recipe 
yields
Serves 6-8
2 pounds elbow pasta, cooked
2 quarts whole milk
½ cup flour
½ cup butter
2 tablespoons dijon mustard
2 tablespoons Worcestershire
2 cups Sharp cheddar
2 cups mozzarella cheese
2 cups pepperjack cheese
1 tablespoon nutmeg
Salt and pepper to taste
Ingredients
steps
- Heat pot to medium high heat and add butter. Allow butter to melt then add flour.
- With a wooden spoon stir flour with butter for about 3 minutes until bubbly.
- Add in whole milk, mustard, Worcestershire, nutmegs, salt and pepper.
- Turn off heat and add cheese saving some for the top .
- In a baking pan pour in pasta and top with cheese.
- Bake at 350 degrees cover with foil for 30 minutes or until center is bubbly.
- Remove foil and allow to brown serve immediately.
Date Published: 09.05.21
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- From Tiffany Derry, Roots Southern Table, Houston, Texas
Comments 4
Can this be made ahead of time and stored or multiple days in refrigerator or frozen?
Hi Jane!
Absolutely can be frozen! However, we recommend serving fresh for the best taste!
What is the serving size for this recipe?
Hi Amanda,
This recipe will feed 6 to 8 people depending on hunger levels. If your guests like to go hard on the mac and cheese, we’d say it serves 6.
Happy cooking!