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.