Ingredients
Method
- Bring 4 quarts of salted water to a rolling boil in a large Dutch oven or saucepan. Cook the macaroni until al dente, then drain in a colander and rinse briefly to prevent sticking.
- Rinse and dry the saucepan, then return it to the burner over low heat and add the butter. If the pan is still hot, remove it from the heat while the butter melts to prevent browning.
- Whisk the flour into the melted butter to form a paste. Whisk constantly over low heat for 1 to 2 minutes until the roux turns slightly yellow and fragrant. Slowly whisk in the milk, increase the heat to high, and whisk in the mustard, cayenne pepper, and garlic if using.
- Cook for 7 to 10 minutes, whisking constantly, until the sauce bubbles and reaches the consistency of cream soup.
- Remove the pan from the heat and slowly whisk in the cheeses one handful at a time. Stir in the macaroni once the sauce is smooth.
- Divide the mixture into individual portions and serve.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition
Notes
I grate the garlic using a microplane zester. This helps release the liquid and creates a paste that blends right into the sauce. If you don’t have a microplane zester, you can finely mince the garlic.
Don’t use packaged American cheese. It’s not the same thing as what you’ll get at the deli counter, which can be purchased in blocks.
If you have a food processor, you can save a ton of time by using the shredding disc attachment to grate the cheese.
See post for additional tips.