Mac and Cheese
This mac and cheese is perfect for those who prefer a thinner sauce over goopy, cheesy mac and cheese.
Servings: 8 people
Ingredients
- 1 lb pasta (shells, elbows, or another small shape)
- 4 tablespoons butter
- 4 tablespoons (1/4 cup) all-purpose flour
- 2 1/2 cups whole milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon mustard powder
- 12 oz (3 cups) grated sharp cheddar*
- kosher salt, to taste
- freshly ground black pepper, to taste
- reserved pasta water*
Instructions
- In a large pot of salted water, cook the pasta according to package instructions. Drain but keep the pasta water.
- In another large pot, melt the butter on medium heat. Sprinkle the flour over the butter, and whisk until combined. Keep whisking for another minute, until the mixture starts to smell slightly nutty.
- Add 1/2 cup milk and whisk vigorously until combined. Add another 1/2 cup milk and whisk again until fully combined. Add the rest of the milk and whisk once more.
- Bring to a boil then simmer for 5 minutes or until the milk mixture thickly coats the back of a wooden spoon. Remove from heat and let sit for 5 minutes. Add the garlic and mustard powder. Add the cheese and stir until melted.
- Add the pasta, salt, pepper, and 1/2 cup of pasta water. Mix, and add more pasta water if you want a thinner sauce.
Notes
Cheese: You can use any combination of melting cheese. I also like gruyere and gouda.
Pasta Water: Cook the pasta in as little water as needed. This makes the starch from the pasta more concentrated and will help hold the sauce together.