How to Make the Perfect Mac and Cheese
3/4 pound dry small pasta, I used elbow
1 stick unsalted butter
1/2 cup all purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
2 cups milk, I used skim
2 cups finely shredded mild cheddar cheese
Cook pasta according to package directions. I recommend cooking the pasta a minute less than the directions. Drain and set aside for a few minutes.
To prepare roux, melt butter into a medium saucepan over medium heat. Once melted whisk in flour, salt and pepper. Stir and cook for 3-4 minutes until color of roux gets slightly darker. Slowly whisk in milk, stirring continuously until thickened, about 2 minutes. Reduce heat to a simmer and stir in cheese until melted.
Transfer cooked pasta to large dutch oven or pot over low heat. Pour cheese sauce over top, stirring to combine. This is a thick and creamy sauce. To thin the sauce, add a few tablespoons of milk at a time until at desired consistency.
Makes 6 Servings