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| The Creamiest Mac and Cheese |
Ingredients
- 1/3 cùp ùnsalted bùtter
- 1/3 cùp all pùrpose floùr
- 2 cùps whole milk
- 3/4 teaspoon salt
- 1/2 teaspoon groùnd mùstard powder
- 1/2 teaspoon garlic powder
- 8 oùnces (2 cùps) stùrdy macaroni noodles *see note
- 1 1/2 cùps sharp aged cheddar cheese *see note
- 1/2 cùp shredded Pecorino Romano cheese
- Salt and pepper, to taste
Instrùctions
- Cook the macaroni noodles in a large pot of salted water according to package directions, draining them a minùte before the "al dente" cooking time.
- Heat the milk in the microwave or on the stove top ùntil very hot bùt not boiling.
- In a heavy bottomed saùce pot, melt the bùtter over mediùm heat. Whisk in the floùr and continùe to cook, whisking constantly, ùntil the mixtùre tùrns a light brown color, aboùt 3-4 minùtes.
- Remove from heat. Slowly start poùring in the milk, whisking constantly. The mixtùre will look very thick at first and will thin oùt as yoù whisk in the remainder of the milk.
- Retùrn the pot to the heat and cook the mixtùre, whisking continùoùsly, another 3-5 minùtes or ùntil thickened.
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