Melt the butter in a large saucepan over medium-high heat. Cook the onion and garlic for 3-4 minutes, or until translucent.
7 tablespoon butter, ½ large onion, 2 teaspoon garlic
If not done already, shred the cheese while the onion and garlic cook. Combine the milk and water in a separate measuring cup.
4 cups milk, 4 cups water
Add the flour and mustard powder to the pot and whisk constantly for 30-60 seconds.
6 tablespoon flour, 1 teaspoon mustard powder
Slowly add a little milk/water mixture at a time, whisking constantly, until a thick slurry forms. Then continue adding the milk and water slowly, whisking to incorporate it without leaving any lumps.
Add the pasta and bring the pot to a simmer for 10-12 minutes, or until the noodles are tender.
1 lb elbow macaroni
Remove the pot from the heat, then stir in the cheese a few handfuls at a time. Taste and season with salt and pepper if needed.
2 cups (5 oz) mozzarella cheese, 2 cups (5 oz) sharp cheddar cheese, ¾ teaspoon salt, ½ teaspoon pepper
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