Step 1

Preheat your oven to 375F.

Step 2

Bring a large pot of generously salted water to boil. For guidance - generously salted means it tastes like the ocean.

Step 3

Cook the pasta until just under the recommended time and drain. It will continue cooking as it bakes so you don't want it overly soft after boiling.

Step 4

Mix the grated cheeses. Reserve around 4 oz of cheese.

Step 5

Heat the milk but don't let it boil.

Step 6

In a 2 quart saucepan melt the butter over low heat. Mix in the flour and cook gently for 2 minutes. You don't want the mixture to colour. After two minutes start adding the warm milk a couple of tablespoons at a time to start mixing constantly. Once you have about a half a cup incorporated you can start adding the milk faster, maybe half a cup at a time. Once you've added all the milk bring it to a gentle, gentle boil. It will thicken at this point. If this sounds familiar it's because you are making a béchamel.

Step 7

Add the salt.

Step 8

Off heat, add the cheese mixture a handful at a time stirring constantly. After the cheese has incorporated, add the next handful. Repeat until all but the reserved cheese remains. This is called a mornay sauce if you like cooking trivia.

Step 9

Fold in the pasta and pork if using and mix. Transfer the mac and cheese mixture to a 10x14 inch oven proof baking dish. Sprinkle the reserved cheese overtop. Cover with tin foil and bake 30-40 minutes. Remove the foil and bake an additional 10 minutes to brown. You may need to broil it briefly. If you do watch it closely. That's it. Easy and crazy good.