This is hands down the best macaroni cheese recipe out there. It works well heated directly from frozen and is a sure-fire crowd-pleaser. The topping adds extra uber-cheesy comfort. You could add cooked bacon or mushrooms to the recipe, but I love it as is. And don’t worry about adding Dijon mustard for children – mine love it!
1. Cook the pasta in a large pot of boiling water according to the packet instructions, for about 8-9 minutes, until al dente.
2. Sauce Melt the butter in a large saucepan over low heat, stir in the flour until the mixture forms a roux and cook for about 5 minutes, stirring constantly. Then gradually add the milk, a little at a time, whisking constantly until incorporated and the sauce is smooth and thick.