Creamy Comfort

Last week I  made this for the second time and am absolutly in love with how delicious and easy it is to make.

1 pound good quality sharp cheddar or vintage white cheddar
6 tablespoons unsalted butter
3 & 6 tablespoons unbleached flour, divided
1 teaspoon salt
3 cups milk
Lots of freshly cracked pepper
1 pound macaroni, cappelletti, or other pasta of choice
Salted pasta water

1. Begin boiling the water and cooking the pasta according to package directions in heavily salted water. Meanwhile, grate the cheese and toss with 3 tablespoons flour. Set aside.

2. In a large pot melt the butter over medium to medium high heat. Stir in 6 tablespoons flour (1/4 cup plus 2 tablespoons to make it easy), and salt. Cook until golden stirring frequently. Very slowly pour in the milk stirring completely into the flour as you go so lumps don’t form. Add lots of freshly cracked pepper and stir the mixture constantly until thickened. Turn off the heat and add the cheese. Stir until melted.

3. When the pasta is done cooking, set aside about a cup of the salted pasta water. You'll need it for the sauce. Drain the pasta and add it to the cheese mixture. Stir gently to combine. Add pasta water as needed to make creamy.

Recipe by Dishboy Scott. Picture by Laura Flowers. Original Post here.

Enjoy!