Ingredients
- 16 oz (1 box) Elbow Macaroni ($1.00)
- 16 oz Sharp Cheddar Cheese, store brand block ($4.50)
- 1/2 cup Unsalted Butter ($1.00)
- 1/2 cup All-Purpose Flour ($0.20)
- 4 cups Whole Milk ($1.50)
- 1 tsp Salt ($0.05)
- 1/2 tsp Black Pepper ($0.05)
- 1/2 tsp Garlic Powder ($0.10)
- 1/2 tsp Ground Mustard (optional, for tang) ($0.10)
- 1/2 cup Panko or breadcrumbs (optional topping) ($0.50)
Instructions
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Step 1: Boil the Macaroni
Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook for two minutes less than the package directions suggest. You want the pasta to be slightly firm (al dente) because it will continue to cook in the oven. Drain the pasta and set it aside while you prepare the sauce.
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Step 2: Create the Roux
In a large saucepan or Dutch oven, melt the butter over medium heat. Once melted and bubbly, whisk in the all-purpose flour. Continue whisking for about 1 to 2 minutes until the mixture turns a light golden color and smells slightly nutty. This process removes the raw flour taste and creates the thickening base for your sauce.
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Step 3: Build the Cheese Sauce
Slowly pour the milk into the flour mixture, whisking constantly to prevent lumps. Increase the heat slightly and continue to whisk until the sauce thickens enough to coat the back of a spoon. Turn the heat to low and stir in the salt, pepper, garlic powder, and ground mustard. Add 3/4 of your shredded cheddar cheese, stirring until completely melted and smooth.
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Step 4: Combine and Bake
Preheat your oven to 350°F (175°C). Pour the cooked macaroni into the cheese sauce and fold gently until every noodle is coated. Transfer the mixture to a greased 9×13 inch baking dish. Sprinkle the remaining cheese and the breadcrumbs over the top. Bake for 20 to 25 minutes until the sauce is bubbly and the top is golden brown.
- Cook Time: 45 minutes