Cheesy. You want Cheesy? You want motherfuking cheesy? You need a roux.
Not just any old roux. You need a roux that you will want to drink straight out of the pan. You need a roux that will make love to your cheese. You need a roux that you will want to spread across your lovers body, and your lovers name is macaroni.
You need this roux:
Get some all purpose flour. 3 Tablesppons. Get some cornstarch. 1 Tablespoon. Get a pinch of kosher salt. Get a pinch of pepper. Get half a stick of butter (not salted)
Throw all that shiet that in a pan. Heat it. Work it. Love it. Cook it for 4 minutes. Now you have a roux.
Get some 1/2 and 1/2. Dump a cup of it in.
Get some cheese. 12oz of extra sharp cheddar. Shred that shiet. Add half to the sauce.
Stir. Cook for 2 min, but don’t let it boil, as the cheese and milk will curdle, and the sauce will get too thick. If it gets close to boiling, take it off the heat. If it gets too thick, add some extra half/half to thin it out. When the cheese is melted and its nice and creamy, you’re good.
Now put cooked noodles in a bowl. Didn’t cook any? What the hell are you doing? Go cook some. Hell, cook some 10 minuites ago.
Put the remaining 6oz of cheese on the noodles. Straight on. Mix it up. Add the sauce. Mix it up.
Eat that shiet. It will be the creamiest, cheesiest best god-damn mac you will ever have.
Not cheesy enough? Add 4 oz of Gruerere cheese. Not cheesy enough? Add 4 oz of Velveeta.
Not cheesy enough? Make an extra batch.