Best EVER Mac and Cheese in the best every pan. There is no match for the Always pan. ½ stick of butter (4 oz or ¼ cup) ¼ cup grated onion 1 tsp garlic powder 1 tsp mustard powder 1 tsp smoked paprika 1 tsp cayenne (optional) 1 tsp black pepper 1 Tbl Worcestershire sauce 4 Tbl flour 3 cups whole milk 16 oz white American cheese slices (make sure this is real cheese, not processed, or look below to see what I used instead all together) 8 oz med cheddar, grated 8 oz sharp white or yellow cheddar, grated 16 oz elbow macaroni Optional for topping: 1.5 sleeves of Ritz crackers and ½ stick of butter (4 oz or ¼ cup) Cook on stovetop the butter, onion (until soft), spices and Worcestershire sauce. Add flour very slowly, whisking the entire time. Slowly whisk in the milk while over low heat. Once all ingredients are thoroughly mixed together, add in the 3 cheeses. Meanwhile, boil macaroni to box specifications. Drain and add to cheese mixture, stirring well. Dump into a 9x13 pan. Optional topping: crush up Ritz crackers and mix with ½ stick butter. Sprinkle over the top. Bake at 350 degrees for 15 minutes covered and then another 15 minutes uncovered. I didn’t want to use American cheese so to substitute I did half Gruyère and half mild cheddar! It turns out SO good LTKdayinmylife LTKmomlife LTKfoodie