Mac and Cheese

There is no need to introduce this recipe.  It's delicious.  You will never buy mac and cheese out of a box ever again.  Enjoy!

Mac and Cheese

2 T butter
1/4 cup flour
1 1/2 cups milk
1 1/2 cups chicken broth
1 T Dijon mustard
3/4 pound (about 4 cups) grated sharp cheddar cheese
1 pound macaroni elbows
salt and pepper to taste

Combine milk and chicken broth in a large microwavable liquid measuring cup and heat for about 3 minutes, OR in a saucepan over medium heat and heat thoroughly.  Make sure the liquid is hot, but not scalding.  Meanwhile, over medium high heat melt butter, and add flour to pan.  Stir until the butter and flour has made a smooth mixture, and the flour taste has cooked out.  Turn off the heat, and slowly whisk in the hot milk and chicken broth a little at time, making sure that after each liquid addition the flour-butter-liquid mixture is smooth and evenly combined.  Keep whisking in the liquid until the mixture is thick and smooth.  Return the pan to heat until the mixture reaches a gentle boil.  Reduce heat and add the mustard, then slowly add the grated cheese, whisking until cheese is melted.  Cover sauce, and keep warm.  Bring 3 quarts of salted water to a boil.  Add macaroni and cook until the macaroni is al dente, about 2-3 minutes LESS than what the suggested boil should be.  Drain pasta, then stir pasta into cheese sauce.  Either serve now, nice and warm.  OR, put it into a greased 9x13 pan, let cool, and keep in refrigerator.  Reheat in 350 degrees until hot.

I portion the mac and cheese into to-go boxes, and freeze them for my kids lunches.