Ingredients
7 tablespoons butter
6 tablespoons flour
3 cups skim milk
1 12 teaspoons salt
1 teaspoon dry mustard
12 teaspoon garlic powder
14 teaspoon pepper
1 12 cups swiss cheese, shredded
12 ounces elbow macaroni, uncooked
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Powdered cream for shelf-stable cooking — sauces, baking, camping
Ground habanero — extreme fruity heat, hot sauces, salsas
Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Visible mustard seeds — sausage, vinaigrettes, cheese boards
Ground smoked jalapeño — rubs, aioli, mac and cheese, sauces
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cook macaroni about 5 minutes and drain. meanwhile, melt butter over medium heat in large saucepan. whisk in flour and cook 1 minute. gradually whisk in milk and add salt, mustard, garlic powder, and pepper. cook, stirring constantly, until thicked and just beginning to boil. reduce heat and simmer 5 minutes. remove from heat. add cheeses and stir until melted. stir in macaroni and transfer to greased 2 1/2 quart casserole dish. bake at 350 degrees for 25 minutes. let stand 5 minutes before serving.