Ingredients

The following ingredients have 5 Servings
  • 50 g / 3 1/2 tbsp butter
  • 3 tbsp flour
  • 2 cups milk ((full fat preferred but low fat is ok))
  • 2 1/2 cups water
  • 250 g / 2 1/2 cups elbow macaroni (, uncooked)
  • 3/4 cup mozzarella cheese (, shredded)
  • 1 1/2 cups cheese (Cheddar, Colby, Gruyere) (, shredded (Note 1))
  • Salt and pepper
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp mustard powder

Instruction

  • Melt butter in a medium pot or large saucepan over medium heat. Add flour and cook for 1 minute.
  • Add about 3/4 cup of milk and mix into butter mixture - it will become a slurry pretty quickly.
  • Add remaining milk and mix so the slurry mixes in. Then add water and Seasonings.
  • Add macaroni and mix. Stir occasionally as it comes to heat. When you see wisps of steam as you stir, lower the heat down to medium low.
  • Stir regularly as it cooks for 9 - 10 minutes (it will bubble gently), or until the sauce thickens and the macaroni is just cooked - tender but still firm. It should still be saucey at this stage and thinner than you want.
  • Take it off the stove and stir the cheese in quickly. Adjust salt and pepper to taste. <- In this step, the sauce thickens and reduces considerably.
  • Serve immediately!!