Macaroni and cheese

• In a medium saucepan, melt the butter over medium heat.
• Once melted, whisk in the flour to create a smooth roux. Cook for about 1-2 minutes, stirring constantly, to remove the raw flour taste.
• Gradually add the warm milk to the roux, whisking constantly to avoid lumps. Continue to cook and whisk until the sauce thickens, about 5-7 minutes.
• Once thickened, reduce the heat to low and stir in the shredded cheddar cheese and mozzarella (if using), a little at a time. Stir until the cheese is fully melted and the sauce is smooth.
• Season with mustard powder, garlic powder, salt, pepper, and paprika to taste. Adjust the seasoning as needed.

3. Combine the Pasta and Sauce:

• Add the cooked pasta to the cheese sauce and stir to combine, making sure all the pasta is coated with the creamy sauce.

4. Serve:

• If you like, sprinkle grated Parmesan on top for an extra cheesy touch, and garnish with fresh parsley for color.
• Serve hot and enjoy!

Tips:

• For Extra Creaminess: Add a bit of cream cheese or sour cream to the cheese sauce for extra richness and smoothness.
• Bake It: If you prefer baked macaroni and cheese, transfer the cheesy pasta to a greased baking dish, top with more shredded cheese, and bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the top is golden and bubbly.
• Add-ins: Try adding cooked bacon, sautéed onions, or a dash of hot sauce to spice things up. You can also mix in vegetables like broccoli for added nutrition.
• Storage: Leftover mac and cheese can be stored in the refrigerator for up to 3 days. Reheat in the microwave or stovetop, adding a splash of milk if needed to loosen up the sauce.

Enjoy:

This Macaroni and Cheese is creamy, cheesy, and the ultimate comfort food. Whether you’re making it for a cozy family dinner or bringing it to a potluck, it’s sure to be a hit!