We just turned your childhood favorite into your worst nightmare.
For the pasta:
3 tbsp food grade activated charcoal powder
8 oz uncooked elbow macaroni
Salt for water
For the sauce:
3 tbsp unsalted butter
2 tbsp all-purpose flour
2 tbsp food grade activated charcoal powder
1 cup whole milk
1 cup cheddar cheese, shredded
Salt to taste
Let's get Cooking...
In a pot, boil 3 cups of lightly salted water. Add the charcoal powder and stir well. Add elbow pasta, stir, and cook until al dente. Drain the black water, coat the pasta with a drizzle of olive oil and set aside.
In a pot, melt butter and whisk in flour and charcoal powder. Cook until the mixture for about one minute. Then pour in cold milk while whisking, and cook for a few minutes until the sauce begins to thicken. Lower heat and add the cheese. Stir until fully melted. Season with salt. Combine the cooked pasta and sauce, and serve.