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Noodles and Company-Style Wisconsin Mac and Cheese
Melissa Hart

Noodles and Company-Style Wisconsin Mac and Cheese

The cheese sauce sits under the noodles instead of swallowing them, so every scoop gets mixed at the table. Gentle heat keeps the cheddar smooth. If the sauce bubbles after the cheese goes in, pull it off the burner immediately.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 12 oz elbow macaroni
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 1/2 cups whole milk
  • 8 oz mild cheddar freshly shredded
  • 4 oz Monterey Jack freshly shredded
  • 1 tsp kosher salt
  • 1/2 tsp dry mustard

Method
 

  1. Boil the macaroni in salted water until just tender, reserve 1/2 cup pasta water, and drain.
  2. Melt the butter in a saucepan, whisk in the flour, and cook for 1 minute until smooth.
  3. Whisk in the milk gradually and simmer for 4 minutes until it coats a spoon.
  4. Take the pan off the heat and stir in the cheddar, Monterey Jack, salt and mustard until smooth, adding reserved water if needed.
  5. Spoon the sauce into shallow bowls and mound the hot macaroni on top so each diner can stir it together.