Perfectly Basic Mac n’ Cheese

Perfectly Basic Mac n’ Cheese

• 3 tablespoons butter
• 3 tablespoons flour
• 2 tablespoons diced shallot
• 2 cups of whole milk
• 1 cup of reserved pasta water
• Pinch of nutmeg
• 1 1/2 cups shredded cheddar cheese I like to use medium sharpness for this
• 1 11/2 threaded Jarlsberg cheese
• 1 bag small elbow macaroni
• Salt
• Pepper

1. First melt butter in a dutch oven. Add in the shallot and season with a pinch of salt and pepper. Let the shallot sweat for 3-4 minutes and then add in the flour. Cook the flour, butter and shallot on medium- low heat, stirring constantly for 5-10 minutes. Then slowly add in the milk, whisking vigorously to incorporate and create a creamy, silky sauce. Then slowly add in the cheese, whisking until fully incorporated. Add a shake or two of nutmeg, salt and pepper to the sauce.

2. Put the lid on and turn the heat off. Next, cook your small elbow macaroni in salted boiling water for 5 minutes. Then transfer macaroni directly from the boiling water into the cheese sauce with a slotted spoon. Turn the heat back on and stir together cooking for 1-2 minutes. Add in 1/4 cup - 3/4 cup of the reserved pasta water to the sauce as it begins to thicken up. 

3. Serve in a big cozy bowl with a little ground Pepper on top.

4. With love + salt