Old School Mac n’ Cheese
A cheesy sauce with American and Cheddar cheese coats macaroni and is baked under a layer of potato chips mixed with even more cheese in this home-style American classic.
Preheat oven to 375 degrees F (190 degrees C).
Bring a large pot of lightly salted water to a boil.
Cook elbow macaroni in the boiling water stirring occasionally until cooked through but firm to the bite 8 minutes; drain.
Melt butter in a large pot over medium-low heat.
Slowly add flour to butter whisking constantly; cook until brown and the mixture no longer smells of flour about 5 minutes.
Pour 1 cup milk into the flour mixture whisking continually until fully incorporated about 45 seconds; repeat twice.
Add remaining 3 cups milk to the mixture whisking to incorporate.
Stir Worcestershire sauce mustard powder onion powder and cayenne pepper into the mixture; season with salt and black pepper.