- cooking spray
- 1 pound macaroni
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk
- 1/2 tablespoon mustard, (yellow or dijon)
- 1 cup sharp cheddar cheese, shredded
- 1 cup parmesan, shredded
- 1 cup gouda, shredded
- 1 box cheddar squares
Preheat your oven to 350F. Spray your cast iron pan or casserole dish with cooking spray and set aside.
In a pot of salty boiling water, cook your macaroni according to the package until it is al dente.
In a large pot you will want to make the cheese sauce. Over medium heat, melt your butter and whisk in the flour. It should form a wet sand consistency – this is called a roux.
Add in your milk and mustard. Whisk until the lumps are gone. Cook for 2-4 minutes until it becomes thick. Stirring occasionally to prevent burning.
Take off the heat and stir in the cheeses. Stir until the cheeses are melted and fulling incorporated.
Add in your cooked macaroni and stir until evenly distributed.
Pour your thick macaroni and cheese mixture into your prepared pan or casserole. Spread around so that it's an even layer.
Now you want to add your cheddar squares. Maybe start with a cup or so, I don't think you will use the entire box, but I like my topping to be thick. You can hand crush the squares, use a food processor or in a plastic bag, bang them with a rolling pin. I use my hands because I like the rustic look with both large and small pieces.
Place in the oven at 350F for 25 minutes.