Classic Mac and Cheese

From "The Mac + Cheese Cookbook - Homeroom"

INGREDIENTS:

For the Bechamel:

• 3 cups whole milk
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 2 teaspoons kosher salt

For the Mac & Cheese:

• 1/2 lb dried elbow pasta
• 2 cups Bechamel
• 1 1/2 cups grated 2-year-aged, extra-sharp Cheddar cheese
• 1/2 cup grated Pecorino Romano cheese

DIRECTIONS:

Make the bechamel sauce: Heat the milk in a pot over medium heat until it just starts to bubble, but is not boiling, 3 to 4 minutes. Remove from heat.

Heat the butter over medium heat in a separate, heavy-bottomed pot. When the butter has just melted, add the flour and whisk constantly until the mixture turns light brown, about 3 minutes. Remove from the heat.

Slowly pour the warm milk, about 1 cup at a time, into the butter-flour mixture, whisking constantly. It will get very thick when you first add the milk, and thinner as you slowly pour in the entire 3 cups. This is normal.

Once all the milk has been added, set the pot back over medium-high heat, and continue to whisk constantly. In the next 2 to 3 minutes the sauce should come together and become silky and thick. After conducting the spoon test, add the salt.

Make the mac & cheese: Cook the pasta in salted boiling water until a little less than al dente. Drain, rinse the pasta wiht cold water, and drain it again.

Add the sauce and both cheeses to a large, heavy-bottomed pot and cook over medium heat. Stir until the cheese is barely melted, about 3 minutes. Slowly add the cooked pasta, stir, and continue cooking while stirring continuously until the pasta is hot and steaming, another 5 minutes.