It’s an easy way to get extra vegetables into your diet. Options: Add 8-16 ounces of frozen vegetables while cooking the noodles.Allow the noodles and sauce to sit for 5-10 minutes before serving, the noodles will finish cooking in the hot sauce and absorb some of the sauce. Remove sauce from heat and stir in noodles.Cook until thickened and starting to bubble about 5-7 minutes. Add the milk and half and half (if using), and a dash of salt and pepper. Add remaining milk and mix so the slurry mixes in. Add about 3/4 cup of milk and mix into butter mixture - it will become a slurry pretty quickly. Cook on medium heat one minute until the flour browns just slightly. Melt butter in a medium pot or large saucepan over medium heat. Cook, stirring frequently, until macaroni is soft (slightly past al dente), 6 to 8. In a separate medium saucepan or skillet, melt the butter and add the flour. Stir in macaroni and reduce heat to medium-low. Remove pot from heat and stir in Cheddar cheese until just mixed in, then cover the pot and allow. Stir in butter and American cheese until melted. Cook, stirring frequently, until noodles are slightly more than al dente, about 8 minutes. Stir in mustard and slowly add cheese, stirring continually until melted. Bring water and milk to boil in medium saucepan over high heat. Bring water and milk to a boil in medium pot over high heat. Cook sauce over low heat until thickened.As you first add milk the sauce will stream and will be very thick (like mashed potatoes) but it will slowly get thinner and smoother as you add more milk and continue to whisk. Whisk constantly to make sure the sauce does not get lumpy. Add milk very slowly while whisking butter/flour mixture.Continue to stir and cook the butter and flour until it becomes fragrant, but does not brown. Melt butter in a large saucepan over medium heat, add flour to butter while continually stirring.
Cook pasta according to package directions until slightly hard (a little harder than al dente), drain and set aside.
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