Meanwhile, in a pot over medium heat, melt the butter. Add the cornstarch and cook for 1 minute while whisking. Pour in the milk while stirring. Bring to a boil over medium heat, stirring constantly. Simmer for 1 minute. Remove from the heat.
Add the cheese to the pot of sauce and mix until completely melted. Add the spices. Season with salt and pepper. Add the pasta and stir to coat well in the sauce. Reheat over low heat as needed, without letting the sauce boil. Adjust the seasoning.
Divide the pasta among four shallow bowls. Serve immediately.
Note from Ricardo
For a very saucy macaroni, the pasta has to cook long enough to be soft and not al dente, which is the usual suggested doneness for Italian pasta recipes. If al dente, the macaroni will absorb too much of the liquid from the sauce.
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