difficulty Moderate
equipment
  • pot
  • saucepan
  • measuring cup
author Anne Simpson
write-up Write Up
WEIGHT VOLUME QUANTITY INGREDIENT SCALING INSTRUCTIONS
1/2 lb   1/2 lb small sturdy pasta (such as macaroni (rotini or the like))  
  1. prepare pasta according to package directions.
  2 tbsp 2 tbsp butter  
  1. while it’s boiling, melt the butter in a saucepan over medium heat. sprinkle the flour over the butter, and stir and cook until it’s well blended. cook the butter and flour, still stirring, about a minute or so, to make sure the flour is thoroughly cooked and there’s no raw flour taste in the final product.
  2 tbsp 2 tbsp flour  
  3/4 cup 3/4 cup milk  
  1. combine the milk, cream and broth in a liquid measuring cup, and slowly pour into the flour mixture, stirring all the while to combine it thoroughly. continue stirring mixture until it is smooth and well blended. continue stirring until it’s bubbly, and then continue stirring and cooking for 4-5 more minutes (or up to about 15 minutes) until the sauce is slightly thickened.
  1/2 cup 1/2 cup heavy cream  
  3/4 cup 3/4 cup chicken broth  
  1 tbsp 1 tbsp honey mustard  
  1. stir in the black pepper and mustard. remove from heat and stir in the shredded cheese.
  2. keep stirring until the cheese is thoroughly melted, and you have a deliciously, creamy, golden sauce.
  3. add the noodles and stir them into the sauce until thoroughly coated.
  4. cover with the lid of the saucepan and allow it to sit for a few minutes while you prep the rest of your dinner.
    freshly ground black pepper  
  2 cup 2 cup shredded cheddar cheese