Stove Top Mac & cheese

Ingredients

• 2 cups elbow macaroni noodles (about 1/2 a box)
• 2 Tbs unsalted butter
• 2 Tbs flour
• 1/2 cup heavy cream
• 1 cup milk
• 1/2 tsp mustard powder
• 1/4 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/2 tsp hot sauce
• 1 1/2 cups cheddar cheese, shredded (preferably freshly shredded)

Steps

1. Boil salted water in a large pot, add the macaroni, and bring back to a boil. Cook according to the package instructions and drain when done. While the pasta cooks, melt the butter over medium heat in a large pot. Stir in the flour with a silicone spatula and keep stirring for 1-2 minutes. Add the heavy cream/milk a splash at a time, stirring continuously; adding it too quickly will break the roux and make the sauce thin.
2. Bring the sauce to a boil, then lower to a simmer. Put in the seasonings and hot sauce, reduce the heat to low, and gradually sprinkle in the shredded cheese.
3. Keep stirring continuously until smooth and combined. Stir the drained macaroni into the sauce until combined, then serve.