creamy stovetop macaroni and cheese (the kitchn)

Still on my quest for the best macaroni and cheese. Made this with wagon wheel shaped pasta and told Elijah it was called "Anything with Wheels Pasta" (as he is always announcing that he loves 'Anything with wheels...'  He tasted it and announced, 'Not bad.'  I'm wondering if his standard of "Flying Star Restaurant" cheesy pasta is more because of the atmosphere of eating out and the hope of a gourmet dessert, because this was pretty good. He ate the pasta by spearing it with a fork, then turning the fork so it would act as an axle for the pasta wheel.  Eva gobbled it down, then went over to finish off her brother's while he left to go play.

This may be my favorite recipe yet. Very simple. From The Kitchn

Ingredients

1 pound pasta, any shape (the wagon wheels were fun, and the perfect pasta-to-cheese ratio!)
1 1/2 cups whole milk
2 tablespoons all-purpose flour
3 cups shredded cheese (more? try 4 c. next time.)
1/2 teaspoon salt
optional: green chile makes this amazing!!  Simply heat roasted green chile on skillet, then chop and mix into macaroni and cheese before serving.

Instructions

1. Boil the Pasta: Bring about 4 quarts of water to a boil over high heat in the pasta pot. Add the pasta and a tablespoon of salt. Cook until the pasta is al dente, about 8 minutes. Drain and set aside.

2. Warm the Milk: When the pasta has finished cooking, prepare the cheese sauce. Begin warming 1 cup of the milk in the saucepan over medium heat. Whisk together the remaining 1/2 cup of milk and the flour until there are no lumps. When you just start to see tendrils of steam rising from the warming milk, whisk in the milk-and-flour mixture. Continue whisking gently until the milk thickens slightly to the consistency of heavy cream, 3-4 minutes.

3. Make the Cheese Sauce: Turn the heat to low and begin mixing handfuls of cheese into the milk. Stir in the salt and mustard. Stir until all the cheese has melted and the sauce is creamy. Taste and adjust the seasonings as desired. Remove the sauce from heat.

4. Combine the Pasta and Cheese Sauce: In a large serving bowl, combine the pasta and 1/2 of the cheese sauce. Stir to coat the pasta evenly. Add the second half of the sauce and any extra add-ins.

5. Serving and Storing Leftovers: Serve the mac and cheese immediately while still warm. Leftovers will keep for up to a week and can be reheated in the microwave. If the sauce is a little dry after re-heating, mix in a splash of milk to make it creamy again.

Additional Notes:

• Baked Mac and Cheese: If you have a little extra time, you can bake the macaroni and cheese to give it a golden crust. Pour the prepared mac and cheese into a casserole dish, cover with a lid or foil, and bake at 350°F for 1/2 hour. Remove the covering, sprinkle with breadcrumbs and a few pats of butter, and bake uncovered for another 15-20 minutes until the top is golden and the interior is bubbly.