Nickel Allergy Friendly Mild Cheddar Mac and Cheese

Total time35 min

Prep time10 min

Cook time25 min

Nickel Allergy Friendly Mild Cheddar Mac and Cheese

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Ingredients

4 servings

For the pasta

12 oz elbow macaroni
Pastificio G. Di Martino Pasta Elbows Macaroni Gefen Elbow Noodles - 9 Oz
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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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