Step by step

Method

6 steps

1. 1

   Pro tip 1: Shred the cheese from a block. It will melt and taste much better than packaged shredded cheese. See notes for brand of cheese that I use.

2. 2

   Pro Tip 2: Combine the milk/heavy cream in a medium measuring cup with a spout. Heat it in the microwave for 1 minute. For more savory depth of flavor, stir in ½ chicken bouillon cube!

3. 3

   Bring a large pot of salted water to a boil and add the macaroni. Bring back up to a boil and cook according to package instructions. Set a timer to avoid overcooking. Drain once cooked.

4. 4

   While the pasta cooks, melt butter in a large pot over medium heat. Use a silicone spatula to stir in the flour. Continue to stir for 1-2 minutes. Add the heavy cream/milk in splashes, stirring continuously. (If you add it too quickly you’ll “break” the roux and the sauce will be thin.)

5. 5

   Bring to a boil, then reduce to a simmer. Add the seasonings and hot sauce. Reduce heat to low.

6. 6

   Gradually sprinkle in the shredded cheese. Stir continuously until smooth and combined. Add the drained macaroni and stir to combine. Serve!