2 cups low-fat mayonnaise
1/2 cup apple cider vinegar
1/4 cup chopped fresh parsley
2 tablespoons granulated sugar
2 tablespoons Worcestershire sauce
1 tablespoon pepper, plus more
1 tablespoon kosher salt, plus more
Add the mayonnaise, vinegar, parsley, sugar, Worcestershire, pepper and salt in a large bowl and whisk until the sauce is combined and homogenous. Taste and season with salt and pepper.
8 ounces unsalted butter
8 ounces all-purpose flour
4 cups whole milk
1 1/2 cups shredded Cheddar
1 cup shredded white American cheese
1 cup cream cheese
3 cups cooked elbow macaroni
3 tablespoons kosher salt
Make a roux by melting the butter with the flour in a large pot over medium heat. Cook the roux until it resembles wet sand, about 5 minutes Add the milk and whisk constantly until smooth. Add the Cheddar, American cheese and cream cheese, and whisk to a creamy sauce consistency.
Add the macaroni to the sauce and cook to desired consistency. Mix in the kosher salt and some black pepper.