Homemade Creamy Mac and Cheese

Homemade mac and cheese starts with a classic Béchamel sauce. It’s creamy, comforting, and infinitely better than the blue box version.

1. Cook the macaroni in salted boiling water until just al dente (it will cook more in the sauce). Drain and set aside.
2. In the same pot, melt butter over medium heat. Whisk in the flour and cook for 1 minute to make a roux (it should smell nutty but not brown).
3. Gradually whisk in the milk, ensuring no lumps form. Simmer for 3-5 minutes until the white sauce thickens enough to coat the back of a spoon.
4. Remove from heat. Stir in the grated cheddar and gruyère cheeses until fully melted and smooth. Season with salt, pepper, and a pinch of mustard powder.
5. Stir the cooked macaroni into the cheese sauce. Serve immediately for the creamiest texture.