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Classic Macaroni & Cheese
Classic Macaroni and Cheese

1          lb                  Elbow or shell macaroni
1          Tbsp              Kosher salt
5          Tbsp              Unsalted butter
6          Tbsp              All-purpose flour
1/2       Tsp                Mustard powder
3          C                   Whole milk
2          ea                  Evaporated Milk
2          C                   Monterey Jack cheese- shredded
2          C                   Sharp cheddar cheese- shredded
To Taste                     Salt & Pepper


  1. In a large pot, bring 4 quarts water and Kosher salt to a fast rolling boil.

  2. Add macaroni and cook until pasta is tender, but still has not reached the al dente stage.  This means to leave it a little bit under cooked.

  3. Drain the macaroni and set aside in colander.  Do not rinse the macaroni in water or anything else.

  4. In the same pot you cooked the macaroni, melt the butter over medium high heat.

  5. Add the flour to the melted butter.

  6. Using a wooden spoon, combine the flour and butter.  Continue to cook the mixture for 1-2 minutes.

  7. One cup at a time, add the whole milk and evaporated milk to the sauce pan.  Use a whisk to incorporate the milk.

  8. After all the milk has been incorporated, bring the mixture to a boil.

  9. Reduce the heat to a simmer and continue to cook the mixture for 5-10 minutes.

  10. Remove the sauce pan from the heat and whisk in the mustard powder.

  11. One cup at a time, whisk the shredded cheeses into the cream sauce.  Be sure to allow the cheese to be fully incorporated before adding more cheese.

  12. Season the cheese sauce with salt and pepper to taste.

  13. Add the cooked macaroni to the cheese sauce and stir gently to thoroughly coat the macaroni.

  14. Place the macaroni in a ceramic baking dish.

  15. Bake the macaroni and cheese at 350°F for 30-40 minutes or until bits of the macaroni start to brown.

  16. Remove the macaroni and cheese from the oven and allow to cool for 5-10 minutes before serving.

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