- Cook noodles to al dente while you make the sauce
- Melt 2 tbs butter and 2 tbs flour in a pan over medium low heat, stirring for a couple minutes without burning the butter. It should get really thick and clumpy.
- Add about 1/2 cup of milk (or 1/4 cream, 1/4 milk) and salt and pepper. Whisk until dissolved and then stir until the sauce thickens. This would be the normal stopping place for the thickness of Alfredo sauce but here you'll let it go just a bit longer til it's almost to pudding consistency.
- Take the pan off the heat and stir in grated Parmesan. I used about 1/4 C or less because I don't like strong cheese flavoring but you can add more. **if you want to add a lot of cheese, increase the amount of liquid you add proportionally**
- Drain noodles and add them directly to the sauce. Because they're slightly wet, the sauce will thin to just the right consistency.
The good part about this is it takes about the same time as regular boxed macaroni (because you simultaneously make the sauce) and it doesn't have an excess of preservatives and salt. Although it doesn't have that signature orange color....