🎵 When I find myself in times of trouble, macaroni comforts me 🎵
8 ounces short pasta, such as elbows, fusilli or shells 8 ounces firm, melting cheese, such as cheddar or Gruyère, coarsely grated Bring a large pot of salted water to a boil. Meanwhile, melt the butter in a medium skillet over medium heat. Once the foam subsides, start stirring with a whisk while scraping up any bits on the bottom of the pan. Continue cooking until the bits are almond brown in color. Remove from the heat.
While whisking, add the milk ¼ cup at a time in a thin stream. Keep whisking the whole time to ensure the sauce stays very smooth. Once all the milk is added, keep whisking until the sauce comes to a boil. Boil for 2 minutes while whisking. Remove from the heat and add the cheese. Let stand for 30 seconds, then stir with a rubber spatula or wooden spoon until smooth.Reserve 1 cup pasta cooking water, then drain the pasta.
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