Creamy stovetop macaroni and cheese

Fill a pot halfway with water, add a tablespoon of salt and bring to a boil.

Add the macaroni, stirring occasionally, return to a boil and boil 10 to 12 minutes until tender.

Reserve one cup of the pasta water and drain the pasta.

In the same pot over medium-low heat melt the butter; whisk in the flour.

Whisk in the pasta water, heavy cream and the spices; cook four to five minutes.

Taste for salt and adjust.

Shred the white cheddar into the sauce and stir until melted.

Add the pasta and mix; turn off the heat and keep mixing.

Transfer to a serving dish and garnish with a little parsley.

Variation: top with more cheddar and bake in the oven.