Seaworthy Macaroni and Cheese

For the Macaroni and Cheese

For the richest flavor, use good quality cheeses and shred them yourself. Avoid pre-shredded cheeses, as they contain additives that prevent them from melting smoothly.

Ingredients

• 16 ounces cavatappi or cellentani pasta
• 2 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 cup whole milk
• 2 cups shredded cheese (a 50/50 blend of Gruyère and cheddar is recommended)
• 1 as needed salt for pasta water

Instructions

1. Bring a large pot of heavily salted water (about 2 gallons of water with ½ cup of salt) to a rolling boil. Cook the pasta according to package directions until it's al dente. Drain the pasta and set it aside.
2. While the pasta is cooking, melt the butter in a separate saucepan over medium heat. Whisk in the flour to create a smooth paste, or roux. Cook for about 2 minutes, stirring constantly, to cook out the raw flour taste.
3. Slowly whisk in the whole milk, a little at a time, until the sauce is smooth and there are no lumps. Continue to cook, stirring frequently, until the sauce has thickened slightly.
4. Reduce the heat to low and add the shredded cheese. Stir until the cheese is completely melted and the sauce is smooth.
5. Add the cooked pasta to the cheese sauce. Stir to combine until every noodle is coated in the glorious bounty of cheese sauce.

Prep: 5 min • Cook: 20 min • Wait: No time