Macaroni and Cheese
500ml mason jar full of elbow pasta
4 tbsp unsalted butter
4 tbsp white flour
2 cup milk (at least 2% is recommended, but it will work okay with skim)
All the cheese (cheddar is a good base, but you can mix in p much anything)
Ground nutmeg
Salt & pepper
In a large pot, start water boiling.
In a medium pot, melt the butter over medium-low heat. Before it can brown, add the flour. Mix together into a paste. Slowly add the milk, mixing well. Stir continuously until the roux paste has mixed with the milk and the whole thing has thickened somewhat.
Once the water is boiling, add the pasta. (If you’d like to add cauliflower, add it straight to the pasta to boil together).
Grate cheese until you can’t stand grating cheese anymore. I never measure this, I just made a nice pile on the cutting board and add it to the milk mixture, then grate more if I want to (probably about 2ish cups?). Turn down the heat and stir the cheese in, letting it melt and thicken. If it’s too thin, add more cheese. If it’s too thick YOU’RE WRONG THERE IS NO TOO THICK. Season the sauce with nutmeg, pepper, and a little bit of salt.
Once the pasta is done, drain it and add it back to the same pot. Pour the cheese sauce over top. (If you’re worried about ratios you can separate out some of the pasta and add it in only if there’s enough sauce). Mix it up.
DONEZO!!