Here’s my quick take on a traditional mac-n-cheese. For this one I don’t add nutmeg and other little touches I do at home. This recipe scales up or down. Don’t use pre-shredded cheese, just don’t. Read the back of the package and then pick up a block of cheese and do the same.
- 3 lbs elbow macaroni
- 1 stick of unsalted butter
- 1 gallon whole milk
- ½ cup all-purpose flour
- 1 tablespoon dried yellow mustard
- 1 teaspoon white pepper
- Hot sauce to taste
- Salt to taste
- 2lb block of sharp white cheddar, shredded
Start by boiling your pasta in salt water. You want the water to taste about like ocean water.
While the pasta cooks, melt the butter over medium heat. Once it is fully melted whisk in the flour and stir to make a light roux. Slowly, very slowly whisk in the milk. Once you have the roux well blended in the milk add the rest of the milk. Careful here not to scorch the sauce. Kick the heat up to med-high and keep stirring. You want the mixture to just break a boil. As soon as it does this it will start to thicken. Drop the heat to low and slowly whisk in the cheese, mustard and pepper. Start tasting and adjust the seasoning. You can add hot sauce, salt. Remember it is going to be used on salty pasta.
Drain pasta. Stir pasta into the cheese sauce.