Ingredients:

  • 12 oz penne or rotini pasta
  • 4 cups water or low-sodium chicken broth
  • 1/2 tsp salt
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 cups whole milk
  • 1 1/2 cups mild cheddar cheese, shredded
  • 1/4 tsp garlic powder
  • 1/8 tsp ground black pepper

Instructions:

  1. Boil the water or broth in a large pot. Add the pasta and salt, cooking until it reaches an al dente state.
  2. Drain the pasta, reserving about 1/2 cup of the cooking water.
  3. In the same pot over medium-low heat, melt the butter until it begins to bubble.
  4. Whisk in the flour for about 1 minute until it smells slightly nutty and looks like a pale paste.
  5. Slowly pour in the milk while whisking constantly to ensure no lumps form; simmer until the sauce thickens enough to coat the back of a spoon.
  6. Remove the pot from the heat and stir in the shredded mild cheddar one handful at a time until the sauce is smooth and glossy.
  7. Fold the cooked pasta back into the sauce, stirring gently until evenly coated. If the sauce is too thick, stir in a tablespoon of the reserved pasta water.