Old Fashioned Baked Macaroni and Cheese (Print Version)

# Ingredients:

01 - 500 grams elbow pasta.
02 - 2 tablespoons flour.
03 - 1 liter full-fat milk.
04 - 1 teaspoon black pepper.
05 - 1 teaspoon sea salt.
06 - 120 grams shredded Gruyère cheese.
07 - 120 grams shredded Comté cheese.
08 - 1 tablespoon Dijon mustard.
09 - 1 tablespoon of butter for the pasta.
10 - 80 grams of unsalted butter.

# Instructions:

01 - Boil the pasta following the instructions on the package. Drain well, then toss it in a tablespoon of butter to keep it from clumping up. At the same time, set your oven to heat up to 190°C (375°F).
02 - Warm a big pot or heavy-bottomed pan over medium heat, then melt the butter. Sprinkle in the flour and whisk it around for 2 to 3 minutes until it becomes slightly golden.
03 - Gently pour in the milk bit by bit, whisking constantly until it heats up and thickens a little—it'll take roughly 10 minutes.
04 - Turn the flame down low and mix in Dijon mustard, salt, pepper, and 200 grams of the combined cheeses. Keep stirring until you’ve got a smooth, creamy sauce.
05 - Pour the cheese sauce into your cooked pasta, making sure every piece is happily coated in cheesy goodness.
06 - Spoon the mac and cheese into a baking dish, spreading it out evenly. Sprinkle the remaining cheese on top.
07 - Pop the dish into your oven and bake for 25-30 minutes. To get a nice golden crust, switch the oven to broil for the last 2-3 minutes.

# Notes:

01 - Shred your own cheese for a smoother sauce—pre-shredded varieties sometimes don’t melt well.
02 - For making a roux, don't rush! Slowly warming butter and flour is key to keeping sauces creamy.
03 - Under-cook the pasta slightly. It'll soak up flavor and finish cooking in the oven.
04 - A quick stir of butter into the drained noodles makes them less likely to stick together.
05 - Keep leftovers in an airtight container in the fridge for a maximum of 4 days or freeze to store longer.
06 - To reheat, stir in a splash of milk before microwaving or heat it in the oven at 180°C (350°F) to make it creamy again.

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