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You can use any kind of pasta you like.
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I use cavatappi.
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Ive used this recipe with elbow, farfalle and shells, but found that cavatappi works best.
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But you can use whatever you like!
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1.
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Preheat your oven to 350 degrees F.
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2.
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Cook your pasta according to the directions on the package.
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Once the water comes to a boil and you put the pasta in your water, you can start making your sauce.
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3.
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Melt the butter over low heat until melted.
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4.
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Raise the heat to medium-low and add in the flour, salt and pepper, stirring constantly until smooth and bubbly.
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5.
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Remove from heat and add the milk.
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Return to the stove and heat to boiling, stirring constantly until the sauce is thick and coats the back of a wooden spoon.
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This will take about 10-15 minutes.
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You are basically making a bechamel sauce.
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6.
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Add the nutmeg and Dijon mustard and stir.
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7.
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Grate half a block of cheese.
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I used extra sharp cheddar, then also bought a package of already-shredded cheese to help save some time.
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You can use any cheese you like though.
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Some Gruyere, bleu, Swiss, provolone, jalapeno cheddar ... all those would be super tasty.
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8.
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Once the sauce is thick and bubbly, add in your cheese and stir.
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The cheese sauce will now be very thick!
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9.
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Your pasta should be done before all this, so just make sure you drain itbut do not rinse!
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Return the pasta to your boiling pot.
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10.
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Pour the cheese sauce into the pot and stir well.
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11.
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Pour the macaroni and cheese into an ungreased 9 x 13 glass dish.
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12.
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Sprinkle some shredded cheese on the top.
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13.
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Pour half the package of Goldfish crackers into a food storage bag.
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Use your hand, a rolling pin or a pan to smash the crackers into crumbles.
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Sprinkle the mixture on top of your macaroni and cheese.
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14.
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Bake the macaroni and cheese for 20-25 minutes.
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Serve hot!
