Macaroni and Cheese (Cheddar Stove Top)

This is the creamiest, cheesiest stove top macaroni and cheese I've ever eaten. The best part is that there is no baking involved, so it cooks up in 15 minutes.

1 lb elbow macaroni (450 g)
½ cup butter
¼ cup + 2 Tbsp. all-purpose flour, unbleached
5 cups whole milk
3 cups (12 oz) extra old white cheddar cheese, shredded
2 cups (8 oz) cheddar cheese, shredded
1 tsp. sea salt
½ tsp. black pepper, freshly ground
½ tsp. garlic powder
¼ tsp. ground mustard

Cook the pasta according to the package instructions.

In a large Dutch oven or saucepan, melt the butter over medium heat. Add the flour and whisk to combine, then cook for 1-2 minutes, whisking constantly, until the mixture is a light golden brown colour and beginning to emit a nutty smell.

Reduce the heat to medium-low and slowly whisk in the milk, 1 cup at a time, until smooth and evenly combined. Add the salt, pepper, garlic and mustard. Simmer until slightly thickened, about 5 minutes, whisking occasionally.

Add the cheese, a handful at a time, whisking well after each addition and not adding more until the previous handful is fully melted and incorporated. Season to taste with salt and pepper.

Add the drained pasta to the cheese sauce and stir to combine, breaking up any clumps of macaroni. Adjust seasonings with salt and pepper, if desired.

Serve immediately.

Makes 6-8 servings.

Cook's Notes: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.