourmet bowl of cheesy noodles. And yes, you're just going to have to trust me on the dijon mustard. It's amazing.

Mac & Cheese

Ingredients

- 3 cups noodles (any type of noodle is fine, but I like to use penne or elbow noodles because they have the highest cheese-sauce-per-noodle ratio)
- 2 tbs butter
- 2 tbs flour (whole wheat or white)
- 1+ tbs dijon mustard (I prefer grainy dijon)
- 1 1/2 cups milk*
- 1 1/2 cups cheese*
- salt and pepper to taste

* Both the milk and cheese amounts are approximate, and can be modified. More cheese gives a cheesier sauce, and more or less milk can either thicken or thin the cheese mixture. 

Mac & Cheese Ingredients

How to make it

1. Cook your noodles in salted water per package directions. Set aside.

2. In a small bowl, whisk the flour with small amounts of milk until it is all dissolved. It's important to do this so you don't end up with lumps of flour in your cheese sauce.

3. Melt your butter in a medium-sized sauce pan, then add the flour and milk mixture. Whisk together, then gradually add the rest of the milk. Then, whisk in the dijon mustard.

4. Increase the mixture to medium-high heat for a few minutes, whisking constantly. Once the mixture has thickened, reduce the heat. Stir in the cheese.

5. Mix the noodles and the cheese sauce together. I usually let this stand for a few minutes before serving to allow it to thicken and cool before eating.

6. Serve topped with fresh cracked pepper. Add more dijon as you see fit!