This is one of the first recipe I learned how to make, pretty much as soon as I could reach the oven. Like many recipes learned from parents, it tends to be full of estimations and

Ingredients

• 2 cups elbow macaroni
• 2 tbsp butter
• 2 tbsp flour
• 1 cup milk
• 4 oz. sharp cheddar cheese, grated
• salt
• pepper
• garlic
• basil
• oregano

Method

1. Bring a pot of water to boil and cook the pasta.
2. Melt the butter in a medium sauce pot. When the butter is melted, mix in the flour to make a roux. Keep stirring until the roux darkens a bit.
3. Add the milk and keep stirring until the roux has distributed evenly and the sauce starts to thicken.
4. Add all the cheese and the herbs and spices to taste, stir until well combined/melted, and let simmer on low heat until thick.
5. Pour the pasta into the sauce pot, mix it all together to coat the pasta well, and serve.

Cook's Notes

While I love the original recipe in all it's nostalgic splendor, this recipe is given a much more rounded flavor with a tablespoon of whole grain or Dijon mustard added to the sauce.