Triple Cheddar Mac & Cheese

Directions

1. Cook the pasta: Bring a large pot of salted water to a boil. Add macaroni and cook until al dente. Drain and set aside.
2. Make the roux: In a large saucepan over medium heat, melt the butter. Stir in the flour and cook, stirring constantly, for about 2 minutes to form a smooth paste (roux).
3. Make the cheese sauce: Slowly whisk the milk into the roux, adding a little at a time while stirring to keep it smooth. Continue cooking and stirring until the mixture is hot and begins to thicken, but don’t let it boil.
4. Add flavor: Stir in the Dijon mustard and shredded cheddar. Cook gently, stirring until the cheese is fully melted and the sauce is creamy. Season with salt and pepper to taste.
5. Combine: Add the cooked macaroni to the sauce and stir to coat evenly.
6. Serve: Plate while hot in bowls and top with extra shredded cheddar and broil for a golden crust.