Making this from scratch isn't as difficult as you would think, and the results are sooooo good. Be sure that you use sharp cheddar cheese. Milder cheeses will lose their flavor and the dish will be very bland. I encourage you to try different blends of cheeses, though. Swiss or smoked gouda combined with the sharp cheddar could create a more grown-up version of this classic. Buying a block of cheese and shredding it yourself gives little hands a way to help. It's also less expensive.
1 16 ounce package elbow macaroni
3 cups milk
6 Tbsp. butter (no substitutes)
6 Tbsp. flour
1½ tsp. dry mustard
¼ tsp. pepper
1 tsp. salt
8 oz. sharp cheddar cheese, shredded
In a large stock pot, boil 6 quarts of water. Prepare macaroni according to package directions, cooking for the minimum suggested time. Drain macaroni and set aside. Melt butter over medium in a 2-quart sauce pan. Add flour, dry mustard, salt and pepper to melted butter and stir until smooth. Pour milk into sauce pan and increase to medium-high heat. Stir constantly until sauce boils for one minute; remove from heat.
Reserve one cup of shredded cheese. Add the remaining cheese a little at a time, stirring until melted. Pour sauce over macaroni and stir until combined. Transfer macaroni and cheese sauce to a buttered casserole dish and top with reserved shredded cheese. Bake uncovered at 400 degrees for 20 minutes.
