Gaelen’s  Whole Wheat Mac N Cheese

Serves 6-8

This is my 13 year old son’s Mac N Cheese recipe and he loves Mac N Cheese.  Actually, this should be called Fusilli and Cheese not macaroni. Gaelen prefers the whole wheat fusilli. It seems to catch the sauce better and not be as dense as whole wheat elbow macaroni. Any pasta will due so try out your favorite.

1 lb whole wheat fusilli

salt

5 tbsp unsalted butter

6 tbsp flour

1 ½ tsp dry mustard

5 cups milk

8 oz Monterey Jack cheese, shredded (2 cups)

8 oz sharp cheddar cheese, shredded (2 cups)

Bring 4 quarts water to a rolling boil in a Dutch oven or large pot over high heat. Add the pasta and 1 tbsp salt and stir. Cook until the pasta is tender. Drain in a colander and set aside.

Place the Dutch oven back on the stove and heat the butter over medium-high heat until foaming. Add the flour and mustard, and whisk well to combine. Continue whisking until the mixture becomes fragrant and deepens in color, about 1 minute. Whisking constantly, gradually add the milk; bring the mixture to a boil, whisking constantly (the mixture must reach a full boil to thicken), then reduce the heat to medium and simmer, whisking occasionally, until thickened to the consistency of heavy cream, about 5 minutes. Off the heat, whisk in the cheeses and 1 tsp salt until the cheeses are fully melted. Add the pasta and cook over medium-low heat, stirring constantly, until the mixture is steaming and heated through. Serve.