What You'll Need
2. Whisking the mixture slowly, pour the milk into the pot, adding a small amount at a time. Let the contents of the pot simmer on a low heat for five minutes.
Ingredients
1 lb pasta shells, cooked- 4 tbsp butter
- 1/2 onion, finely chopped
- Kosher salt and black pepper, freshly ground
- 1/4 cup all-purpose flour
- 3 cups whole milk, warmed
- 2 tsp Dijon mustard
- 2 cups shredded five-cheese Italian blend
Equipment
- Large pot
- Burner
- Spatula
- Whisk
- Serving bowl
Directions
1. Melt the butter in the pot on medium heat, then add the onion. Sauté for three minutes or until tender. To season, add kosher salt and black pepper. Add the flour and stir, cooking the mixture for two minutes until it reaches a golden color.
2. Whisking the mixture slowly, pour the milk into the pot, adding a small amount at a time. Let the contents of the pot simmer on a low heat for five minutes.3. Add the mustard and stir. At this point, the mixture should be thick enough to coat the back of the spatula.
4. Add the cheese into the pot, placing in a handful at a time and stirring after each handful. Now, add the macaroni and stir to coat. Pour the macaroni and cheese into a serving bowl and serve hot.
Tips
- Instead of the five-cheese Italian blend, you can add any type of cheese you prefer. Options include Cheddar and Parmesan.
- For additional flavors and textures, you can add vegetables, meats and other cooked ingredients after mixing the cheese mixture and the macaroni.
Enjoy!