Classic Mac & Cheese
Put a large pot of water on to boil. Cook pasta according to package directions. Drain.Advertisement
Meanwhile, heat 1 1/2 cups milk in a large heavy saucepan over medium-high heat until steaming. Whisk the remaining 1/4 cup milk and flour in a small bowl until smooth; add to the hot milk and cook, whisking constantly, until the sauce simmers and thickens, 2 to 3 minutes. Add butter and whisk until melted. Remove from heat and stir in Cheddar until melted. Stir in salt and pepper. Add the drained pasta and stir to combine.
To make ahead: Refrigerate for up to 2 days. Reheat before serving.
3 1/2 starch, 1 high-fat protein, 1/2 fat