Stovetop mac and cheese

Let’s cook

1. 01

   Cook 12.7 oz (360 g) pasta in a pot of boiling water over medium heat for 10 minutes, or as directed on the package; drain. Prepare the rest of the dish while it cooks.

2. 02

   Melt 0.88 oz (25 g) butter in a saucepan over medium-low heat; whisk in 0.88 oz (25 g) flour and cook for 1 minute without browning.

3. 03

   Gradually whisk in 2.54 cups (600 ml) milk; simmer over low heat for 5 minutes, stirring until the sauce coats a spoon.

4. 04

   Grate 4.94 oz (140 g) cheddar; remove the sauce from the heat and stir in the cheese, 2 tsp (10 g) mustard, ½ tsp (3 g) salt and ½ tsp (1 g) black pepper, then fold in the drained pasta.