2 teaspoonsmustard powderI like Coleman's Mustard Powder best
8cupsColby/Jack blendgrated
2cupsextra sharp cheddargrated
2teaspoonssaltor more, to taste
Instructions
In a large electric skillet melt the butter and add the olive oil.
Add the flour and begin stirring. Be sure to use a spatula with a flat bottom so you can continually scrape the bottom of the skillet.
When the flour is totally mixed into the fats and has just started to toast (this is a light roux) add the milk a little at a time, stirring constantly.
Continue stirring as the sauce thickens - about ten - 15 minutes.
Turn the heat down to the lowest setting and add the cheese, a little at a time.
After all the cheese has been added (keep stirring) and is melted, turn off the heat entirely.
Add the pasta with a large slotted spoon and stir well. Serve immediately and enjoy!!
Video
Notes
Freeze ahead option:topping per casserole:1 cup panko bread crumbs1 cup grated extra sharp cheddarThis recipe will make two casserole dishes of mac & cheese to freeze. Or you can serve 1/2 of the recipe fresh, then freeze one pan. To freeze, spray a casserole dish with nonstick spray. Top with 1 cup panko and 1 cup extra sharp cheddar. Cover with foil. Freeze for up to three months. To bake, defrost casserole on counter for about four hours. Bake covered at 350° for 30 minutes. Take foil off and bake for ten additional minutes, or until your topping is toasted.