Stovetop Macaroni and Cheese

• Vegetarian

• Condiments

  • 1/2 tsp Mustard powder, dry

• Pasta & Grains

  • 1 lb Pasta, small

• Baking & Spices

  • 1/2 cup Flour
  • 1 Salt & pepper

• Dairy

  • 1/2 cup Butter
  • 3 cups Cheddar cheese, sharp
  • 1 cup Heavy cream
  • 3 cups Milk, nonfat
  • 1 cup Parmesan

Found on yellowblissroad.com

Ingredients

• 1 pound small pasta (like shells or elbow macaroni)
• ½ cup butter
• ½ cup flour
• 3 cups nonfat milk
• 1 cup heavy cream
• 3 cups freshly grated sharp cheddar cheese
• 1 cup freshly grated Parmesan
• ½ teaspoon dry mustard powder
• Salt & pepper to taste

Directions

• Boil 4-6 quarts of water in a large pot. Add a tablespoon of kosher salt and pour in uncooked pasta. Cook until al dente, according to package directions.
• Drain pasta into a large colander and set aside.
• Add butter to the pot over medium-low heat and melt. Stir in flour and cook for several minutes, stirring often, until golden brown. Meanwhile, pour milk and cream into a microwave safe glass bowl and heat for 2 minutes. (Alternatively, heat milk in a small saucepan on the stove until hot, not boiling). Pour milk/cream mixture into the flour mixture and stir often, bringing to a simmer while it thickens. You will know its done when the sauce is thick and coats the back of a spoon. Stir in a pinch of salt and pepper and dry mustard. Remove from heat and add cheeses, stirring constantly until completely melted.
• Stir pasta into the cheese sauce. Divide into bowls and serve hot.