Save time and money with a warm, hit-the-spot supper and delicious ideas for stretching leftovers into fresh new meals. This recipe makes enough to have for dinner tonight, as well as Sausage and Spinach Alfredo or Baked Tomato Casserole later in the week.
- Total Time:
- Servings: 4
Source: Everyday Food, October 2011
- Coarse salt
- 1 pound elbow macaroni
- 5 tablespoons unsalted butter
- 6 tablespoons all-purpose flour
- 4 cups whole milk, room temperature
- 3/4 teaspoon ground mustard
- 1/2 teaspoon Old Bay seasoning
- 8 ounces white cheddar, shredded (3 cups)
- 4 ounces Monterey Jack, shredded (1 1/2 cups)
- 1/2 ounce Parmesan, grated (1/4 cup)
In a large pot of boiling salted water, cook macaroni according to package instructions. Drain.
In pot, melt 4 tablespoons butter over medium. Whisk in flour and cook, stirring frequently, until mixture is pale golden and has a nutty aroma, about 4 minutes.
Whisking constantly, slowly add milk. Cook, whisking along bottom of pot, until boiling, about 7 minutes. Reduce heat and gently simmer, stirring occasionally, until sauce is thickened, 10 to 12 minutes. Remove from heat and add 1 tablespoon butter, mustard, Old Bay, and cheeses. Stir until cheeses are melted and sauce is smooth; season with salt. Add macaroni to sauce and stir to combine. Transfer 4 cups macaroni and cheese to an airtight container; refrigerate, up to 5 days.