Stovetop Mac & Cheese

• 8 ounces elbow pasta
• Kosher salt, for the pasta water, plus more to taste
• 2/3 cup heavy cream
• 6 ounces cheddar, grated (preferably a younger, not super-aged variety)
• 3/8 teaspoon garlic powder
• 1/8 teaspoon white pepper

1. Bring a pot of water to a boil and salt it generously (I estimate 1 tablespoon kosher salt per 1 quart water). Add the pasta and cook until al dente, starting to check the noodles after 4 minutes. Remember, they'll continue to cook in the warm sauce. As soon as the pasta is ready, drain it in a colander.
2. Set the empty pot back on the stove over medium heat and add the cream. Bring to a boil and cook for 2 to 3 minutes, until it starts to look slightly thick. Drop the heat to low and add the cheese and spices. Whisk until a smooth cheese sauce forms.
3. Stir the pasta into the cheese sauce and give it a taste. More garlic powder, white pepper, or salt? Adjust accordingly, then serve right away.

elbow pasta, kosher salt, heavy cream, cheddar, garlic powder, white pepper

Taken from food52.com/recipes/81924-stovetop-mac-and-cheese-with-garlic-powder-recipe (may not work)