Ingredients

• cooking spray
• 1 , 16 ounce
• 4 teaspoons kosher salt , divided
• 2 , 8 ounce
• 6 tablespoons butter
• 0.33 cups all-purpose flour
• 0.25 teaspoons ground mustard
• 3.5 cups whole milk , or more to taste
• 3 ounces cream cheese , softened
• 0.5 teaspoons ground black pepper
• 0.13 teaspoons cayenne pepper , Optional

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 2 Bring a large pot of water to a boil. Add macaroni and 2 ½ teaspoons salt and cook, stirring frequently, for 5 to 6 minutes. Drain and set aside.
3. 3 Shred Cheddar cheese by hand or in a food processor; set aside.
4. 4 Melt butter in a large saucepan over medium heat. Whisk in flour and cook, whisking constantly, until smooth, 3 to 4 minutes. Whisk in mustard powder, then 3 ½ cups milk. Whisk occasionally until mixture comes to a simmer, then let simmer for 5 minutes.
5. 5 Add cream cheese and cook, stirring often, until thick, creamy, and smooth, about 5 minutes. Add remaining 1 ½ teaspoon salt, pepper, and cayenne.
6. 6 Stir in 2 cups shredded Cheddar. Turn off the heat and let cheese melt. Stir in cooked macaroni. Add up to ¼ cup milk if you feel like the mixture is too thick.
7. 7 Layer ½ of the pasta mixture in the bottom of the prepared baking dish. Top with 1 ½ cups Cheddar. Spread remaining pasta mixture over top and sprinkle with remaining Cheddar.
8. 8 Bake in the preheated oven until golden and bubbly, 25 to 30 minutes.

Nutrition per serving