One Pot Stove Top Mac and Cheese

• Meat

  • 1 Breadcrumbs and crumbled bacon

• Condiments

  • 1/4 tsp Mustard, ground

• Pasta & Grains

  • 2 1/2 cups Elbow macaroni

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1 Salt and pepper

• Dairy

  • 2 tbsp Butter, unsalted
  • 1 1/2 cups Cheddar cheese, grated
  • 2 cups Skim milk

• Liquids

  • 1 1/2 cups Water

Found on flavorthemoments.com

Description

Ingredients

• 2 tablespoons unsalted butter
• 2 tablespoons all purpose flour
• ¼ teaspoon ground mustard (optional)
• 2 cups skim milk (you may substitute with whole milk if you prefer a richer sauce)
• 1½ cups water
• 2½ cups uncooked elbow macaroni (about 8 ounces)
• 1½ - 2 cups grated cheddar cheese
• salt and pepper, to taste
• breadcrumbs and crumbled bacon, for garnish (optional)

Directions

• Heat the butter in a large saucepan over medium heat. Once melted, add the flour and ground mustard and whisk until combined. Continue to whisk until the roux is bubbly and smells like shortbread, about 1 minute.
• Remove from heat and add half of the milk a little at a time, whisking constantly, until the roux forms a smooth paste. Add the remaining milk all at once and whisk until there are no lumps. Place back on the stove top and cook over medium heat. Bring to a boil and add the water and elbow macaroni, stirring occasionally to keep the pasta from sticking. Cook 8-10 minutes or until the pasta is al dente and most of the liquid has been absorbed.
• Remove from heat and stir in the cheese until smooth, and add salt and pepper to taste.
• Serve as-is or top with breadcrumbs and bacon if desired. Enjoy!