Today I am finally sharing with you my absolute favorite pasta in the entire universe, macaroni and cheese. There are so many ways to make this delightful dish, but in my book, a homemade cheese sauce is the only way. At first I was reluctant to share this pasta with you because it causes instant, lifelong addiction, but then I decided that if I share it with you we can all mourn our past dress and jean sizes together! So, without further ado, Macaroni, and, cheese.

The Ingredients: 16 oz. penne or medium shells (not pictured), 1/2 cup flour, 10 oz. cheddar cheese soup, 1 cup grated Colby Jack cheese, 2 tbsp. butter, 1/2 tsp. parsley flakes, 1/2 tsp. Italian seasoning (not pictured, oops) 1/4 tsp. spicy brown mustard, 1 tsp. salt, 1/2 tsp. black pepper, 3/4 to 1 cup water (you guessed it, not pictured).

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Bring a large pot of water to a boil, add pasta. Cook for 10 minutes, turn off the heat, drain the pasta, and set aside. Meanwhile, melt butter in a large saucepan over medium. When the butter is melted, reduce heat to low, add flour and half of the water, whisking constantly. Add cheese soup, mustard, and spices. Stir until combined. You may need more water as the soup absorbs most of it. Add grated cheese and stir slowly until the cheese melts. Remove from heat. Combine noodles and sauce in a serving bowl. Serve while warm.

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