Then, I discovered that making mac n’ cheese the longer way is unbelievably easy. You basically take your favorite melty cheese(s) and combine it with a few ingredients to make a thick sauce. I like mine to be really thick and gooey so it clings to the pasta like it’s life depended on it.
Add about a quarter of a cup of flour. You want this mixture not to be runny, but you don’t want it too dry either. Cook it until the flour starts to brown a little and it stops smelling like raw flour.
IMPORTANT: In my haste to get everything in the pan, and the fact that my milk threatened to turn into a foamy milk monster, I did not picture the milk step. Add probably two cups of milk (I eyeballed it…) and stir vigorously until the butter/flour mixture is fully incorporated. It will start to thicken up quickly.
Add any spices you like. I only added salt and pepper, but I can imagine this being good with some cayenne, or a little garlic salt, or maybe even…bacon salt? If I had any I would have tried it.