Classic Macaroni and Cheese With Variations | Oregonian Recipes

Ingredients

• 3 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 3 cups milk
• 1 tablespoon Dijon mustard
• 2 cups shredded extra-sharp cheddar cheese
• 2 cups shredded Gruyere or comte cheese
• Kosher salt and freshly ground black pepper
• 1 pound small pasta, such as shells or elbows, cooked according to package directions