Mac and Cheese, No Breadcrumbs, No Debate

• 45 min
• Serves 8
• The Matriarch

"Bring this to the cookout and they'll let you stay." The Matriarch

The Goods

Tap each one as you gather it. Changing the servings changes these amounts, not the pan or the times, so keep an eye on it.

• 1 lb elbow macaroni
• 4 tbsp butter
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 1 tsp fine salt
• 1 tsp dry mustard
• 16 oz sharp cheddar, shredded

The Method

1. 01

   Heat the oven to 375°F and butter a 9x13 pan.

2. 02

   Boil the macaroni in salted water 2 minutes less than the box says. Drain.

3. 03

   Melt the butter in a pot, whisk in the flour, and cook 1 minute. Slowly whisk in the milk and simmer until thick.

4. 04

   Off the heat, stir in the salt, mustard and three-quarters of the cheddar. Fold in the macaroni.

5. 05

   Pour into the pan, top with the rest of the cheese, and bake 25 minutes until bubbling.

The Matriarch says: Shred your own cheese. The bagged stuff is coated and it shows.