Ingredients
10
10 servings
- •cooking spray
- •1 (16 ounce) package elbow macaroni
- •4 teaspoons kosher salt, divided
- •2 (8 ounce) packages sharp Cheddar cheese
- •6 tablespoons butter
- •0.333 cup all-purpose flour
- •0.25 teaspoon ground mustard
- •3.5 cups whole milk, or more to taste
- •3 ounces cream cheese, softened
- •0.5 teaspoon ground black pepper
- •0.125 teaspoon cayenne pepper
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Bring a large pot of water to a boil. Add macaroni and 2 ½ teaspoons salt and cook, stirring frequently, for 5 to 6 minutes. Drain and set aside.
- Shred Cheddar cheese by hand or in a food processor; set aside.
- Melt butter in a large saucepan over medium heat. Whisk in flour and cook, whisking constantly, until smooth, 3 to 4 minutes. Whisk in mustard powder, then 3 ½ cups milk. Whisk occasionally until mixture comes to a simmer, then let simmer for 5 minutes.
- Add cream cheese and cook, stirring often, until thick, creamy, and smooth, about 5 minutes. Add remaining 1 ½ teaspoon salt, pepper, and cayenne.
- Stir in 2 cups shredded Cheddar. Turn off the heat and let cheese melt. Stir in cooked macaroni. Add up to ¼ cup milk if you feel like the mixture is too thick.
- Layer ½ of the pasta mixture in the bottom of the prepared baking dish. Top with 1 ½ cups Cheddar. Spread remaining pasta mixture over top and sprinkle with remaining Cheddar.
- Bake in the preheated oven until golden and bubbly, 25 to 30 minutes.
Nutritional Facts
Per 10 servings
- Calories: 505
- Carbohydrate: 41g
- Fat: 28g
- Fiber: 2g
- Protein: 21g
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