Mac and Cheese (USA)

Preparation

1. 1

   Bring a large pot of salted water to a boil and cook the pasta al dente according to the package instructions, then drain, keeping a cup of the cooking water aside.

2. 2

   Meanwhile, melt the butter in a saucepan over low heat, add the flour and whisk for 1 minute without letting it colour — this pale roux will thicken the sauce without leaving a floury taste.

3. 3

   Pour in the milk little by little, whisking constantly to avoid lumps, then let it thicken over low heat for 4-5 minutes until it coats the back of a spoon.

4. 4

   Remove from the heat and add the grated cheese in 3-4 additions, mixing well between each until fully melted — off the heat, the cheese melts smoothly without turning grainy.

5. 5

   Mix the drained pasta with the sauce, adding a little of the reserved cooking water if it's too thick, and serve immediately, nice and creamy, before the sauce sets as it cools.