After a long weekend with family and friends, the only thing I want to do is curl up with a good movie, and a big bowl of homemade Mac & Cheese. This recipe is the simplest, but the most delicious. And works perfectly to fill your tummy on a relaxing Fall night in.
Secret trick – add a few florets of broccoli or cauliflower to the pasta water, and get your dose of veggies. A GREAT idea for fueling your kids.
- 1 box elbow macaroni (approx. 3 cups)
- 3 Tbsp unsalted butter
- 3 Tbsp AP flour
- 4 cups skim milk
- 2 Tbsp Dijon mutard
- 1/4 tsp grated nutmeg
- Coarse salt and freshly ground black pepper, to taste
- 3 cups cheese – I used Gouda, Gruyère, and an old Cheddar
- 3 Tbsp fresh chives, chopped
In a large pot of boiling salted water, cook pasta according to the directions on the package, until al dente.
In the meantime, heat butter over medium heat in a saucepan – whisk in flour when melted. Cook for 2 minutes. Pour in milk in a steady stream, whisking constantly until smooth; cook, whisking often until thickened, about 5 – 7 minutes. Whisk in the mustard, nutmeg, and season with salt and pepper. Stir in the cheeses, and let melt.
Stir in pasta, and finish with the chives. Top with a few extra chives and some freshly grated black pepper.
My take on a classic is an instant crowd-pleaser for all ages.