Mac & Cheese

This recipe was submitted by Travis Selena Brusseau

Macaroni and Cheese

It varies with seasonings and I don't do measurements but my trick is:

Rapidly whisk flour into milk over medium heat, salt and pepper to taste and add a squirt of mustard- maybe a table spoon. I throw in some garlic powder- because I love garlic, lol. Keep whisking it so it doesn't curdle, throw some butter in and cheese. I usually do cheddar but sometimes I mix in a little mozzarella. Just keep whisking and stirring the whole time. If it gets a little thick, put more milk in. The trick is to keep stirring and don't let the flour clump up. The mustard is a must because it cuts through the flour taste and really gives the mac and cheese color as well as the added bite. If you only add "enough" you won't get a mustard taste to it, just a stronger cheese flavor!