White Cheddar Mac and Cheese

Ingredients

• 12 oz elbow macaroni
• 4 tbsp unsalted butter
• 4 tbsp all-purpose flour
• 3 cup milk
• 12 oz sharp white cheddar cheese, shredded
• 1 tsp Dijon mustard (optional)
• ¾ tsp salt
• ¼ tsp black pepper
• ⅛ tsp nutmeg (optional)

Steps

1. Cook macaroni according to package directions until al dente. Drain and set aside.
2. In a large saucepan or Dutch oven, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until a thick paste (roux) forms.
3. Gradually whisk in milk, a little at a time, until smooth. Bring to a simmer, whisking constantly, and cook for 3-5 minutes until the sauce thickens.
4. Remove from heat and stir in the shredded white cheddar cheese until completely melted and smooth. Stir in Dijon mustard (if using), salt, pepper, and nutmeg (if using).
5. Add the cooked and drained macaroni to the cheese sauce and stir to coat evenly.
6. Serve immediately, garnished with extra black pepper if desired.