Full Recipe Here 👉 [ Ссылка ]

INGREDIENTS
1 pound (454 g) small elbow macaroni , uncooked
3 cups (720 ml) water (approximately)
2 cups (480 ml) low-fat Milk , or more if needed
**if more milk is needed , additional 1/4 cup milk at a time for final cooking. **Macaroni pasta varies so much! have additional milk on hand, or be ready to increase the heat if your macaroni doesn't absorb fast enough.
1 tablespoon (15 ml) Butter , for flavor
1/2 teaspoon (2.5 ml) Mustard powder
1 teaspoon (5 ml) Salt , plus additional for final season later
generous dash of Nutmeg
8 ounces (227 g) Grated Cheddar Cheese , any one or combination of (jack, cheddar, swiss, mozzarella, gouda, parmesan*, asiago*, pecorino*) *Hard cheeses are best combined with a secondary, softer, better melting cheese. Cheese varies in flavor and salt level too! The more cheddar cheese you use, the creamier the mac and cheese will be
additional toppings:(optional)
bacon bits
bread crumbs
chopped parsley
diced tomatoes
black pepper to taste (optional)

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