Step 1: Pasta Preparation

The foundation of excellent macaroni and cheese begins with perfectly cooked pasta. Here’s how to achieve the ideal texture:

1. Fill a large pot with water (approximately 4 quarts)
2. Add 1 tablespoon of salt to the water
3. Bring water to a rolling boil over high heat
4. Add 16 oz elbow macaroni
5. Cook for 8-10 minutes, stirring occasionally
6. Test pasta at 8 minutes for al dente texture
7. Drain pasta but do not rinse
8. Set aside while preparing the sauce

Pro Tip: Cooking pasta al dente is crucial as it will continue to cook slightly in the hot cheese sauce. Al dente pasta helps maintain the perfect texture in your final dish.

Step 2: Creating the Perfect Cheese Sauce

The heart of any great mac and cheese lies in its sauce. The key is creating a smooth, creamy roux-based sauce:

Making the Roux

1. Melt 4 tablespoons butter in a large saucepan over medium heat
2. Once butter is completely melted, add 1/4 cup flour
3. Whisk continuously for 60 seconds to cook out the raw flour taste
4. The roux should be light golden in color and smell slightly nutty

Creating the Béchamel

1. Gradually add warm milk while whisking constantly
2. Continue whisking to prevent lumps from forming
3. Cook for 5-7 minutes until sauce thickens
4. Test thickness by coating the back of a spoon
5. Run your finger through the coating – if the line holds, it’s ready

Adding the Cheese

1. Remove pan from heat
2. Add cheeses gradually, one cup at a time
3. Stir between additions until completely melted
4. Add seasonings:
   • Salt
   • Black pepper
   • Garlic powder
5. Stir until sauce is completely smooth