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Food

Recipe Instructions:

8 ounces elbow pasta
Kosher salt, for the pasta water, plus more to taste
2/3 cup heavy cream
6 ounces cheddar, grated (preferably a younger, not super-aged variety)
3/8 teaspoon garlic powder
1/8 teaspoon white pepper

Directions
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.