The Blind Chef

Ingredients

• 8 oz elbow macaroni
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups whole milk
• 1 1/2 cups sharp cheddar cheese, shredded
• 1/4 teaspoon mustard powder
• Salt and pepper to taste

Instructions

To navigate cooking steps, place focus on a step and use left, right, home, and end keys.

1. Cook the macaroni in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.
2. In the same pot, melt the butter over medium heat.
3. Add the flour and whisk constantly for 1 to 2 minutes to cook out the raw flour taste. The mixture should look pale and bubbling.
4. Gradually pour in the milk, whisking constantly to prevent lumps. Cook for 3 to 4 minutes, stirring, until the sauce thickens enough to coat the back of a spoon.
5. Remove from heat. Stir in the shredded cheddar and mustard powder until the cheese is fully melted and smooth.
6. Season with salt and pepper. Add the drained pasta and stir to coat evenly.
7. Serve immediately. The sauce will thicken as it cools.