NO Regret Mac and Cheese

Alright- boil your pasta in a reasonably big shallow put, I use a dutch oven for this.   When properly toothsome drain the pasta into a colander.  Thoroughly spray your pot with Pam. Melt 1/2 stick of butter, stir in 1/8 cup of flour and whisk until roux forms.  Add two cups of milk, (whole is best- but if you only have skim, use 1/2 cup less milk and add 1/2 cup butter.  Stir contantly until it thickens up. Season your white sauce with a nice scraping of nutmeg, and 2 crushed cloves of garlic.  Stir in about 2 cups grated cheese- I favor some sharp cheddar and some montery jack.   As soon as the cheese is melted, pour your pasta back in and fold into the sauce.  Top with some grated cheese and put in a hot oven until the top is browned and crusty. This is a streamlined version, but if time allows top with some panko bed creams. Crunch is always a net positive

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