Creamy Dijon Mustard Mac & Cheese

Ingredients

• 170 g Elbow macaroni
• 1.5 tbsp Unsalted butter
• 1.5 tbsp All-purpose flour
• 240 ml Milk (2% or whole)
• 1.5 tbsp Dijon mustard
• 170 g Sharp cheddar cheese, shredded
• 30 g Parmesan cheese, grated
• 0.5 tsp Garlic powder(optional)
• 0.25 tsp Salt(optional)
• 0.25 tsp Black pepper(optional)

Instructions

1. 1

   Bring a pot of salted water to a boil and cook the elbow macaroni until al dente, about 10 minutes. Drain and set aside.

2. 2

   In the same pot, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux.

3. 3

   Slowly whisk in the milk and cook, stirring, until the sauce thickens, about 3–4 minutes.

4. 4

   Reduce heat to low and stir in the Dijon mustard, garlic powder, salt (if needed), and black pepper. Add the cheddar and Parmesan gradually, stirring until fully melted and smooth.

5. 5

   Add the drained pasta to the sauce and toss until evenly coated. Serve immediately.