I have the fondest memories of my mom making me this mac when I was younger and although I can't condone it as a health food, it really hits the spot when you just need some carbs and cheese. It's full of flavor and has a grown up twist with spicy mustard, Old Bay, and Serrano peppers. The spicy mustard is from Mendocino and is the stuff of legends. It can be found here: mendojams.com
2 Cups Pasta
2 Cups Whole Milk
2 Cups Sharp Cheddar Cheese
2 Tbsp Butter
2 Tbsp Flour
1 Tbsp Old Bay Seasoning
1 Tbsp Mustard (spicy optional)
Serrano Pepper thinly sliced
(Optional- Bacon, Ham, Broccoli, etc)
Cook Macaroni in boiling, salted water until tender but firm.
Melt butter in a small deep saucepan. Add flour to the butter and whisk over medium heat for 2 minutes. Gradually whisk in the milk and bring it to a boil whisking constantly. Whisk for two more minutes to thicken the rue.
Remove from heat, add the cheese & stir until completely melted.
Preheat the Broiler.
Mix Macaroni into the sauce and season to taste with Old Bay, Mustard, Salt & Pepper.
Spoon into a 9 inch pie plate, baking pan, or mini cast iron skillet.
Sprinkle top with breadcrumbs and peppers.
Bake until crumbs brown (around 2 minutes).
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