Macaroni & Cheese, 1870

Macaroni & Cheese, 1870
Serves: 3-4
  • 16-oz. elbow macaroni or penne pasta
  • 2 cups milk
  • 4 T. flour
  • 4 T. butter
  • ⅔ cup heavy cream
  • 1 t. mustard powder
  • 1 t. salt
  • 1 t. pepper
  • cayenne, to taste
  • 8-oz. old cheddar, grated
  1. Set a large pot of water to boil and cook the pasta until al dente. Strain the water and return the macaroni to the pot.
  2. While the macaroni is cooking, mix the milk, flour, and butter in a medium saucepan. Stir until combined and butter has melted.
  3. To the sauce, add the cream, mustard, salt, pepper, cayenne, and cheese. Mix together and simmer for about 5 minutes or until thickened.
  4. Add finished sauce to macaroni and stir, cooking until evenly heated.