Macaroni and Cheese

Serves 5 adults as a large main dish with leftovers. I serve with fresh steamed broccoli or steamed broccoli/cauliflower 1 lb elbow macaroni, cooked al dente as directed on pkg (add salt to water before boiling) Drain and pour into 13 x 9 pan or 2 smaller casserole dishes (no need to grease) Cheese Sauce: 4 Tbsp butter 4 slightly heaping Tbsp flour Whisk and cook until thickened. Slowly add and whisk in and stir almost constantly: 4 cups 1% milk 1 tsp ground mustard ½ tsp garlic powder ¾ tsp salt 1/8 tsp pepper When thickened, stir in: 16 ounces (4 cups) Seriously Sharp White Cheddar Cheese – Cabot Brand. Any extra sharp cheddar will work. Sometimes I use up whatever I have but always use part seriously sharp. Stir until melted and combined. Pour over elbow macaroni in 13 x 9 pan and stir to distribute evenly. Top with: Several handfuls crushed potato chips to taste. I save the bottom of potato chip bags and use them up in this recipe. Bake at 375 for about 25-30 minutes until hot and bubbly.