Stovetop Mac & Cheese With Garlic Powder & White Pepper by Emma Laperruque - Recipe Print View

Bring a pot of water to a boil and salt it generously (I estimate 1 tablespoon kosher salt per 1 quart water). Add the pasta and cook until al dente, starting to check the noodles after 4 minutes. Remember, they’ll continue to cook in the warm sauce. As soon as the pasta is ready, drain it in a colander. Set the empty pot back on the stove over medium heat and add the cream. Bring to a boil and cook for 2 to 3 minutes, until it starts to look slightly thick. Drop the heat to low and add the cheese and spices. Whisk until a smooth cheese sauce forms. Stir the pasta into the cheese sauce and give it a taste. More garlic powder, white pepper, or salt? Adjust accordingly, then serve right away.