Quick, Essential Stovetop Mac-And-Cheese

Kosher salt

• 4 ounces (115 grams) dried pasta, such as macaroni or another small twisty shape
• 2 teaspoons (10 grams) salted or unsalted butter
• 2 teaspoons (6 grams) all-purpose flour
• 1/2 cup (125 ml) low-fat or whole milk

Many grinds of black pepper

• 1/2 cup (1 ounce or 30 grams) finely grated parmesan or pecorino cheese

1. Bring a small-to-medium pot of very well-salted water to a boil and add your dried pasta. Cook it until firm tender, then drain. Return pot to stove and melt butter in the bottom. Using a spoon or whisk, add flour and mix until it disappears. Add milk, a tiny splash at a time, stirring constantly so no lumps form. Season with 1/4 teaspoon kosher salt and many grinds of black pepper. Bring sauce to a simmer. Cook, stirring, for 1 to 2 minutes. Remove from heat and stir in grated cheese until combined. Add drained pasta, stir to evenly coat. Scoop into a bowl (okay, I won’t tell anyone if you don’t) and finish it with more black pepper, if you wish. Repeat as needed.