Mac & Cheese

• 1lb Cavatappi pasta
• 2T butter
• 2T flour
• 1t salt
• 1/2 – 1t ground mustard
• 1/2 – 1t garlic powder
• 3c water
• 4c milk
• 1lb shredded cheddar
• 1/2c Parmesan

Melt butter in a pot, add flour – cook for ~1-2m (making a roux)

Add 1c water and the spices, stir to mix well.

Add the rest of the water, the milk, and the pasta

Cook at low simmer until the pasta is the right texture (~10-15m)

  (Don’t boil it, but if it does, add a splash more milk to replace what boiled off)

Remove from heat, add the cheeses, stir well to melt them

Let sit for about 1-2m, stir again, and serve

When reheating, add a splash of milk.