The Classics

Let's start from the beginning shall we? After all, to make any combination we must have a base!

So, start by choosing a macaroni. There are many brands and pasta types to choose from, but all of them cook the same way.
Fill a medium saucepan or pot 2/3 of the way full with water, add a pinch of salt and bring to a boil. Pour in the pasta of choice and let simmer for 8-11 minutes until cooked to your taste.
Now for the sauce!
I recommend a bechemal sauce (it's French). You'll need:
2 tablespoons of butter
3 tablespoons of flour
2 cups of milk
Salt and white pepper to taste

Melt the butter over a medium low heat, then add the flour, stirring constantly until you form a paste. Be careful not to let it burn! It should take about 2-3 minutes to fully incorporate the flour. Remove from heat. Add 1/4 cup of milk until well blended, then add the remaining milk. Return to heat, and stir constantly until it thickens (about 5-7 minutes). Add the salt and pepper.

Now the cheese.
For a classic Mac and cheese, I suggest a classic cheese. Sharp cheddar should suffice!

Have your grated cheese ready. Sprinkle the cheese into the bechemal, and combine. If the sauce is too thick, you can add a ladel of your pasta water as needed (sounds weird, but trust me, it works wonders!)
When the sauce is complete, mix in with the pasta! To save time, make the bechemal while the pasta is cooking (just make sure you take the bechemal off heat while attending to the pasta; bechemal can burn!)


So now we have our base. The good old classic! Next time, we will begin our adventure into different combinations! Stay tuned!