Step-by-Step Instructions

1. 1.Boil Pasta

   Drop 1 lb of uncooked pasta (medium shells) into a giant pot of salted boiling water. Stir the noodles every couple of minutes to prevent them from sticking together or to the bottom of the pot. Cook until al dente, then drain.

2. 2.Warm Milk

   Pour 4 cups of whole milk into a small saucepan and heat over low heat until it is lukewarm. Do not let it boil. Turn off the heat once warmed.

3. 3.Grate Cheese

   Grate 1 lb of sharp cheddar cheese using the large holes on a box grater. Freshly grating the cheese is crucial for a smooth cheese sauce.

4. 4.Make the Roux

   In a large stockpot over medium heat, melt 8 tablespoons of unsalted butter. Once the butter is completely melted, add 1/2 cup of all-purpose flour and whisk constantly for about 2 minutes until the mixture turns pale golden.

5. 5.Add Milk

   While continuously whisking, slowly stream the warm milk into the roux. Continue whisking to ensure a smooth consistency.

6. 6.Season and Thicken Sauce

   Season the mixture with a big pinch of salt. Continue whisking for about 2 minutes until the sauce is thick enough to coat the back of a spoon (Nappé consistency). If you draw a line across the spoon with your finger, the two sides of the liquid should stay separated.

7. 7.Incorporate Cheddar Cheese

   Remove the pot from the heat. Stir in the freshly grated sharp cheddar cheese in small batches, allowing each batch to melt and incorporate fully before adding more. Continue stirring until all the cheddar is melted and the sauce is smooth.

8. 8.Add Parmesan Cheese

   Stir in 1/2 cup of grated Parmesan cheese until it has melted and is fully incorporated into the sauce.

9. 9.Combine Pasta and Sauce

   Add the drained pasta to the cheese sauce in the stockpot. Stir well to ensure all the pasta is evenly coated with the rich cheese sauce.

10. 10.Serve

    Serve the stovetop mac and cheese immediately. Enjoy!