1. Cook the Pasta

• Bring a large pot of generously salted water to a rolling boil. This ensures the pasta cooks evenly and absorbs some seasoning.
• Add your pasta of choice and cook according to package directions, but aim for al dente. This means slightly firm to the bite – it will finish cooking in the cheese sauce.
• Drain the pasta thoroughly and set aside.

2. Start the Cheese Sauce

• Melt butter in a large saucepan over medium heat.
• Sprinkle in the flour and whisk constantly. Continue cooking until the mixture turns a light golden brown, about 2-3 minutes. This is your roux, the foundation of the sauce.

3. Build the Sauce

• Gradually whisk in the milk. It may seem thin at first, but don’t worry!
• Continue cooking and whisking until the sauce simmers and thickens. This takes a few minutes.
• Reduce heat to low and stir in your chosen cheese or mix of cheeses, a handful at a time. Season with salt and pepper to taste.

4. Combine and Conquer

• Gently fold the cooked pasta into the cheese sauce. Ensure every noodle is coated in cheesy goodness.

5. Ready to Bake!

• Transfer the mac & cheese to a greased baking dish. At this point, you’re ready to bake the mac & cheese according to your preferences for a golden top and bubbly edges. But if you’re craving that creamy, stovetop version, it’s ready to enjoy right away!