Create-Your-Own Mac & Cheese

30-45 minutes prep time | Serves 4-6 depending on add-ins

Ingredients
Kosher Salt
1 lb any kind of noodle you’d like (I usually use shells)
1 stick unsalted chilled butter
1 c. whole milk
1-2 tsp ground black pepper
1/2 c. total cheese(s) of choice (I use 1/8 c. mozzarella, 1/8 c. parmesan, and 1/4 c. smoked gouda), shredded
1 c. sauteed mushrooms (can use any vegetable, or omit)
1 c. baked crispy bacon (can use any meat, or omit — I often use ground beef)

Prep vegetable and meat in advance, if using.

Directions

1. Add generous (1-3 handfuls) kosher salt to large pot of water, bring to a boil.
2. Cut stick of butter into 8 even pieces.
3. While pasta is cooking (per directions on box), heat 2 pats butter and 1-2 tsps black pepper (depending on how much kick you want) in a large pot or Dutch oven over medium heat. Stir occasionally, about one minute until pepper is aromatic and bloomed.
4. Add 1 c. whole milk and bring to a simmer. One by one, add the remaining 6 pats of butter, waiting until one melts before adding the next. Stir continuously until everything is melted in. Remove from heat if noodles aren’t done yet.
5. Scoop 2 c. pasta water from pot before draining noodles, which should be cooked to al dente per instructions on the box.
6. Add drained pasta to sauce and stir until all noodles are coated.
7. Alternate adding about 1/8 c. cheese and about 1/2 cup pasta water until all the cheese is added (not necessarily all the pasta water) and sauce is creamy. If the sauce is lumpy, add more pasta water and stir over low heat.
8. Stir in vegetables and meat, if using.