How to Make Stovetop Mac and Cheese

• 12 oz (340 g) elbow macaroni
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 3 cups (720 ml) whole milk, warmed
• 1 tsp kosher salt
• 1/2 tsp mustard powder
• 1/4 tsp black pepper
• 3 cups (300 g) shredded sharp cheddar

1. Boil the macaroni in salted water until just tender, then drain and keep it aside.
2. Melt the butter in the same pot, whisk in the flour, and cook 1 minute without letting it brown.
3. Add the warm milk in a slow stream, whisking constantly, and cook 5 minutes until it thickens.
4. Stir in the salt, mustard powder, and pepper, then take the pot off the heat.
5. Add the cheese a handful at a time, stirring until each addition melts smoothly.
6. Fold the macaroni back in, let it sit 2 minutes to tighten, and serve right away.

• Shred cheese from a block — pre-shredded cheese is coated with starch and turns grainy.
• Off the heat is the rule for adding cheese; boiling it makes the sauce split.

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