Extra-Cheesy Macaroni & Cheese

Serve this mac and cheese hot and bubbling right out of the oven.

5.0 from 1 reviews
Extra-Cheesy Mac and Cheese
Makes 8 to 10 servings
  • ¼ cup unsalted butter
  • ¼ cup all-purpose flour
  • 2½ cups whole milk
  • 1½ teaspoons dry mustard
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon ground nutmeg
  • 6 ounces processed cheese product,* cubed
  • 1¼ cups shredded sharp Cheddar cheese, divided
  • 1 pound elbow macaroni, cooked according to package directions
  1. Preheat oven to broil.
  2. In a 12-inch cast-iron skillet, melt butter over medium-low heat. Whisk in flour; cook, stirring constantly, until bubbly, about 3 minutes. Gradually whisk in milk until smooth. Add mustard, salt, pepper, and nutmeg; cook, stirring frequently until thickened, about 5 minutes. Stir in cheese product and 1 cup Cheddar until melted. Remove from heat; add cooked pasta, stirring until combined. Sprinkle with remaining ¼ cup Cheddar.
  3. Broil until golden brown and bubbly, about 5 minutes.
*We used Velveeta.



  1. Made this for dinner tonight and it was a major hit! I’d never made homemade mac and cheese before but 2/3 of the skillet were picked clean! Think I might throw some crispy bacon in it next time.


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