Mac and Cheese is a favorite in my house. We try to have it often to please the kids, and a few of us adults. My Mammy used to make Mac and Cheese that was so good, I think all she used was whatever cheese she had in her fridge some butter and milk, very rustic, very good. This recipe has taken me a while to get right and I know its good because one of my kids thought that it was Stouffers from the big red box. I will take that as a compliment.
Easy Mac and Cheese
1 stick butter
1/2 cup flour
1 1/2 tsp. dry mustard powder
4 cups milk
3 cups colby jack cheese, shredded
1 cup Italian Blend cheese, shredded
1 1/2 tsp. Kosher salt
1/4 -1/2 tsp. ground black pepper-optional
1 pound elbow macaroni
Fill a large pot 3/4 full with water and 2 T. salt, bring to a boil-this will be for the pasta. While you are waiting for the water to boil, melt butter in large sauce pan, over medium-high heat, then whisk in flour and mustard powder. Cook one minute. Slowly whisk in milk. Cook until thickened, stirring occasionally. Add cheese and stir until melted. Add salt 1/2 tsp at a time tasting between additions to see if more salt is needed. The amount of salt depends on the cheese you used, mine required the full amount of salt called for. Lower heat to low and cover. Add pasta to the boiling water and boil for 7 minutes or until al dente. Drain the pasta and put back in the pot. Pour cheese sauce over the pasta and stir until blended. Add pepper if you would like. Cover pot and let set for 5-10 minutes (heat off) to set up. Serves 10-12.
Note- For the Italian Blend cheese, I use Trader Joe’s Quattro Formaggio Cheese a blend of Parmesan, Asiago, Fontina, and Provolone. Four Italian cheeses in one pack all shredded and excellent on pizza.