Ingredients:

  • 8 oz elbow macaroni
  • 1 tbsp salt
  • 2 tbsp unsalted butter
  • 1.5 cups whole milk
  • 2 cups sharp cheddar cheese, shredded
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the macaroni and cook until al dente (usually 1 minute less than the package directions). Before draining, scoop out 1/2 cup of the pasta water and set it aside. Drain the pasta in a colander.
  2. In the same pot used for the pasta, melt the butter over medium-low heat. Pour in the milk, garlic powder, salt, and pepper. Bring to a gentle simmer without letting it boil rapidly.
  3. Slowly stir in the shredded cheese, one handful at a time, whisking constantly until the sauce is smooth.
  4. Fold the cooked macaroni back into the cheese sauce. Stir gently on low heat for 1–2 minutes. If the sauce feels too thick, stir in the reserved pasta water one tablespoon at a time until the consistency is glossy. Remove from heat immediately.