Classic Macaroni and Cheese
It is so easy and inexpensive to make this favorite dish from scratch.  You will learn how to make a béchamel
sauce or white sauce.
(Serves 4)

Ingredients:
1/2 pound elbow macaroni
2 cups béchamel sauce with cheese (recipe follows)
2 cups grated sharp Cheddar cheese
1/2 cup bread crumbs

Directions:

1. Preheat the oven to 375° F.

2. Butter a 1 1/2-quart casserole or baking dish.

3. Fill a large saucepan halfway with water and add 1-teaspoon salt.  Cover with a lid and leave to boil over
   high heat.

4. When the water is boiling, carefully add the macaroni and stir once.  Replace the lid halfway.  Cook until almost tender (al dente), about 15 – 20 minutes.

5. Drain and set aside.

6. Follow recipe for béchamel sauce and add cheese and mustard for cheese sauce.

7. Return the cooked macaroni to the saucepan, pour the cheese sauce over it, and mix gently.

8. Pour mixture into the casserole.  Sprinkle the grated cheese evenly over the top and spread the crumbs
   over the cheese. Bake, uncovered, until the top is golden and the sauce is bubbling, about 30 minutes

Béchamel sauce 

Ingredients:
3 tablespoons butter
3 tablespoons flour
2 cups milk
Salt
Freshly ground pepper

Directions:

1. Melt the butter in a heavy-bottomed saucepan.

2. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown — about 2 minutes.  Remove pan from the heat.

3. Add the milk slowly using a whisk to remove any lumps.

4. Return pan to the stove and bring it to a boil.  Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more until the sauce is thick and smooth.

5.  Remove from heat.

Cheese Sauce: Stir in 2 cups grated sharp Cheddar cheese and 1 teaspoon Dijon mustard.