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1
Prepare pasta according to instructions on the packaging.
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2
In a large saucepan or Dutch oven, melt butter.
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3
Gradually whisk in flour.
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4
Continue to whisk until a thick roux forms.
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5
While whisking, add the milk.
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6
Bring the heat up a bit so the milk comes to a boil, and whisk until roux has dissolved into the milk, thickening the sauce.
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7
Allow to simmer until the sauce thickens again.
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8
Lower the heat to medium-low and add shredded cheeses and stir until cheese melts.
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9
If sauce is too thick, you can gradually add more milk as you whisk until you reach a desired consistency.
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10
Add Worcestershire sauce and horseradish.
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11
Stir to combine.
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12
Season with kosher salt and ground black pepper to taste.
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13
Drain the pasta once its done.
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14
Dont rinse.
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15
Carefully dump the pasta into the cheese sauce, bit by bit, and stir to coat.
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16
For a crispy top, broil the mac and cheese.
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17
If your saucepan is not oven-safe, transfer mac and cheese to a vessel that is, such as a Dutch oven or baking dish.
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18
Evenly distribute the crushed saltines over the top of the mac and cheese and place the mac and cheese under a broiler (on high) for a few minutes.
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19
Time varies, since all ovens are different, so keep the oven light on and keep a very close eye on it.
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20
This step should not take long.
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21
When done, remove from oven and serve.
