Classic Budget Mac and Cheese

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

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

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

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

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

6.Remove 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.