Macaroni coated in a creamy Cheddar sauce, thick enough to cling to every curve without turning pasty. Butter and milk build the body, mustard sharpens the cheese, and everything finishes right in the pot: hot, familiar, and dangerously easy to go back for.
Bring the water to a boil in a large pot and grate the Cheddar cheese while it heats. Once boiling, add three-quarters of the salt and the macaroni. Cook for 1 minute less than the package directions, usually 7 to 9 minutes, until firm to the bite with no hard center. Drain thoroughly and do not rinse.
While the pasta cooks, melt the butter in a medium pot over medium-low heat. Add the flour
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Turn off the heat under the sauce. Stir in the mustard, black pepper, and remaining salt, then add the Cheddar in three batches, stirring until each one melts before adding the next. Do not bring the sauce back to a boil: it should stay glossy, creamy, and completely smooth. Add the drained macaroni and stir for 1 minute, until thoroughly coated. And that is it! Serve immediately while the sauce still flows between the macaroni and the Cheddar is doing exactly what it came here to do. 🧀
