I've tried sooooo many mac n' cheese recipes! I've tried some with onions...some with dry mustard...some with cottage cheese! I finally decided to mix and match different recipes until I got exactly what I wanted in a mac n' cheese dish! I wanted something super creamy and cheesy but with lots of flavor! This is what I came up with...it's now my 'go to' mac n' cheese recipe because it works perfectly every time! I never have a problem with clumps or dryness! And I love the slight flavor of the mustard! You can add breadcrumbs on top and bake it til browned, if you like a crunchy crust! I don't, because I like my mac n' cheese to be totally creamy!
1 lb. elbow pasta
1/4 cup butter
12 oz. milk - I use 1%
1 1/2 cups chicken broth
1 tbls. worcestershire sauce
heaping 1/4 cup flour
2 tsp. prepared yellow mustard
1 tsp. kosher salt
1/4 tsp. black pepper
1 - 8 oz. block sharp cheddar cheese - shredded
Cook elbow pasta according to package directions. Drain and set aside.
In the empty pasta pot, melt butter over medium heat.
Then whisk in flour, cooking and stirring for a couple of minutes.
Then whisk in milk and continue whisking until it begins to thicken. This may take about 5 minutes. Then stir in chicken broth, worcestershire sauce, yellow mustard, salt and pepper. Keep stirring until it thickens again. Then stir in shredded cheddar. When cheddar melts add in the pasta and serve immediately. Or place in a greased casserole dish and sprinkle with breadcrumbs. Then bake in a 350 degree oven til browned.