the continuously transgendering hy libre!

Nothing particularly unique here but:

• Make the pasta normally. As Samin Nosrat (or Moira, in the comment below, quoting her) says, make sure the pasta water is as salty as the summer sea.
• In the meantime, saute some onions (I used like half a head, and regretted not using more). Once they look and smell delicious, I splash some water in there like you're making French onion soup, and scrape the bottom of the saucepan with something that won't scratch it to get the delicious bits into our onion water. We'll let that reduce while we...
• Make the cheese sauce! Simple as can be: melt some butter in a saucepan, put some flour in there and let it combine into a goo, then pour cold milk into the pan and stir. (I used iirc 1 tbsp butter : 1 tbsp flour : 1 cup milk.) Then add cheese-- anecdotally, when I add like a quarter of the cheese first as a vanguard, the mixture gets less oily, but I've never seen this corroborated. Add like, half the onion mixture and a splish of the pasta water. Let it mingle, then add salt and/or seasoning until it tastes like cheese as opposed to Cheese Flavor LaCroix.
• And then combine! I served it with garlic bread (i.e. melted some butter, cooked some garlic until it smelled good, added the other half of the onion mixture, spread it on some cheap bread, and let it bake in the oven until-- you guessed it-- it smelled good). Shit rocked.

also yeah, whenever I make pasta I think about Samin Nosrat saying to make it as salty as the summer sea