Ingredients:

  • 8 oz (225 g) Dried Elbow Macaroni (or Ditali/Campanelle)
  • 3 Tbsp (45 g) Unsalted butter
  • 3 Tbsp (45 g) All-Purpose (Plain) Flour
  • 3 cups (710 ml) Whole Milk (Full Fat)
  • 10 oz (280 g) Sharp/Mature Cheddar, freshly grated
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Boil the Water: Fill a large stockpot with water, add a generous pinch of salt, and bring to a rolling boil over high heat.
  2. Cook the Pasta: Add the macaroni and cook according to package instructions, subtracting 1-2 minutes from the recommended cooking time (we want it al dente).
  3. Drain and Reserve: Drain the pasta immediately in a colander and set aside.
  4. Melt the Butter (The Roux Base): Place a medium saucepan over medium heat. Add the 3 Tbsp of butter and melt completely until bubbling.
  5. Create the Roux: Whisk in the 3 Tbsp of flour quickly. Continue whisking and cook the paste for exactly 60 seconds to cook out the raw flour taste.
  6. Add the Milk: Slowly pour in the whole milk, whisking constantly to prevent lumps from forming. Start by adding a small splash to loosen the roux, then pour the rest in gradually.
  7. Thicken the Sauce: Increase the heat slightly to medium-high. Continue stirring/whisking occasionally. Cook until the sauce simmers gently and thickens enough to coat the back of a spoon (about 3-5 minutes). Remove the saucepan from the heat immediately.
  8. Add the Cheese: Immediately add the freshly grated Cheddar cheese to the hot milk sauce. Stir vigorously until the cheese is completely melted and the sauce is smooth, velvety, and homogenous (this is now a Mornay sauce).
  9. Seasoning Check: Taste the sauce. Season generously with salt and freshly ground black pepper until the flavour 'pops'.
  10. Combine and Serve: Add the drained macaroni to the cheese sauce. Stir gently until every piece of pasta is coated in the luxurious sauce. Serve immediately.