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Mac and Cheese

Take the Finish® 24 Hour Challenge by making this comforting mac and cheese.


  • 1 lb. dry elbow macaroni pasta
  • ½ cup salted butter
  • ½ cup all-purpose flour
  • 2 cups milk, at room temperature (2% or whole milk)
  • 2 cups half-and-half, at room temperature
  • 1 teaspoon Worcestershire sauce
  • 12 ounces cubed american cheese, at room temperature
  • 3 cups grated sharp cheddar cheese, divided (at room temperature)
  • 1 teaspoon salt
  • ½ teaspoon dry mustard
  • ¼ teaspoon black pepper
  • pinch of nutmeg


  1. Boil salted water and cook noodles until just before al dente, according to package directions. Drain and drizzle a small amount of olive oil to prevent sticking.
  2. While noodles are cooking, make the roux and béchamel sauce in a Dutch oven or large saucepan using the butter, flour, milk, and half-and-half. Whisk in the worcestershire sauce, cheeses, and seasoning.
  3. Stir in the cooked macaroni until all of the noodles are well coated.
  4. Pour noodle and cheese mixture into a 9 x 13-inch (3-quart) baking dish. Sprinkle grated cheese on top.
  5. Bake in a 325°F oven for about 15 minutes, until cheese is melted on top and the inside is hot and bubbly.