Ingredients for 1 Pound of Pasta with Dijon Mustard:
1 pound dry elbow macaroni
½ cup butter (1 stick)
½ cup all-purpose flour
1 teaspoon salt
Ground black pepper to taste
4 cups milk
4 cups shredded Cheddar cheese
2 tablespoons Dijon mustard (adjust to taste)
Step-by-Step Instructions:
1. Cook the Pasta
Start by boiling a large pot of water. Add a pinch of salt and cook the macaroni according to the package directions until al dente (just cooked with a little bite). Once cooked, drain the pasta and set it aside.
2. Melt the Butter
In a large saucepan or skillet, melt ½ cup of butter over medium heat. Make sure the butter melts evenly and doesn't burn, so watch the heat closely. It's okay if the butter foams a little bit, but it shouldn't turn brown at this stage.
3. Add the Flour to Make the Roux
Once the butter has completely melted, slowly add ½ cup of all-purpose flour to the butter. The key to making a roux is to whisk constantly. Use a whisk to stir the butter and flour together so that no lumps form.
What’s happening: The flour is absorbing the fat from the butter, and together they form a thick paste called a roux. This roux will act as the thickener for your cheese sauce.
4. Cook the Roux
Cook the roux for about 1-2 minutes, whisking constantly. This will cook out the raw flour taste but will keep the roux light in color (this is called a "blond" roux). Keep whisking gently to prevent burning.
Tip: The roux should be smooth and bubbly, not grainy or clumpy. Cooking it for just a minute or two prevents any floury flavor in the final dish.
5. Gradually Add the Milk
Once your roux has cooked for about 2 minutes, gradually add 4 cups of milk to the roux, a little at a time. Start by pouring about ¼ cup of milk and whisk it in until the roux absorbs it. Keep adding more milk slowly, whisking constantly to ensure the mixture stays smooth.
What’s happening: The milk combines with the roux to form a creamy base. As the mixture heats up, it will begin to thicken.
6. Thicken the Sauce
After you’ve added all the milk, continue whisking over medium heat until the sauce thickens. This can take about 5-10 minutes. You'll know it's ready when the sauce coats the back of a spoon, and you can run your finger across it, leaving a line.
7. Add the Cheese and Dijon Mustard
Once the sauce has thickened, turn the heat to low and slowly add 4 cups of shredded Cheddar cheese. Stir constantly until the cheese melts into the sauce, creating a smooth and creamy mixture.
Now, add 2 tablespoons of Dijon mustard to the sauce. Stir well to combine. Taste the sauce and add salt and pepper to your liking.
8. Combine the Pasta and Sauce
Add your cooked and drained macaroni to the cheese sauce. Stir until the pasta is fully coated with the cheesy, creamy sauce. Heat for another minute or two if necessary, then serve immediately.
Pro Tip for Beginners:
Take your time with the roux: Cooking it over medium heat and whisking constantly is key to preventing lumps and creating a smooth sauce.
If lumps form: Don’t panic! Just keep whisking and the lumps should smooth out as the sauce heats up.
Enjoy your delicious, creamy macaroni and cheese!
