This was another recipe borrowed from A Life from Scratch on Instagram that was a hit with our family-- we love Courtney's flexible, deconstructed, bowl-style dinners.
SIX INGREDIENT STOVE TOP MAC & CHEESE:
- 1 lbs elbow pasta, we use Jovial to stay gluten free
- 1/4 cup butter
- 1/2 tsp ground mustard
- 3 TBS flour, used gluten free
- 2 cups whole milk, warmed
- 2-3 cups shredded cheese, we used a blend of Colby, cheddar and Monterey Jack
- Salt & pepper
Instructions
- Cook and drain pasta.
- In the same pot, add butter and let melt over medium heat. Whisk in dry mustard. Sprinkle in flour and whisk together, cooking a minute or so. Whisk in milk, increase heat, and let thicken for a few minutes. Season with salt & pepper.
- Turn off heat and stir in cheeses.
- Stir in pasta.
We served with:
- Sliced scallions
- Sliced jalapeños
- Prepped broccoli
- Defrosted peas
- Chopped up cooked bacon
- Grilled chicken
- Buffalo and BBQ sauce
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