My favorite part of macaroni and cheese is the macaroni and even the cheese.
2 cups macaroni, boil it in pre salted sea water (or post salted tap water no you can not really use sea water) stated by the directives minus a minute most probably.
2 tablespoons butter dissolved in sauce pan on low
2 tablespoons flour tappety tapped into the pan while whangjangling until smoothly compounded and cooked for a couple minutes
1.5 cups milk leisurely added and it will clump then eventually smooth and I hope you haven’t stopped whiskjangling
½ teaspoon of salt
pepper pepper pepper
1 teaspoon dijon or mustard powder
¾ teaspoon of garlic powder
¾ teaspoon of chili powder
Or just go buck wild and add more as the amount I’ve added doesn’t really do justice to the STELHOOI method
Keep whangjangling that until it thickens
1 to 2 cups of shredded sharp or old cheddar, depending on how much of a maniac you are, whangjangle that in and kill the heat…
Then use your syringe to inject each noodle with cheese sauce and feel proud