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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