I started making my roux a little different in my mac-n-cheese, just to give it a bit more flavor. It turned out GREAT and now it's my new fave! I've made this quite a few times this summer - it's perfect for a BBQ side dish. I also have thrown it in the oven with a bit more cheese on top, after doubling the recipe for a crowd. Yum!
1 lb elbow macaroni
2 Tbsp butter
2 Tbsp flour
1/2 tsp salt
pinch pepper
1/4 tsp onion powder
1/4 tsp ground mustard
1-1/2 cup milk
1 cup shredded cheddar (or colby jack is also great)
dash Worcestershire
dash hot sauce
Cook the macaroni in boiling water according to package directions. Meantime, melt the butter in a saucepan. Add the flour, salt, pepper, onion powder, and ground mustard (I combine them all in a little bowl ahead of time, then add at once). Stir with a whisk and let the flour taste cook out but don't burn. Whisk in the milk until combined - let cook until thickened. Turn off the heat and add the cheese. Once the cheese melts in add the Worcestershire and hot sauce, and add cheese sauce to the cooked & drained noodles.
