Ingredients

• 1 pound Elbow macaroni
• 1/2 cup Unsalted butter
• 1/4 cup + 2 tablespoons All-purpose flour
• 5 cups Whole milk
• 24 ounces Sharp cheddar cheese, shredded
• 8 ounces American cheese, sliced and chopped
• To taste Salt
• To taste Pepper

Instructions

1. Cook the pasta according to the instructions on the box; then drain and set aside.
2. In a large Dutch oven or saucepan, melt the butter over medium heat. Add the flour and whisk to combine, then cook for 1 to 2 minutes, whisking constantly, until the mixture is a light golden brown color and beginning to emit a nutty smell.
3. Reduce the heat to medium-low and slowly whisk in the milk until smooth. Simmer until slightly thickened, about 5 minutes, whisking occasionally.
4. Add the cheese, a handful at a time, whisking well after each addition and not adding more until the previous handful is fully melted and incorporated. Season to taste with salt and pepper.
5. Add the drained pasta to the cheese sauce and stir to combine, breaking up any clumps of macaroni. Serve immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Notes

• Indulge in the creamiest stovetop macaroni and cheese with a perfect blend of cheddar and American cheeses. A comforting and satisfying dish for the whole family.

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