- 3 cups water
- 1 cup 10% or 18% cream
- 12 ounces elbow macaroni
- Salt
- 2 tablespoons all-purpose flour
- 1 teaspoon dry or Dijon mustard
- 1/4 teaspoon pepper
- 1 1/2 cups milk
- 2 cups shredded Canadian old or extra-old Cheddar cheese
- In a large pot, heat water and cream over medium heat until steaming. Stir in macaroni and 1/4 tsp (1 mL) salt. Cover, reduce heat to medium-low and simmer for about 8 min, stirring often, or until macaroni is almost tender.
- Whisk flour, mustard and pepper into milk; stir into pot. Increase heat to medium; cook, stirring, for 3 to 5 min or until sauce is thickened.
- Remove from heat; stir in cheese until melted.
- Season to taste with salt.