- 1 lb of macaroni or penne pasta
- 1 stick of butter (1/2 cup)
- 6 Tbsp flour
- 1 tsp salt
- 1/2 tsp onion powder
- 1/2 tsp cayenne pepper
- black pepper to taste
- 4-5 cups whole milk
- 1 tsp dijon mustard
- 12 oz Cheddar/Gruyere cheese, shredded or cut into little bits.
- Topping of bread crumbs sauteed in butter or crushed Ritz crackers, optional
- Additions: cut up hot dogs or sausages; bacon bits
- Cook pasta according to package directions
- In a saucepan, melt butter. Add flour and whisk for at least 5 minutes* until the flour is cooked.
- Add milk, mustard and salt. *Continuously whisk until it starts to bubble and thicken.
- Add the cheese LITTLE BY LITTLE* and whisk over low/medium heat until cheese is melted and blended into the sauce.
- Taste the sauce and add more milk for consistency or salt for taste if needed. (Important)
- Pour hot sauce over pasta in 9x13 baking dish. Sprinkle topping over.
- Bake at 350 for 20 minutes and serve.
* Following these step and melting the cheese little by little while stirring constantly will help keep the sauce from becoming grainy in texture.
