Bring water to a boil and cook the macaroni according to package instructions until al dente. Drain the macaroni and set aside.
In a large pot, melt the butter over medium heat. Whisk in the flour to create a rouxe and continue to cook for about 2 minutes until the flour starts to brown.
Slowly add the milk while constantly whisking to make a creamy sauce.
Bring the mixture to a simmer and cook for about 3 minutes or until thickened.
Remove the pot from heat and stir in the shredded cheese until melted and smooth.
Season with salt, pepper, and a pinch of nutmeg.
Add the cooked macaroni to the cheese sauce and stir to combine.
Serve immediately and enjoy!
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Notes
Cook the macaroni to al dente as it will continue to cook when you add it to the cheese mixture.
Let the flour and butter mixture cook until it just starts to brown. This takes away the raw flavor.
Slowly add the milk and constantly stir so you don’t have any lumps.
Grate the cheese yourself. It will melt much better than pre-shredded cheese.
Use a box grater or the grater attachment on a food processor to quickly grate the cheese.
Whole milk will have the best flavor and creaminess.
Mix in your favorite protein, vegetables or seasonings to customize this recipe.
Don’t skip the nutmeg. It enhances the flavor of the milk and cheese.
Storage - keep in an airtight container inside the fridge for up to 5 days.