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1
In a small bowl, combine flour, salt, ground mustard, paprika, and black pepper.
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2
Mix well with a fork and set aside.
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3
Measure out milk and grate the cheese and set aside.
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4
Add butter to a large skillet or frying pan and heat over medium-low.
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5
While the butter melts, begin heating a large pot of water to a boil for the pasta.
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6
Once butter has melted, add the flour mixture to the butter.
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7
Use a roux whisk or a large fork to mix, whisking constantly.
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8
The mixture will begin to smooth out.
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9
Once it has cooked for about 3 minutes, slowly add the milk, whisking the entire time.
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10
At some point, the water in the other pot will come to a boil.
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11
Add the pasta and cook to al dente.
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12
Once all of the milk has been added to the roux, increase the heat slightly to just below medium.
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13
Whisking constantly, the mixture will begin to thicken to a consistency closer to cream than to milk.
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14
It should never come to a boil.
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15
When the pasta is cooked to al dente, drain into a colander but do not rinse.
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16
The starch from the cooking water will help the cheese sauce to stick to the noodles.
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17
Return noodles to the pot and cover until the cheese sauce is ready.
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18
Turn off the heat under the sauce mixture and add the cheese.
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19
Whisk for another minute or two until cheese has melted completely and the sauce is smooth.
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20
Pour over the drained noodles and mix well.
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21
Recipe adapted from Amandas Cookin.
