Classic Budget Mac and Cheese

1Bring 4 cups of water (4 cups) to a boil in a medium saucepan. Add 1 teaspoon salt and the elbow macaroni (2 cups). Cook according to package instructions, about 7-8 minutes, until al dente. Drain and set aside.

2In the same saucepan, melt 2 tablespoons of unsalted butter (2 tablespoons) over medium heat. Once melted, whisk in 2 tablespoons of all-purpose flour (2 tablespoons) to form a roux. Cook for 1-2 minutes, whisking constantly, until the mixture is lightly golden and bubbly but not browned.

3Gradually whisk in 2 cups of warmed whole milk, (2 cups) ensuring no lumps form. Continue to cook and whisk until the sauce thickens and coats the back of a spoon, about 5-7 minutes.

4Reduce heat to low and stir in 2 cups of shredded processed cheese (2 cups) until fully melted and smooth. Season the cheese sauce with 1/2 teaspoon salt, 1/4 teaspoon black pepper (¼ teaspoon), and 1/4 teaspoon mustard powder (¼ teaspoon) if using. Stir well to combine.

5Add the drained macaroni back into the cheese sauce. Stir gently until all pasta is evenly coated with the creamy cheese sauce.

6Remove from heat and let sit for 2 minutes to thicken slightly. Serve hot, optionally garnished with a light sprinkle of paprika for color and a mild smoky flavor.