You may also like
Categories:
unsalted butter all-purpose kosher salt macaroni milk Cheddar cheese weight Monterey freshly ground black pepper
Viewed: 45 - Published at: 4 years agoIngredients
- 3 Tablespoons Unsalted Butter, Softened
- 3 Tablespoons All-purpose Flour
- 1 Tablespoon Kosher Salt
- 1 pound Elbow Macaroni
- 1 cup Whole Milk Or 2% Milk
- 8 ounces, weight Sharp Cheddar Cheese, Shredded
- 4 ounces, weight Monterey Jack Cheese, Shredded
- Freshly Ground Black Pepper, To Taste
Method
- In a small bowl using a fork, mash the butter and flour together.Set aside.
- Bring a large pot of water to boil, add the kosher salt and pasta.
- Cook the pasta just shy of al dente (just shy of the package instructions for al dente).
- Carefully pour out most of the cooking water,leaving about a cup of the starchy water in the pot with the pasta.
- Continue to heat over medium low.
- Add the butter/flour mixture to the pot, mixing until it has dissolved and you can see the starchy water has thickened.
- Add the milk slowly stirring as you pour.
- Add the shredded cheddar and monterey jack cheese to the pot and stir until melted.
- Add pepper to taste.
