Mac and Cheese

Following that order addresses the two main texture problems in the recipe: lumps from the flour and separation from overheated cheddar. For 4 servings, use 250 g elbow macaroni, 200 g cheddar cheese, and 2 cups milk. Boil the macaroni in salted water for 1 minute less than the time printed on the package. The pasta will spend another 1 to 2 minutes in the sauce, so it should not become fully soft in the water. Before draining, save 2 to 3 tablespoons of the pasta water in a separate cup. Melt 30 g butter in a pot over low heat and add 2 tablespoons flour. Whisk for 1 to 2 minutes, until the mixture looks foamy and loses its raw flour smell, but stop before it turns brown. Pour in the 2 cups milk in three additions. Whisk each addition completely smooth before adding the next one. After all the milk is incorporated, cook over medium heat for 3 to 5 minutes while stirring. The base is ready when it has thickened enough to leave a light coating on the whisk. Reduce the heat to very low before adding the cheddar. Stir in the 200 g cheese a little at a time, then season with 1 teaspoon salt and 0.5 teaspoon black pepper. Avoid bringing the cheese sauce to a hard boil because high heat can split it and produce a grainy, oily texture. Add the drained macaroni and stir over low heat for 1 to 2 minutes so the noodles finish cooking inside the sauce. If the coating becomes too thick and heavy, loosen it with the reserved pasta water one spoonful at a time. Serve as soon as the macaroni looks glossy and still tastes al dente. For the optional baked finish, move it to a baking dish and heat it only until the top turns golden while the inside remains creamy.