8ozelbow macaroni, Feel free to use spirals or shells if you prefer
10ozCracker Barrel cheddar cheese, Extra Sharp, Sharp, or White Cheddar
1 1/4cup2% milk
1tbspall-purpose flour
1/2tbspsalt
1/4tspwhite or black pepper, Can use black pepper but you'll see it in your finished dish
Instructions
Slice your cheddar cheese into chunks.
Add 3/4 cup of milk and your cheese to a small pot. Heat on low heat, stirring often, until the cheese has completely melted. This can take 15-30 minutes depending on how hot your stove gets. It is a slow process but if you're not careful your sauce will curdle so give it lots of attention.
Cook your macaroni in water according to package directions. Drain water. Set aside.
Add your remaining 1/2 cup milk to a jar along with the flour. Put the lid on and shake vigorously so that you don't have any clumps of flour left.
Once the cheese sauce looks creamy (no chunks of cheese are remaining), add the flour/milk slurry to it. Stir. Keep it on low heat for another 3 - 5 minutes then remove from heat and set aside. (Again, keep the heat low and watch it. You don't want the cheese sauce to curdle.)
Salt & pepper the cheese sauce. Taste and add more if that's your preference.
Pour your cheese sauce over the cooked macaroni and stir. Voila! You have officially mastered a perfect macaroni & cheese.