Season the cheese sauce with salt and pepper, then add cooked macaroni to the pan. Stir in 4 cups shredded sharp white cheddar cheese and continue stirring until the cheese is melted. Whisk vigorously, and continue to cook until the mixture is thick and smooth. Gradually whisk in 4 cups warm whole milk.Whisk in 3 tablespoons all-purpose flour and cook for about 1 minute, stirring constantly to keep lumps from forming. Melt 3 tablespoons unsalted butter in a large deep skillet over medium-high heat.Add 1 pound elbow macaroni and cook until al dente, about 8 to 9 minutes, and drain. Bring a pot of salted water to a boil over high heat.Ultimate Mac 'N Cheese with Bacon and Peasĥ 1/2 cups shredded sharp white cheddar cheeseĤ slices bacon, cut crosswise into thin strips
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