Irresistible Creamy Baked Macaroni And Cheese: Say Goodbye To Boxed Forever!

My Macaroni and Cheese recipe will have you ditching the box and embracing the flavor. It’s creamy, dreamy, and cheesy perfection!

=== 🍽🍸🥩 RECIPE ===
1 pound (454g) elbow macaroni (or similar)
8 ounces (256g) sharp cheddar cheese, shredded
8 ounces (256g) Monterey Jack cheese, shredded
4 ounces (113g) butter
8 tablespoons flour
2 teaspoons dried mustard
1/4 teaspoon nutmeg
24 ounces (709ml) whole milk
Salt & Pepper
13 x 9 (33 x 23cm) baking dish, buttered.

Cook macaroni per instructions on the box. While the pasta cooks, make the sauce.

In a large saucepan, melt the butter over medium-low heat. Add the flour, to create a roux. Using a wire whisk, stir to combine. Cook for one to two minutes to cook out the taste of the raw flour.

Add the milk, stirring constantly, and cook until thickened, 5 to 7 minutes. Shut off the heat and add the mustard, nutmeg, cheese, salt, and pepper. Whisk to combine until the cheese is melted.

Combine with the cooked macaroni, stir well, and put in the baking dish.

Bake uncovered at375°F (190°C) for 30 to 35 minutes or until the top is brown and bubbly. If additional browning is desired, place under a low broiler for just a few minutes. Remove from the oven and allow to rest for 10 minutes before serving.

Options to try:
Add a light layer of bread crumbs to the top before baking.
Add an additional layer of shredded sheep to the top before baking

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