Step 1: Cook the Macaroni

1. 1. Boil Water: Bring a large pot of salted water to a rolling boil. Use about 1 tablespoon of salt per gallon of water. Salting the water seasons the pasta from the inside out.

1. 1. Cook Macaroni: Add the elbow macaroni to the boiling water and cook according to package directions, usually about 7-9 minutes, or until al dente. “Al dente” means “to the tooth” in Italian – the pasta should be cooked through but still have a slight bite, not mushy. It will continue to cook slightly in the cheese sauce.

1. 1. Drain Macaroni: Once cooked, drain the macaroni in a colander. Do not rinse the macaroni. Rinsing removes the starch, which helps the cheese sauce adhere to the pasta. Set aside.

Step 2: Make the Cheese Sauce

1. 1. Melt Butter: In a large saucepan or Dutch oven over medium heat, melt the butter completely.

1. 1. Add Flour and Make Roux: Once the butter is melted, add the flour. Cook, whisking constantly, for 1-2 minutes. This mixture is called a roux. Cooking the roux removes the raw flour taste and helps to thicken the sauce. It should be smooth and pale golden in color.

1. 1. Gradually Whisk in Milk: Gradually whisk in the milk, about 1/2 cup at a time, ensuring each addition is fully incorporated before adding more. Whisk constantly to prevent lumps from forming.

1. 1. Simmer and Thicken: Continue whisking and bring the mixture to a simmer over medium heat. Reduce the heat to low and simmer gently, stirring occasionally, for about 5-7 minutes, or until the sauce has thickened slightly and is smooth and creamy. It should be thick enough to coat the back of a spoon.

1. 1. Remove from Heat and Add Cheese: Remove the saucepan from the heat. Gradually add the shredded cheese, one handful at a time, stirring constantly until each addition is melted and smooth before adding more. Continue until all the cheese is melted and the sauce is creamy and cheesy.

1. 1. Season the Cheese Sauce: Stir in the salt, black pepper, nutmeg (if using), and mustard powder (if using). Taste and adjust seasonings as needed. You may want to add a little more salt or pepper to taste.

Step 3: Add Macaroni and Peas

1. 1. Combine Pasta and Sauce: Add the drained macaroni to the cheese sauce. Stir gently to coat the macaroni evenly with the sauce.

1. 1. Add Peas: Add the frozen peas to the mac and cheese. Stir gently to distribute them throughout the dish. The heat from the mac and cheese will cook the frozen peas quickly. If using fresh peas, you may want to blanch them briefly in boiling water for 1-2 minutes before adding them to the mac and cheese.

1. 1. Heat Through: Return the saucepan to low heat and cook for another 2-3 minutes, or until the peas are heated through and the mac and cheese is heated through and bubbly. Be careful not to overcook, as the cheese sauce can become grainy if overheated.

Step 4: Serve and Enjoy!

1. 1. Serve Hot: Serve Mac and Peas hot, garnished with extra black pepper or a sprinkle of fresh parsley, if desired.

1. 1. Optional Baking (for a baked Mac and Peas): For a baked version, preheat oven to 375°F (190°C). Pour the Mac and Peas into a greased baking dish. Top with extra shredded cheese or breadcrumbs (optional). Bake for 20-25 minutes, or until golden brown and bubbly.