Instructions:
- Cook the Macaroni:
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package directions until al dente. Drain and set aside.
- Make the Cheese Sauce:
- In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour to create a roux. Stir constantly for about 2 minutes to cook out the raw flour taste.
- Gradually add the milk, whisking continuously to avoid lumps. Cook for about 5-7 minutes until the sauce thickens and coats the back of a spoon.
- Stir in the ground mustard (if using), and season with salt and pepper to taste.
- Add the Cheese:
- Remove the saucepan from heat and stir in the cheddar, mozzarella, and Parmesan cheeses until smooth and melted. Adjust seasoning if necessary.
- Combine Pasta and Sauce:
- In a large bowl or the pot used for cooking the macaroni, mix the cooked pasta with the cheese sauce until well combined.
- Bake (Optional):
- Preheat the oven to 350°F (175°C) if you’d like to bake the mac and cheese for a crispy top. Transfer the mac and cheese to a greased baking dish.
- If you prefer a crunchy topping, sprinkle bread crumbs and a little extra shredded cheese on top. Bake uncovered for 20-25 minutes or until bubbly and golden on top.
- Serve:
- Once done, let the mac and cheese rest for a few minutes before serving. Sprinkle paprika on top for a touch of color, if desired.
Tips:
- Use freshly grated cheese for the best melt and flavor. Pre-shredded cheeses can sometimes contain anti-caking agents that affect texture.
- For an even creamier version, add 1/2 cup of cream cheese or use half-and-half instead of milk.
- You can also add mix-ins like bacon bits, cooked ham, or sautéed vegetables for a fun twist.
This Good Ole Fashion Mac and Cheese is a nostalgic dish perfect for family gatherings, potlucks, or just as a comforting weeknight meal. Enjoy!