Start with a velvety roux for a smooth base.
Use a mix of melty cheeses like cheddar and Gruyère.
Gradually add milk to prevent lumps in the sauce.
Save pasta water to enhance sauce consistency.
Cook pasta al dente to avoid mushiness.
Stir in cream cheese for extra creaminess.
Use low, steady heat to melt cheese evenly.
Finish with a splash of heavy cream for richness.
Toss pasta immediately into the hot sauce for perfect coating.
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