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The Creamiest Mac and Cheese You’ll Ever Make

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This comforting mac and cheese features tender rotini pasta enveloped in a rich, velvety cheese sauce. The sauce is crafted with a blend of savory cheeses, offering a smooth texture and a deeply satisfying flavor profile. A hint of freshly ground black pepper adds a subtle aromatic finish to this classic stovetop preparation.

Ingredients

  • * 1 pound rotini pasta
  • * 1/2 cup unsalted butter
  • * 1/2 cup all-purpose flour
  • * 4 cups whole milk, warmed
  • * 1 teaspoon salt, plus more for pasta water
  • * 1/2 teaspoon black pepper, plus more for serving
  • * 1/4 teaspoon dry mustard powder (optional, for depth)
  • * 8 ounces sharp cheddar cheese, freshly shredded
  • * 8 ounces American cheese, sliced or shredded (for creaminess)

Instructions

  1. Cook the rotini pasta according to package directions in generously salted water until al dente. Drain well and set aside.
  2. While the pasta cooks, melt the butter in a large, heavy-bottomed pot or Dutch oven over medium heat.
  3. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. Do not let it brown.
  4. Gradually whisk in the warmed milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens and comes to a gentle simmer, about 5-7 minutes.
  5. Remove the pot from the heat. Stir in the salt, black pepper, and dry mustard powder (if using).
  6. Add the shredded cheddar cheese and American cheese to the sauce, stirring continuously until both cheeses are completely melted and the sauce is smooth and creamy.
  7. Add the drained rotini pasta to the cheese sauce and stir gently to coat all the pasta evenly.
  8. Serve immediately, garnished with additional black pepper if desired.

Notes

* For the creamiest sauce, always shred your own cheese from a block rather than using pre-shredded varieties, which often contain anti-caking agents.

* Ensure the milk is warm before adding it to the roux to prevent lumps and help the sauce thicken smoothly.

* Do not overcook the pasta; it should be al dente as it will continue to absorb some sauce.

* For best results, serve this mac and cheese fresh, as the sauce can thicken upon standing.

* Experiment with other cheese blends like Gruyere or Monterey Jack for different flavor profiles.

Nutrition

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