Classic Mac and Cheese

Instructions

1. 1

   Cook the elbow macaroni in a large pot of boiling salted water until al dente, then drain and set aside.

2. 2

   In a saucepan, melt the butter over medium heat. Stir in the flour and mustard powder, cooking for about 1 minute to form a roux.

3. 3

   Gradually whisk in the milk, ensuring there are no lumps. Continue to cook, stirring constantly, until the mixture thickens and begins to bubble.

4. 4

   Reduce the heat to low and add the shredded cheddar cheese, stirring until the cheese is completely melted and the sauce is smooth.

5. 5

   Season the cheese sauce with salt and pepper to taste.

6. 6

   Add the cooked macaroni to the cheese sauce, stirring to coat the pasta evenly.

7. 7

   Serve the mac and cheese hot, garnished with additional cheese or herbs if desired.