Classic stovetop mac and cheese

• 340 g elbow macaroni
• 43 g unsalted butter
• 3 tbs all-purpose flour
• 480 ml whole milk
• 200 g sharp cheddar cheesefreshly grated
• 60 g cream cheesesoftened, cut into small pieces
• ½ tsp ground mustard powder
• ¼ tsp garlic powder
• 1 ½ tsp kosher salt
• ¼ tsp black pepperfreshly ground
• ¼ tsp cayenne pepper

1. 1

   Bring a large pot of well-salted water to a boil. Add the elbow macaroni and cook according to package directions until just al dente (usually 7-8 minutes). Reserve about 120ml of pasta water before draining, then drain and set aside.

   Tip: Don't overcook the pasta — it'll continue to soften in the sauce. Slightly underdone is better here.

2. 2

   While the pasta cooks, melt the butter in a saucepan over medium heat. Once foaming, add the flour and whisk constantly for about 1 minute until the mixture turns a pale golden color and smells slightly nutty. This is your roux.

   Tip: Cooking the flour properly removes the raw starchy taste. Don't rush this step — you want it to smell toasty, not raw.

3. 3

   Slowly pour in the milk a little at a time, whisking constantly after each addition to prevent lumps. Once all the milk is in, keep whisking over medium heat for 3-4 minutes until the sauce thickens enough to coat the back of a spoon.

   Tip: Adding the milk gradually is the key to a smooth sauce — if you dump it all in at once, you risk lumps.

4. 4

   Reduce heat to low. Add the mustard powder, garlic powder, cayenne, 1 tsp of the salt, and the black pepper, and stir to combine. Add the cream cheese pieces and whisk until fully melted and smooth, about 1 minute.

5. 5

   Remove the saucepan from heat and add the grated cheddar in two or three handfuls, stirring after each addition until fully melted and the sauce is glossy and smooth.

   Tip: Taking the pan off the heat before adding the cheddar prevents the cheese from breaking and turning grainy — residual heat is enough to melt it.

6. 6

   Add the drained macaroni to the cheese sauce and stir well to coat every noodle. If the sauce feels too thick, splash in a little of the reserved pasta water (a tablespoon or two at a time) and stir until you reach your desired consistency. Taste and adjust with the remaining 0.5 tsp salt if needed.

   Tip: The pasta water is starchy and helps loosen the sauce without thinning the flavor.

7. 7

   Serve immediately straight from the pan. Leftovers keep in an airtight container in the fridge for up to 3 days — reheat gently in a saucepan over low heat with a splash of milk to bring the sauce back to life.

• large pot (6-liter (6-quart))
• saucepan (2-liter (2-quart))
• colander
• box grater
• whisk

Per serving

Nutritional values are estimates only.