Macaroni and Cheese

Total time: 25 minutes
   In my youth, Mac and Cheese came from a box and was very yellow.  This is not a fancy, adult version made with 6 different cheeses - although you could.... Use any cheese you like, just make certain it's one that melts and doesn't turn to string. To find out more:  The Rules of Melting Cheese

 Ingredients:

• 1 1/4 cups (4oz, 120gr) pasta,  tubes, macaroni, curly macaroni
• Béchamel:
• 2 tbs butter
• 2 tbs plus 2 tsp flour
• 1/4 tsp dry mustard
• 1 1/2 cups (12oz, 360ml) milk
• 3/4 cup (3oz, 90gr) shredded cheese,  Fontina, Cheddar, Gruyère, or a combination
• pepper

 Instructions:

• Cook pasta according to package directions.
• Shred cheese.
• Béchamel: 
• In a medium saucepan heat the butter over low heat. 
• Add flour and stir with a whisk for 1 minute. 
• Add a little (1/4 cup) of the milk and whisk to combine. 
• Turn heat up to medium and keep adding milk, a little at a time and whisking.  You should have added all of the milk in a minute or 2. 
• When all of the milk is in, bring to a boil (should almost be there), whisking. 
• Remove from heat and stir in cheese.  If the cheese cools down the Béchamel too much to melt, put it back over low heat, stirring until cheese has melted. 
• Do not boil or the cheese may seize - separate into a stringy ball and floating oil.
• To Finish:
• When pasta is done, drain and put into a large bowl. 
• Pour Béchamel over and stir until well combined. 
• Sprinkle with pepper and serve.  Or put into a baking dish and bake for 10 - 15 minutes....