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1
Bring at least a 4 Qt.
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2
pot 3/4 filled of water to a hard boil, add a pinch of , add and cook according to instructions on box using the shorter cooking time if given a range, and reduce it by 1 minute.
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3
(The pasta will continue to cook when mixing it with your cheese mixture.)
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4
Simultaneously, in a medium sized saucepan on medium-high heat, pour in some .
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5
After a minute or so, it will be warm- crumble or spoon in the variuos cheeses to melt.
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6
Stir continuously so the milk doesnt burn and so the milk and the cheeses blend becoming a thicker and creamy sauce.
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7
Use your senses to cook: feel the consistency when you stir, smell if it has a delicious cheesey aroma, look to see if it coats the back of your spoon, taste it to see what you want more of.
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8
Continue to add either or until you have the right balance of the above !
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9
(Remember is needs to be fluid enough to coat the pasta, inside the tubes and out!)
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10
: Its better to be too thick than too thin because you can always add more milk, but cannot melt in more cheese easily once mixed with the pasta.
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11
Strain and pour into Cheese sauce pot.
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12
Carefully fold in the pasta until generously coated.
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13
(If its too thick, you may still add some milk and stir in gently.)
