Ingredients
- 3 Tablespoons / 24g all purpose / cake flour
- 3 Tablespoons / 42g butter salted or unsalted
- 2 cups / 500ml whole milk
- 2½ cups / 625ml water
- 2 cups / 125g uncooked pasta See notes
- 2 cups / 225g grated cheese See notes
- 1 teaspoon onion powder (optional)
- 1 teaspoon mustard powder (optional)
- salt and pepper to taste
Instructions
- Start by melting butter in a large pot over medium heat.
- Add flour. If you are using onion and mustard powder, then add it now and cook for 1 minute.
- Add milk and mix into butter and flour mixture and stir until it starts to thicken slightly.
- Pour in the water and add salt and pepper.
- Stir in the macaroni and mix. Stir as it starts to bubble and turn down the heat to low. Cook for 10 minutes until tender but firm. Remember that the macaroni continues cooking and the sauce thickens even after it has been removed from the stove.
- Remove from the stove and mix in the grated cheese.
- Garnish with chopped chives or parsley if you like.
- Serve immediately.
Notes
Pasta: I used elbow macaroni, but any pasta works for this recipe. Other good options include spiral, penne, fusilli or even pasta shells.
Cheese: Great choices include cheddar, gouda, Monterey Jack or mozzarella.
Nutrition
Serving: 4servings | Calories: 599kcal | Carbohydrates: 51g | Protein: 25g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 94mg | Sodium: 487mg | Potassium: 361mg | Fiber: 2g | Sugar: 8g | Calcium: 567mg | Iron: 1mg
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