INGREDIENTS
· 3 tablespoons butter
· 3 tablespoons all-purpose flour
· 1 teaspoon salt (more to taste) and pepper (to taste)
· 4 cups milk
· 2 pinches nutmeg or cinnamon
· 1 bay leaf
· 3/4 pound small shell pasta or elbow macaroni
· 3 - 4 cups coarsely grated sharp yellow cheddar
DIRECTIONS
1. In a medium saucepan, melt butter over medium. Add flour and cook, stirring frequently, until mixture is pale golden, about 3 minutes.
2. Whisking constantly, pour in 2 cups milk; add 2 more cups milk and whisk until smooth. Add salt, nutmeg, and bay leaf. Cook mixture, stirring constantly until just boiling, 6 to 7 minutes. Reduce heat to low. Simmer gently, stirring occasionally, until sauce thickens, about 10 minutes. Set to lowest heat. Stir in cheese.
3. Meanwhile, in a large pot of boiling salted water, cook pasta until not quite al dente; drain thoroughly and return to pot. Reserve a cup of hot water to thin sauce as needed.
4. Remove sauce from heat and pour over pasta and stir to coat. Add hot pasta water as needed to reach the consistency you prefer. Cover pot and let set for a few minutes so the pasta can absorb the sauce and finish cooking (on low heat if needed). Add more salt and pepper to taste.
always served with peas in my house. also salmon, usually.
and sliced tomatoes, salted.
I have been known to use my immersion blender to remove lumps from my cheese sauce, occasionally.
