Emulsifier Free Mild Cheddar Mac and Cheese
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Learn more →Ingredients
4 servings
For the pasta
- 12 oz elbow macaroni
- 1 tsp salt
For the cheese sauce
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 ½ cups low-fat milk
- ½ tsp dry mustard
- ¼ tsp salt
- 8 oz mild cheddar cheese, freshly grated
For serving
- 2 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Bring a large pot of water to a boil over high heat. Add 1 tsp salt and the elbow macaroni, and cook according to package directions until al dente — tender with a slight resistance at the center, about 7–8 minutes. Reserve 1/4 cup of the pasta cooking water, then drain the macaroni through a colander and set aside.
- 2
While the pasta cooks, melt the butter in a medium saucepan over medium heat. Once the butter is fully melted and foamy, add the flour all at once and whisk constantly for 1–2 minutes, until the mixture turns a pale golden color and smells faintly nutty.
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