Baked mac and cheese is the ultimate comfort food—and with so many versions out there, everyone has a favorite. This is mine: creamy, cheesy, and always a hit with my family.
Ingredients
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1 lb elbow macaroni
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½ cup (1 stick) salted butter
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½ cup all-purpose flour
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2 cups milk (room temperature; 2% or whole milk)
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2 cups half-and-half (room temperature)
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1 tsp Worcestershire sauce
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12 oz Velveeta cheese, cubed and at room temperature
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3 cups sharp cheddar cheese, grated and divided (room temperature)
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1 tsp salt
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½ tsp dry mustard
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¼ tsp black pepper
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Pinch of nutmeg
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Drizzle of olive oil (to prevent pasta from sticking)
Instructions
1. Preheat and Prep:
Preheat oven to 325°F (165°C). Grease a 9×13-inch baking dish and set aside.
2. Cook the Pasta:
Boil a large pot of salted water. Cook the macaroni for 1 minute less than al dente (about 8 minutes). Drain and toss with a bit of olive oil to keep it from sticking.
3. Make the Cheese Sauce:
In a large Dutch oven (6–7 quarts), melt the butter over medium heat.
Whisk in the flour and cook for 1 minute, stirring constantly.
Gradually add the milk and half-and-half, whisking until smooth.
Bring to a gentle boil, continuing to whisk. Remove from heat.
4. Add the Cheese & Seasoning:
Whisk in Worcestershire sauce.
Stir in the Velveeta and 1½ cups of the cheddar until fully melted and smooth.
Season with salt, dry mustard, black pepper, and a pinch of nutmeg.
5. Combine with Pasta:
Add the drained macaroni to the sauce and stir until evenly coated.
6. Assemble & Bake:
Pour into the prepared baking dish.
Top with the remaining 1½ cups of cheddar cheese.
Bake uncovered for 15 minutes, or until the cheese is melted and the sauce is bubbling around the edges.