-1 lb. any pasta (elbow)
-1/4 cup butter (1/2 stick)
-1/4 cup flour
-1/2 tsp salt
-1/4 tsp pepper, turmeric and ground mustard
-2.5-3 cups of milk
-2 8oz. blocks of cheese, shredded (I use gouda and cheddar)
Boil pasta according to package directions & strain, reserving a bit of pasta water if needed. Rinse. In the same pot, melt your butter on medium heat & add in your flour (equal parts flour and butter). Once that’s mixed and has cooked over the heat for 1-2 mins, add in your milk a little at a time, stirring as you add. You want it to be pretty thin bc the cheese is going to thicken it. Add your spices & stir. Add a little pasta water to thin it if needed. Add cheese a handful at a time, whisking as you go. Once cheese is added & melted, add pasta and mix. Serve immediately as it will thicken as it cools. (My kiddos still love the thickened mac & cheese & eat left overs often!)
