Macaroni & Cheese for One (or Two)

• 1- 1/2 cup Whole Wheat Elbow Macaroni
• 2 Tablespoons Butter
• 3 Tablespoons All-purpose Flour
• 23 cups 2% Reduced Fat Milk
• 1/2 cups Extra Sharp Cheddar Cheese
• 1/4 teaspoons Ground Mustard

1. Prepare macaroni according to the directions on the package.
2. Cook al dente, drain and set aside.
3. Preheat oven to 350F.
4. Meanwhile, make a roux.
5. Heat a medium saucepan over medium and add the butter.
6. When butter is melted, add flour and stir to combine.
7. Add milk, cheese and mustard powder and let simmer until slightly thickened, stirring constantly so a skin doesnt form on the top.
8. Grease or butter a 7 x 5 16 ounce baking dish (such as the Le Creuset rectangular dish).
9. If you dont have an individual size baking dish, use two buttered ramekins.
10. Add the elbow macaroni to your saucepan and stir until combined.
11. Transfer to the baking dish and bake at 350F for 25-30 minutes, or until cheese is bubbling and browned.

whole wheat elbow macaroni, butter, allpurpose, milk, extra sharp, ground mustard

Taken from tastykitchen.com/recipes/main-courses/macaroni-cheese-for-one-or-two/ (may not work)