Homestyle Cracker Barrel's Creamy Mac & Cheese

Cook the macaroni according to package directions in salted water until al dente. Drain well and set aside.

While the pasta cooks, prepare the cheese sauce. In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat.

Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. Do not let it brown.

Gradually whisk in the warm milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens to a smooth, creamy consistency, about 5-7 minutes. Bring to a gentle simmer, then reduce heat to low.

Remove the pot from the heat. Add the shredded sharp cheddar and mild cheddar/Monterey Jack cheese to the sauce. Stir continuously until all the cheese is completely melted and the sauce is smooth.

Stir in the salt, black pepper, and dry mustard powder (if using). Taste and adjust seasonings as needed.

Add the drained cooked macaroni to the cheese sauce. Stir gently until all the pasta is evenly coated.

Serve immediately. For an optional baked version, transfer the macaroni and cheese to a greased 9x13 inch baking dish, top with a little extra shredded cheese, and bake at 350°F (175°C) for 15-20 minutes, or until bubbly and lightly golden.