Ingredients
1 pound pasta, any shape 1 1/2 cups whole or 2% milk 2 tablespoons all-purpose flour 2 to 3 cups shredded cheese 1/2 teaspoon salt 1/4 teaspoon powdered mustard Equipment Pasta pot Saucepan Whisk Spatula Electric Guitar (for shredding the cheese) |
Serving and storing leftovers: Serve the Mac and cheese immediately while still warm. Any Mac and cheese served cold will give you seven years of bad luck and the feeling that you have a pebble in your shoe but it’s never really there. |