Old School Mac N’ Cheese

Ingredients

1 ¾ Pounds Whole-Wheat Macaroni

1 Cup Butter

¾ Cup All-Purpose Flour

6 Cups Milk, Divided

1 Tablespoon Worcestershire Sauce

1 Teaspoon Mustard Powder

1 Teaspoon Onion Powder

Sea Salt And Ground Black Pepper To Taste

2 (8 Ounce) Package Shredded Cheddar Cheese, Divided

1 (8 Ounce) Packages Shredded Colby

1 (8 Ounce) Bag Potato Chips, Crushed

1 Cup Shredded Cheddar Cheese

⅓ Cup Grated Parmesan Cheese

Cooking Spray

Directions

Step 1 Preheat Oven To 375 Degrees F (190 Degrees C).

Step 2 Bring A Large Pot Of Lightly Salted Water To A Boil. Cook Elbow Macaroni In The Boiling Water, Stirring Occasionally Until Cooked Through But Firm To The Bite, 8 Minutes; Drain.

Step 3 Melt Butter In A Large Pot Over Medium-Low Heat. Slowly Add Flour To Butter, Whisking Constantly; Cook Until Brown And The Mixture No Longer Smells Of Flour, About 5 Minutes. Pour 1 Cup Milk Into The Flour Mixture, Whisking Continually Until Fully Incorporated, About 45 Seconds; Repeat Twice. Add Remaining 3 Cups Milk To The Mixture, Whisking To Incorporate. Stir Worcestershire Sauce, Mustard Powder, Onion Powder, Into The Mixture; Season With Salt And Black Pepper.

Step 4 Reduce Heat To Low. Cook Sauce, Whisking Frequently, Until It Begins To Thicken, About 10 Minutes. Add About Half The Package Of Shredded Cheddar Cheese; Stir Continually Until The Cheese Melts Completely. Repeat With Remaining Half Package Of Cheddar Cheese And The American Cheese, About 4 Ounces At A Time. Once Cheese Is Entirely Incorporated, Remove Sauce From Heat.

Step 5 Stir Drained Macaroni Into The Cheese Sauce To Coat. Divide Macaroni Between Two 9×13-Inch Baking Dishes.

Step 6 Mix Crushed Potato Chips, 1 Cup Shredded Cheddar Cheese, And Parmesan Cheese In A Bowl. Top The Macaroni With The Potato Chip Mixture Evenly. Spray The Potato Chip Mixture With Cooking Spray.

Step 7 Bake In Preheated Oven Until The Crust Is Golden Brown And The Sauce Is Bubbling, 35 To 45 Minutes.