7 Ingredient White Cheddar Mac and Cheese

In a sauce pan, cook the elbow macaroni according to the package directions and set aside.

At the same time, in a large sauce pan over low heat, melt the butter. Whisk in the flour, dry mustard, and black pepper. 

Gradually whisk in the milk and cook until the mixture is smooth and bubbly, stirring very often.

Remove the sauce from the heat and gradually add white cheddar cheese and whisk until the cheese is melted and smooth.

Using a colander, drain the macaroni well and add it to the cheese sauce, mix until everything is coated.

Pour the mac and cheese into a cast iron skillet sprayed with non-stick spray. Top with the remaining shredded white cheddar cheese.

Bake until the cheese is lightly golden brown and bubbly.

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