Creamy Homemade Mac and Cheese

Bring a large pot of water to a boil. Cook the elbow macaroni in according to the package directions, but 1-2 minutes less. When finished cooking, drain and set aside.

Meanwhile, start the cheese sauce. In a large pot or Dutch oven melt the butter over medium to medium high heat.

When the butter is melted, sprinkle in the flour and whisk until light brown, about 2-3 minutes. Slowly pour in the milk, whisking constantly. Add in the spices.

Continue cooking over medium high heat until the sauce is thickened, about 3-4 minutes. Add in 4 cups of the cheddar cheese and stir until melted and creamy. Pour in the cooked macaroni. Mix together until well combined.

Spray a 9x13 baking dish with non-stick spray. Pour in half of the macaroni and cheese. Top with 1 cup of shredded cheese. Pour the rest of the macaroni and cheese and top with the remaining 1 cup of cheese.

Bake uncovered for 20 minutes.