Preparation time: 10 mins
Cooking time: 20-25 mins
Dietary guidance: v
3 tbsp. butter
3 tbsp. flour
1 1/2 cups milk
Salt and pepper
1/4 tsp. dry mustard powder
1 1/4 cups grated aged cheddar cheese (or other cheese, but something with a kick)
1 lb. macaroni or other small pasta
Optional: dry bread cubes and 1/4 cup additional grated cheese for topping
Put on a large pot of water to boil for the pasta. Cook the pasta as per the directions.
While waiting for the water to boil/pasta to cook, melt the butter in a double boiler or heavy sauce pan. Add the flour and mustard powder, and whisk until well blended.
Slowly add the milk. Stirring frequently with a whisk, slowly bring to a boil and cook for 2 minutes. Season to taste with salt and pepper and more mustard powder, if needed. Add the cheese and stir sauce until the cheese has fully melted and blended into the sauce. Keep sauce warm until the pasta is done.
When the pasta is done, drain it, return it to the pan, and stir in the cheese sauce. Serve!
If using the optional bread crumbs and cheese, pour the pasta into a baking dish, cover the top with bread crumbs and top with remaining cheese. Put under the broiler until the cheese has melted.
(Sauce recipe is from Fanny Farmer's cookbook, circa 1965)