Mac and Cheese

Ingredients

• 400 gelbow pasta
• 400 gcheddar cheese — grated
• 500 mlwhole milk
• 50 gbutter
• 3 tbspflour
• 1 tspfine sea salt

Method

1. Start by grating 400 g of cheddar cheese and setting it aside. Measure out 500 ml of whole milk and set it next to the cheese. This will ensure everything is ready when you need it, allowing for a smooth cooking process.
2. Bring a large pot of water to a boil and add 1 tsp of fine sea salt. Once boiling, add 400 g of elbow pasta and cook until al dente, which means the pasta should be firm to the bite but not hard. Drain the pasta and set it aside, reserving a bit of the pasta water in case you need to adjust the sauce consistency later.
3. In a medium saucepan over medium heat, melt 50 g of butter. Once melted, sprinkle in 3 tbsp of flour, stirring constantly with a whisk to form a smooth paste. Cook this roux for about 2 minutes until it turns a light golden color, which ensures the flour is cooked and will not taste raw.
4. Gradually pour in the 500 ml of whole milk while continuing to whisk. This will prevent lumps from forming. Keep stirring until the mixture thickens and begins to bubble gently, indicating that the sauce has reached the right consistency.
5. Reduce the heat to low and add the grated cheddar cheese in small handfuls, stirring each addition until fully melted before adding the next. The cheese sauce should be smooth and creamy, with no visible cheese shreds remaining.
6. Add the cooked pasta to the cheese sauce, stirring to coat each piece thoroughly. If the sauce seems too thick, add a bit of the reserved pasta water, a tablespoon at a time, until the desired consistency is reached.
7. Taste the mac and cheese and adjust the seasoning with more salt if needed. The dish should have a rich, cheesy flavor with a hint of saltiness. Serve immediately, ensuring the pasta is well-coated with the creamy sauce.