1 pound elbow macaroni noodles (can sub gluten free noodles!)
4 cups milk at room temperature
8 tablespoons (1 stick) Cabot Salted Butter
½ cup all-purpose flour
6 cups Cabot Extra Sharp Cheddar, grated
1 teaspoon freshly ground black pepper
1 tablespoon garlic salt
1 tablespoon onion powder
1 tablespoon freshly chopped chives
Prep: 5 mins | Cook: 15 mins | Total: 20 mins
BRING a large pot of water to boil. Add the macaroni and cook according to the directions on the package, approximately 8 minutes. Drain well.
MELT 8 tablespoons of butter in a large pot and add the flour. Cook over low heat for 2 minutes, stirring constantly with a whisk.
ADD the milk and whisk for a minute or two more, until thickened and smooth.
TURN off the heat, add the Cheddar, garlic salt, pepper, and onion powder. Pour in the drained pasta. Stir until combined. Cover and let sit for 5 minutes for the sauce to thicken. Serve immediately!