# What you'll need:
→ Pasta
01 - 1 pound elbow macaroni, uncooked
→ Dairy
02 - 4 cups shredded sharp cheddar cheese
03 - 2 cups whole milk
04 - 1/4 cup unsalted butter
→ Binder and Seasoning
05 - 2 tablespoons all-purpose flour
06 - 1 teaspoon fine sea salt
07 - 1/2 teaspoon ground black pepper
08 - 1/2 teaspoon dry mustard powder
# Method:
01 - Bring a large pot of salted water to a rolling boil. Add elbow macaroni and cook until just al dente, approximately 8 minutes. Drain thoroughly and set aside.
02 - In a heavy-bottomed saucepan, melt unsalted butter over medium heat. Whisk in flour, stirring constantly until a white roux forms, about 1 minute.
03 - Gradually whisk milk into the roux, ensuring smooth integration. Continue whisking as the mixture thickens, about 4 minutes. Reduce heat to low and stir in salt, black pepper, and mustard powder.
04 - Fold in shredded sharp cheddar cheese, stirring until fully melted and cheese sauce is creamy.
05 - Toss cooked macaroni in the cheese sauce until evenly coated. Transfer mixture to a lightly greased 9x13-inch baking dish. Smooth surface and optionally sprinkle with additional cheddar to taste.
06 - Bake uncovered at 350°F for 20 minutes, or until the top turns golden and sauce bubbles. Allow to rest for 5 minutes before serving.
