Homemade Macaroni and Cheese

Homemade macaroni and cheese it pretty much the best comfort food there ever was.  I don't know what it is about it that just makes you feel like you're back home sitting on your momma's lap.

While this version certainly isn't the most indulgent it's still plenty rich and creamy, nice and cheesy.  It's a great basic recipe that is simple and quick to make.  Macaroni and cheese is very versatile in that you can use different cheese, different milk, throw in some veggies or even bake it topped with breadcrumbs after it's cooked.  However, if you're new to homemade macaroni, stick with the original for a while.  I highly recommend you use good quality, full-fat milk and cheese and make sure it's sharp!

Homemade Macaroni and Cheese
3-5 servings

1 1/2 cups macaroni or other small pasta
1 Tbsp. butter
1 Tbsp. all-purpose flour
3/4 cup whole milk
1/2 tsp (heaping) dry mustard, more if desired (or a squirt of dijon mustard will do in a pinch)
1 cup sharp cheddar cheese, Grated
1/4 tsp. seasoned salt, more to taste
dash salt and ground black pepper

Cook macaroni according to package directions.

In the mean time, in a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for about a minute, whisking occasionally. Don’t let it burn.

Pour in milk, add mustard, and whisk until smooth. Cook for 2-3 minutes until very thick. Reduce heat to low.

Add in cheese and stir to melt.

Add salts and pepper. Taste sauce and add more salt and seasoned salt as needed. Don't under-salt.

Pour in drained, cooked macaroni and stir to combine.

Serve immediately.



SOURCE: Pioneer Woman