Copycat Kraft Mac and Cheese

8 people

Creamy baked-style mac and cheese made with a butter-flour roux, milk, and sharp cheddar and Colby Jack cheeses.

prepCook 8 oz / 225 g elbow macaroni to al dente in salted water; reserve 1 cup / 240 ml pasta water, drain pasta and set aside
60 g butter	Melt butter, whisk in flour until smooth	Slowly whisk in milk, simmer until thickened	Stir in cheeses and spices until smooth	Fold in pasta, thin with pasta water if needed
30 g flour
720 ml milk
200 g Cracker Barrel Sharp Cheddar Cheese, shredded
115 g Colby Jack, shredded
1 teaspoon salt
1/2 teaspoon pepper
pasta water (reserved, as needed)

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