- 1 cup macaroni elbows
- 2 tablespoons butter
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon whole wheat pastry flour
- 1/4 teaspoon dry mustard powder
- Pinch of nutmeg
- 3/4 cup milk
- 3/4 to 1 cup grated cheddar cheese
- 1 cup frozen peas
In a pot of boiling water, cook pasta for 8 to 10 minutes. Drain and set aside.
In another pan, melt butter over medium heat. Add salt, pepper, flour, mustard and nutmeg. Stir constantly until all ingredients are mixed well and form a thick paste.
Add milk and continue stirring until it comes to a boil. Turn heat down to low and add cheese and cooked pasta. Stir until pasta is evenly mixed with cheese sauce. Add frozen peas and cover pot. Turn off heat and let it sit for about 5 minutes. Remove lid and stir pasta and peas. Peas should be a bright green color.