Fill a large Dutch oven halfway with lukewarm water. Add a pinch of salt and heat over medium heat until the water begins to boil. Once the water begins boiling, add the pasta and cook via the instructions on the book. Strain pasta through a colander and return to the Dutch oven.

In a medium sauce melt the butter. Once the butter is melted, whisk in the corn starch. This mixture of corn starch and fat is called a roux. Allow the roux to cook for a few moments. Then slowly pour in the cream and whisk to combine.

Note. In order to have the sauce thicken up more quickly, heat the cream in the microwave for 30-45 seconds, just to warm it up. Having the cream roughly the same temperature as the roux will help it thicken up faster.

Whisk the cream occasionally until the sauce begins to thicken, about 5 minutes. Once the cream begins to thicken, lower the heat slightly and add the cheeses, whisking to combine. If the sauce seems too thick, add more cream. Stir continuously until the cheeses have melted into the sauce. Season with salt and pepper. Remove from heat. Add the cheese sauce to the cooked pasta and toss to combine. Serve immediately.

Optional step: If you want to bake the mac and cheese, make sure to undercook the pasta slightly. Heat the oven to 350° F. Transfer the mac and cheese mixture to a greased baking dish. Top with bread crumbs, a drizzle of olive oil, and a light sprinkle of cheese if desired. Bake for 20 minutes or until the cheese is bubbling.

Recipe and photography by Nathaniel Crawford –Terminatetor Kitchen