Ingredients
Equipment
Method
Cook Pasta
- Bring 5 quarts of water to a boil in an 8-10 quart stockpot.
- Add 2 tablespoon kosher salt.
- Add the noodles and stir until the water returns to a boil.
- Cook for 1 minute less than the package instructions for al dente.
- Drain and rinse with cold water to stop the cooking.
- Set aside.
Make Cheese Sauce
- Melt butter in a 3-4 quart pot over medium-low heat.
- Add flour and stir continuously for 5 minutes until fully incorporated.
- Turn off the heat and slowly whisk in the half and half, making sure there are no lumps.
- Turn heat back to medium-high and whisk until the sauce thickens.
- Reduce heat to low.
- Add Worcestershire sauce, Dijon mustard, granulated garlic, and kosher salt.
- Add the mild cheddar, sharp cheddar, and American cheese.
- Stir until fully melted and smooth.
- Simmer for about 5 minutes.
- Remove from heat.
Assemble
- Combine the cheese sauce with the cooked noodles in a large bowl when the sauce has cooled.
- Stir until every noodle is coated.
Bake
- Preheat oven to 350°F.
- Butter a casserole dish or cast iron pan.
- Transfer the mac and cheese to the dish.
- Cover and bake for 20 minutes.
- Remove the cover and bake for an additional 10 minutes until the top is golden and bubbly.
- Spread the ½ cup sharp cheddar evenly on top and place under the broiler for 3-5 minutes for an extra crispy browned crust.
Optional Egg Variation
- Whisk 3 eggs in a separate bowl.
- Fold eggs into the mac and cheese just before transferring to the baking dish.
- Increase the half and half to 5 cups to maintain the right consistency.
Disclosure: Nutrition is estimated and provided for general guidance.
Notes
The key to this mac and cheese is undercooking the pasta by one minute less than al dente—it will finish cooking when baked and won't turn mushy when reheated. The combination of mild cheddar, sharp cheddar, and American cheese creates both flavor depth and the creamy texture that American cheese is known for. Adding eggs is optional but recommended if you're preparing this ahead—it sets the sauce so portions hold their shape better and the dish reheats more evenly. Store covered in the refrigerator for up to 4 days, or freeze in portions for up to 3 months. Reheat from refrigerated in a 350°F oven for 30 minutes covered, then broil with extra cheese for a crispy top.
