Stovetop Mac and Cheese

Instructions

1. Cook the pasta
   Bring a large pot of salted water to a boil. Add the macaroni and cook according to package directions until al dente, usually 8-10 minutes. Drain well but do not rinse.
2. Prepare the roux
   While the pasta is cooking, melt the butter in a large saucepan over medium heat. Add the flour and whisk constantly for 1-2 minutes until smooth and light golden in color, forming a roux.
3. Make the cheese sauce
   Gradually whisk in the warm milk, a little at a time, ensuring no lumps form. Continue whisking until the mixture is smooth. Add the mustard powder, cayenne pepper (if using), garlic powder, salt, and black pepper.
4. Thicken the sauce
   Cook the sauce, whisking frequently, for about 5-7 minutes until it thickens enough to coat the back of a spoon. Remove from heat.
5. Add the cheese
   Add the grated cheddar, Gruyère (or Monterey Jack), and Parmesan cheeses to the sauce. Stir until the cheese is completely melted and the sauce is smooth. Taste and adjust seasonings if needed.
6. Combine pasta and sauce
   Add the drained pasta to the cheese sauce and stir gently until all the pasta is evenly coated. If the sauce seems too thick, add a splash of milk to reach your desired consistency.