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Ingredients
Scale
- 8 ounces elbow macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1½ cups milk
- 1 teaspoon Dijon mustard
- 1/8 teaspoon cayenne powder
- 1/8 teaspoon nutmeg
- 2 cups sharp cheddar cheese, shredded
Instructions
- Cook elbow macaroni until just al dente and drain.
- In a saucepan, melt butter, add flour, and whisk to form a roux.
- Season with salt and pepper.
- Gradually add milk to the roux, stirring continuously until thickened.
- Mix in Dijon mustard, cayenne powder, and nutmeg.
- Stir in shredded cheddar until melted and creamy.
- Combine pasta with cheese sauce ensuring all pasta is coated.
Notes
Freshly shredded cheese melts better than pre-shredded.
Adjust milk quantity for creamier sauce.
Stir continuously to avoid clumping.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 3
- Sodium: 750
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 2
- Protein: 17
- Cholesterol: 45