Basic Cheese Sauce
1/4 cup butter
1/4 cup flour
2 cups milk
generous amount of fresh ground pepper
1 generous teaspoon dijon mustard
pinch of paprika
2 cups cheddar cheese shredded
Melt butter in a heavy bottomed saucepan over medium low heat. Once butter is melted and has stopped bubbling whisk in 1/4 cup flour until a smooth paste (roux) forms. Cook, stirring constantly for 2-3 minutes to cook out the raw flour taste. Stir in the pepper, mustard and paprika. Gradually whisk in the milk, stirring constantly. Keep stirring until mixture thickens and is bubbly. Stir in the shredded cheese, again stirring constantly until cheese is completely melted and sauce is smooth.
Makes 6-8 servings.
For stove top Mac and Cheese stir in 8 ounces of pasta that has been cooked to aldente'.
BONUS RECIPE FOR BAKED MAC AND CHEESE:
pour the mac and cheese into a greased baking dish and top with 1/2 cup bread crumbs that have been tossed in 2 Tablespoons melted butter. Bake at 350*F for 20-25 minutes or until bread crumbs have toasted to a deep golden brown and cheese is bubbly.
LOBSTER MAC AND CHEESE: Stir in 1 cup chopped Lobster meat, before pouring into prepared baking dish.