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Ingredients
1 lb. dry elbow macaroni pasta
½ cup salted butter
½ cup all-purpose flour
2 cups milk, at room
temperature (I use 2%, but
whole milk will also work well)
2 cups half-and-half, at room
temperature
1 teaspoon Worcestershire sauce
12 ounces cubed Velveeta
cheese, at room temperature
3 cups grated sharp cheddar
cheese, divided (at room
temperature)
1 teaspoon salt
½ teaspoon dry mustard
¼ teaspoon black pepper
Pinch of nutmeg
How To Make Creamy baked
Mac And Cheese
Preheat oven to 325 degrees F.
Grease a 9 x 13-inch baking dish
and set aside.
In a large pot of salted boiling
water, cook pasta for 1 minute
less than the package suggestion
for al dente (about 8 minutes).
Drain and toss with a drizzle of
olive oil to prevent sticking.
While the pasta boils, melt
butter in a large Dutch oven
(about 6-7 quarts) over medium
heat. Add flour; cook, whisking
constantly, for 1 minute. Very
gradually, whisk in the milk and
half-and-half. Bring to a boil
over medium heat, whisking
constantly. Remove from the
heat.
Whisk in the Worcestershire
sauce. Gradually add all of the
Velveeta cheese and half of the
cheddar cheese (1 ½ cups). Stir
until the cheese is completely
melted and smooth. Stir in the
salt, dry mustard, pepper and
nutmeg. Add cooked, drained
pasta and stir to coat.
Transfer to the prepared baking
dish. Sprinkle remaining 1 ½
cups of grated cheddar on top.
Bake for 15 minutes, or until
cheese is melted on top and the
sauce is bubbly.
For a crispier, browner top, pop
the dish under the broiler for 2-5 minutes.
