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.