-
1
Boil water in a large pot.
-
2
Add salt and a smidge of olive oil for seasoning and to help prevent boil-over.
-
3
Add both macaronis, and boil for 7-9 minutes, checking for doneness before pouring into colander.
-
4
In a good saucier that you can whisk in, melt butter over medium high heat.
-
5
Add flour and spices, whisking to coat particles in butter.
-
6
Continue whisking and cook for about a minute or two, until it really comes together in a paste.
-
7
Pour milk in a steady stream while whisking constantly.
-
8
This will help prevent lumps from forming.
-
9
Continue whisking until the mixture comes together (i.e., it isn't little clumps of paste in milk).
-
10
Let this come to a boil and thicken, then turn heat down.
-
11
Start adding the cheese in bit by bit, letting each addition melt before adding the next.
-
12
Once all of the cheeses have been incorporated, taste to see if it needs salt or pepper (mine needed about a 1/2 t. salt and several grinds of pepper).
-
13
Turn heat off.
-
14
Add drained macaroni to cheese sauce and enjoy!
