INGREDIENTS
°8 oz macaroni (“elbows”) or 2 cups (500 mL) small shell-shaped pasta
°2 cups (500 mL) shredded Sharp or Extra Old Canadian Cheddar cheese
°1 1/2 cups (375 ml) Canadian milk
°2 tbsp. 2 tbsp (30 ml) all-purpose flour
°1/2 tsp. 1/2 tsp (2 mL) dry or Dijon mustard
°1/4 tsp. (1 ml) pepper
°Pinch of ground nutmeg
°Hot pepper sauce (optional)
°Additional sharp or extra-sharp Canadian cheddar (optional)
*PREPARATION
In a large pot of salted boiling water, cook pasta according to package directions, until tender but firm (al dente).
Meanwhile, in a blender or food processor (or in a large container using an immersion blender), combine Canadian cheese, Canadian milk, flour, mustard, pepper and nutmeg. Mix until homogeneous and fairly smooth.
When the pasta is cooked, drain it well, then return it to the pan. Add cheese mixture. Cook over medium heat, stirring constantly, for about 5 minutes, or until the sauce is creamy, smooth and thickened. Season to taste with hot pepper sauce, if desired. Garnish with additional Cheddar if desired. Serve immediately.
Enjoy !