Classic Macaroni and Cheese
Makes 6 to 8 servings
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 2½ cups whole milk, room temperature
  • 5 cups shredded Colby-Jack cheese, divided (about 2½ [8-ounce] blocks)
  • 2 ounces cream cheese, room temperature
  • 1 teaspoon yellow mustard
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon kosher salt
  • ½ to 1 teaspoon hot sauce (optional)
  • 1 (16-ounce) box large elbow macaroni, cooked according to package instructions
  1. Preheat oven to broil.
  2. In a medium Dutch oven, melt butter over medium heat. When butter is melted and bubbling, add flour. Cook, stirring constantly, for 2 minutes. Slowly whisk in milk. Cook, stirring frequently, until thickened, 10 to 15 minutes.
  3. Reduce heat to low. Working in batches, add 4 cups cheese, a little at a time, whisking until completely combined after each addition. Add cream cheese, mustard, Worcestershire, salt, and hot sauce (if using), whisking until completely combined. Stir in cooked pasta. Sprinkle with remaining 1 cup cheese.
  4. Broil until cheese is browned and bubbling, 3 to 5 minutes. Serve immediately.
SKIP THE BROIL: This mac and cheese is perfectly delicious served straight out of the pot. To save a few minutes or keep it simple, you can leave off the added cheese on top and skip the broil.
Recipe by Taste of the South at