- In a large pot, bring salted water to boil and cook your noodles.
- Drain noodles and set aside.
- Using the same pot (or a new one if you like to do dishes), melt the butter over medium high heat until bubbly. Whisk in the flour, one tablespoon at a time, making sure to fully cook each addition.
- Cook the flour until it is no longer raw. The mixture (a roux) should be thick and pale yellow.
- Add in the milk, while whisking. Continue cooking until the mixture thickens and is creamy.
- Season with salt, pepper and red pepper flakes. Remove from heat and stir in your cheese(s). Stir until fully melted and incorporated.
- Add your drained pasta to the cheese mixture and stir to fully coat.
- I seasoned mine with more freshly ground black pepper. Next time, I think I’ll add some panko breadcrumbs to the top and bake it for a few minutes. I was too eager to eat this batch to wait.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
