Monday’s Menu: Elbow-free Mac-n-cheese

I’m always turning to my friend Christina for dinner ideas. You should see the size of her recipe binder! Amazingly, she can recite many of those recipes from memory. Not only is she a talented cook but she also runs a blog called Health-e. Follow Christina for the latest health news and tips. You can also follow @health_e on Twitter. Now if she only had the time to start a cooking blog!

Christina is our Monday’s Menu guest this week and is sharing her recipe on a classic dish with a twist. – Tee

Ingredients:

• 2 tablespoons butter
• 2 tablespoons flour
• 1 1/2 cups milk
• 1 cup freshly grated extra-sharp cheddar cheese
• 1/2 teaspoon salt
• 1/2 teaspoon fresh-ground black pepper
• 1 tablespoon Dijon mustard
• 1 pound penne pasta

Instructions:

Melt butter in saucepan over low heat. Stir in flour and let bubble up 1 1/2 minutes. Add milk VERY slowly, stirring in a bit at a time. When all milk is added, stir in cheese and spices. Stir until cheese is melted and keep over low heat, stirring frequently.

Meanwhile, bring four quarts water to boil in large pot. Stir in pasta and 1 tablespoon salt. Boil until just cooked. Drain carefully and stir into sauce. Stir over low heat until sauce coats pasta nicely.