16ounceswhole wheat pastawe like the gemelli or shells shape
In large pot, cook pasta according to package directions. Drain and return to pot.
In medium saucepan, combine 1 cup milk and flour, using whisk to blend into a smooth mixture.
Stir in remaining 2 cups milk and salt and bring mixture to a boil over medium heat, stirring often to avoid burning or sticking.
Turn heat to low and simmer for about 3 minutes, until slightly thickened, stirring constantly.
Remove from heat and add shredded cheese and black pepper, stirring until cheese is melted. Set aside.
Add cheese sauce over cooked pasta in pan and serve.
HOMEMADE STOVETOP MAC AND CHEESE MAKE AHEAD TIPS:Can you prepare it ahead of time?This Homemade Stovetop Mac and Cheese is perfect to make ahead! I store any leftover sauce in the refrigerator for up to five days (if it lasts that long). I normally store the sauce and any leftover cooked pasta separately so it’s easier to heat up just what we need.Can you freeze it?Yes! I have also frozen this sauce. I love to use Souper Cubes to freeze sauces and other foods for the freezer. They are great because they freeze the sauce in uniform blocks that saves space in the freezer. They have half cup and one cup portions so that makes it easy to heat up just what we need when we want it. Or any labeled, freezer safe container will do too! How do you reheat it?From the refrigerator, I just heat it up for a couple of minutes on high in the microwave.From the freezer, I make the pasta fresh and then heat up the frozen sauce for about three minutes (for one cup portions). Stir it to blend it well and add another minute or so until it’s warmed through.You can also heat up the prepared sauce in a small saucepan over low heat.