Cut out the dishes with this incredibly cheesy and creamy one-pot stovetop mac and cheese! Elbow pasta cooks right in the velvety cheese sauce instead of boiling separately for maximum flavor infusion (and convenience!).
Melt the butter in a large pot on a medium-high heat. Add the flour and cook for 1 minute stirring, until combined.
Add 1/2 cup water and whisk until the mixture is smooth and begins to thicken.
Add the remaining water and bring to a simmer.
Add milk, spices, pasta, and salt to the pot. Bring to a simmer then reduce to a low-medium heat and cook for 10-12 minutes stirring occasionally until pasta is tender.
While the pasta is cooking shred the cheese.
When the pasta is tender remove the pot from the heat and stir the cheese through the pasta until it has melted and combined with the sauce.
Optional step: Transfer mac and cheese to an oven-proof dish. Mix breadcrumbs with shredded cheese for the topping, and spread on top of the macaroni. Place under a preheated broiler and cook until golden and crunchy (about 5 minutes).