Cook macaroni according to directions, Drain and set aside.
In a large saucepan, melt butter, add onion, carrots and celery.
Cook over medium heat, stirring occasionally until vegetables are crisp tender (3-5 minutes).
Stir in flour, mustard and salt, Continue cooking until bubbly (about 1 minute).
Stir in milk and broth.
Continue cooking, stirring occasionally, until mixture comes to a full boil (8-12 minutes) Boil 1 minute.
Stir in macaroni and then cheese, continue stirring occasionally until cheese melts (1-2 minutes).
Ingredients:
1 cup uncooked macaroni ( I use elbow)
2 tablespoons butter
1/4 cup onions, coarsely chopped
2 carrots, coarsely chopped
2 stalks celery, coarsely chopped
1/4 cup all-purpose flour
1/2 teaspoon dry mustard
1/4 teaspoon salt
3 cups milk
1 cup chicken broth
2 cups shredded American cheese ( I use pepper jack also)
Steps/Methods:
Cook macaroni according to directions, Drain and set aside.
In a large saucepan, melt butter, add onion, carrots and celery.
Cook over medium heat, stirring occasionally until vegetables are crisp tender (3-5 minutes).
Stir in flour, mustard and salt, Continue cooking until bubbly (about 1 minute).
Stir in milk and broth.
Continue cooking, stirring occasionally, until mixture comes to a full boil (8-12 minutes) Boil 1 minute.
Stir in macaroni and then cheese, continue stirring occasionally until cheese melts (1-2 minutes).
