This is what mac and cheese should taste like!!

I hate Velveeta mac and cheese. It's cheap, easy to make and you can tell.
Up until a year ago, I had never tried my hand at homemade mac and cheese.
1. It's calorie overload

2. It seems difficult because of all the ingredients

That is until I finally went out and purchased the Down Home With The Neely's cookbook.
They are so fun to watch and I typically love what they are cooking up!

Meet the mackdaddy of Mac and Cheese!!

Now, yes it is still time consuming and loaded down with calories but just pretend it doesn't and loathe in the most magnificent taste ever!

Total time: 1 hour 5 minutes

Servings: 6 (or for two as a meal if you are Ryan and I and go back for thirds)

• Ingredients
• 6 tablespoons butter
• 1/2 cup all-purpose flour
• 4 cups milk, warm
• 1 teaspoon dry mustard
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon cayenne pepper
• Dash salt and freshly ground black pepper
• Dash hot sauce
• Dash Worcestershire sauce
• 3 cups shredded Cheddar
• 1 pound cavatappi pasta, cooked al dente
• 1 cup crushed potato chips
• 5 slices cooked bacon, crumbled
• 1/2 cup freshly grated Parmesan, for topping

Directions

Heat oven to 350 degrees F.

Melt 6 tablespoons butter in a large saucepot over medium heat. Add flour and cook, stirring, for 1 minute. Whisk in the warmed milk and bring to a boil, continue to whisk constantly. The mixture will thicken as the heat increases. Continue to stir while adding

the dry mustard, nutmeg, cayenne, salt, pepper, hot sauce and Worcestershire. Stir in the 3 cups of Cheddar until it melts.

Pour the cheese sauce over the noodles and add to a 3 quart casserole dish.

Sprinkle the chips, bacon and Parmesan on top and bake for 35 minutes.

This is perfect for any meal, but reminds me of fall because it's so comforting!