2 uncooked cups of elbow, shells or favorite pasta to use in mac and cheese
3 Tablespoons butter
3 Tablespoons flour
1/2 teaspoon salt
Black Pepper to taste
1 Cup milk (I always use whole milk but others will work)
1/2 Cup half and half or cream or room temperature cream cheese (all work well)
1/4 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 Cup cheddar cheese (Shredded)
1/4 Cup Gouda (Shredded)
1/4 Cup Monterey Jack (Shredded)
2 Tablespoons of Parmesan
Cook pasta, drain and set aside.
In a large pan, melt butter add flour salt and pepper. Whisk together until the color of sand. Approximately 3-4 minutes.
Whisk in milk and cream and bring to a boil. Cook for 2-3 minutes stirring constantly then reduce the heat and continue cooking for 8-10 minutes to thicken the sauce. Sir constantly to prevent the sauce from sticking.
Remove from heat and add Dijon, Worcestershire and cheeses. Add pasta and combine.
Serve hot. Makes 4 servings.
Cheddar, Parmesan, Gruyere, Brie, Gouda, Fontina, Monterey Jack and goat cheese all work well. Pick your favorites. Also, do not use pre shredded cheeses. They do not melt well due to the coating on them.
You can spice this up or down anyway that suites your tastes. I've added hot sauce instead of Worcestershire sauce. I've used a dash of red pepper flakes. You can also add dry mustard instead of Dijon. This is a very forgiving recipe as long as you get the roux correct and add the 1 1/2 cups of dairy.