– Macaroni – Butter – All-purpose flour – Onion powder – Whole Milk – Hot Sauce – Salt – Sharp cheddar
Start by shredding the sharp cheddar. It’s very important to shred the cheese yourself instead of using pre-shredded cheese.
Cook the macaroni according to the package directions (boil for 7-8 minutes, or until tender). Drain the macaroni in a colander.
Place the butter, flour, and onion powder in a medium pot. Whisk and heat over medium until the butter is melted and the mixture begins to bubble. Once bubbling, continue to whisk and cook for one minute.
After cooking the butter and flour roux, whisk in the milk. Continue to cook and whisk over medium heat until the milk begins to gently simmer, at which point it will thicken to the consistency of heavy cream or gravy.
Turn the burner off. Season the white sauce with the salt and hot sauce.
Add the shredded cheddar, one handful at a time, whisking it in until completely melted before adding more. Continue until all of the cheese has been melted into the sauce.
Add the cooked and drained pasta to the pot with the cheese sauce and stir to combine. Serve the mac and cheese hot and enjoy!