Salt your pasta water well – it adds flavor from the beginning.

Use freshly grated cheese – it melts smoother than bagged cheese.

Warm your milk – this helps thicken the sauce more evenly.

Cook the roux properly – about 2 minutes to get rid of the raw flour taste.

Add milk slowly – to prevent clumps.

Stir constantly – to avoid scorching the milk or flour.

Lower the heat before adding cheese – high heat can make it gritty.

Mix cheeses for depth – sharp cheddar, mozzarella, and Parmesan create balance.

Add a dash of mustard powder – it enhances cheese flavor without tasting like mustard.

Customize with spices – try paprika, garlic powder, or nutmeg.

Use al dente pasta – it will finish cooking slightly in the sauce.

Add pasta gradually – ensure it’s fully coated and adjust for sauciness.

Make a crispy topping – mix breadcrumbs with butter and broil for 2–3 minutes.

Don’t overcook pasta – it can get mushy in sauce.

Use a Dutch oven for even heating – prevents hot spots.

Double the batch – leftovers are even better the next day.

Stir in extras at the end – cooked bacon, spinach, or roasted garlic.

Taste and adjust seasoning – especially salt and pepper.

Add cheese in batches – melts more evenly.

Let it sit for a few minutes before serving – it thickens slightly and improves texture.