My family's favorite version of creamy stovetop mac & cheese
Boil pasta to al dente; drain; stir in 1 Tbsp butter. Do not rinse.
Dissolve sodium citrate in 1/4 cup hot water. Add to large pot.
Add to pot: half and half, pasta water, cornstarch, spices, mustard, and butter.
Whisk ingredients and bring to a boil over medium-high heat.
Turn off burner. Add American cheese slices while whisking, until incorporated into sauce.
Whisk in shredded extra sharp cheddar by handfuls, until incorporated. Turn heat to low if needed until sauce is smooth.
If making ahead, keep sauce and pasta separate. If serving immediately, stir in pasta and heat over low heat until hot.
For make ahead recipe (up to 3 days ahead): Keep pasta and sauce separate and keep refrigerated.
To serve: first heat sauce, whisking mixture as needed until hot, then stir in pasta.
Serve immediately, or for a party to hold warm: transfer to a crockpot on "warm" or Instantpot on "warm" setting. Do not try to hold warm on stove; cheese will burn to the bottom of the pot.
Single batch recipe makes 12, one cup servings.
For a party: single batch recipe makes 24, half cup servings.
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