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In less than 30 minutes you can have this childhood classic on your table. This basic recipe for mac & cheese will satisfy the kids and adults alike. Feel free to substitute or add your favorite cheese to this recipe.

3 Tbl butter, unsalted
3 Tbl flour
3 cups milk (heated)
Nutmeg (a pinch)
6 oz sharp cheddar
6 oz cheddar
2 oz Parmesan
1 lb. pasta (small shells or elbow pasta)
Salt to taste, plus to season pasta water
1/2 teaspoon black pepper, freshly ground

Cook the pasta of your choice as directed on the package, less 1 minute cooking time. Be sure to add salt to the boiling water before adding the pasta to the pot. In the meantime, heat the milk in a small saucepan. Do not boil the milk, just keep it warm. Drain the pasta and set it aside. In the same pot you cooked the pasta in, add the butter to start the béchamel sauce. Once the butter is melted, add the flour, blend well with a whisk and cook over low heat for about one minute, making sure you don’t scorch the butter and flour. Add the warm milk, one cup at a time to the butter and flour and whisk until incorporated. Repeat until all milk is added. You can turn up the heat to bring your mixture to a slight boil, this will thicken the sauce. It will take about 2 minutes to thicken the sauce, then add the cheese, nutmeg, and pepper and blend well. Taste the cheese sauce and adjust seasoning if needed. Turn off the heat, add the pasta to the pot and mix well with a spatula, taking care as to not break up the pasta. Serve right away. Will serve 6-8 people as a side.