Another comfort food…mmmm, mmmm… I usually add veggies and sometimes ham or chicken. Though this is also very good served with chicken strips. I think you can cut down on the butter.
1 (8-ounce) package dried elbow macaroni or favorite pasta (about 2 1/4 cups, uncooked)
1/4 cup (4 tablespoons) butter
1/4 cup all-purpose flour
2 cups milk
1 tablespoon whole-grain Dijon mustard
1/4 to 1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon hot sauce (I use Sriracha)
2 cups shredded sharp Cheddar cheese
1/2-1 cup of pureed veggies (carrots, sweet potato, cauliflower, etc.)
1. Preheat oven to 350°.
2. Cook macaroni according to package directions. Drain and set aside. Melt butter in a large heavy saucepan over low heat; add flour, stirring until smooth. Cook 3 to 5 minutes, stirring constantly. Turn heat to medium; gradually whisk in milk, and cook over medium heat, stirring or whisking constantly until thickened, about 10 minutes. Stir in pasta, mustard, and next 5 ingredients, stirring just until cheese begins to melt.
3. Pour pasta mixture into a lightly greased 13- x 9-inch baking dish.
4. Bake, uncovered, at 350° for 25 minutes or until bubbly and golden. Let stand 5 minutes before serving.