INGREDIENTS
Serves 2
- 2 cups of dry macroni or small shell pasta
- 1 1/2 cup of milk (2% or homo milk)
- 2 table spoon of flour
- 1 1/2 - 2 cups of shredded cheddar cheese (I used marble cheese and it's just as good)
- 1/2 teaspoon of dry mustard (can be omitted)
INSTRUCTIONS
- In a pot of boiling water, add a pinch of salt, add the pasta and cook until done (tender but still firm, not mushy)- Pour cooked pasta into a colander to drain
- Pour milk into pot and add the flour, whisk until well blended, no clump left
- Cook on medium heat, stir constantly (while stirring, it's good to break up any lump that formed, to ensure for smooth sauce. I stirred with a small whisk and it helps with the smooth consistency)
- When sauce is creamy, add the shredded cheese and stir
- When the cheese is melted, taste and season with a bit of salt or pepper
- Add the drained pasta back into the pot
- Stir pasta and sauce until they are mixed well
- Serve immediately
You can top pasta with more shredded cheese if you like ! Enjoy
