Creamy Baked Mac and Cheese

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: Approximately 8 servings
Category: Main Dish
Method: Baking
Cuisine: American

Ingredients:

• 1 lb. dry elbow macaroni pasta
• ½ cup salted butter
• ½ cup all-purpose flour
• 2 cups milk, at room temperature (2% or whole milk)
• 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

Instructions:

1. Preheat your oven to 325 degrees F. Grease a 9 x 13-inch baking dish and set it aside.
2. In a large pot of salted boiling water, cook the pasta for 1 minute less than the package suggests for al dente (about 8 minutes). Drain the pasta and toss it with a drizzle of olive oil to prevent sticking.
3. While the pasta is boiling, melt the butter in a large Dutch oven (about 6-7 quarts) over medium heat. Add the flour and cook, whisking constantly, for 1 minute.
4. Gradually whisk in the milk and half-and-half. Bring the mixture to a boil over medium heat while continuing to whisk constantly. Remove it from the heat.
5. 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 the sauce is smooth.
6. Stir in the salt, dry mustard, pepper, and nutmeg. Add the cooked, drained pasta and stir to coat.
7. Transfer the mixture to the prepared baking dish. Sprinkle the remaining 1 ½ cups of grated cheddar cheese on top.
8. Bake for 15 minutes, or until the cheese on top is melted and the sauce is bubbly.
9. For a crispier, browner top, you can place the dish under the broiler for 2-5 minutes.

Enjoy your creamy and indulgent Baked Mac and Cheese!