This classic Creamy Baked Mac and Cheese is a comforting, cheesy favorite with a velvety sauce made from Velveeta and sharp cheddar, baked to golden, bubbly perfection.
š§¾ Ingredients
| Ingredient | Quantity |
|---|---|
| Dry elbow macaroni | 1 lb |
| Salted butter | Ā½ cup |
| All-purpose flour | Ā½ cup |
| Milk (2% or whole, room temperature) | 2 cups |
| Half-and-half (room temperature) | 2 cups |
| Worcestershire sauce | 1 tsp |
| Velveeta cheese, cubed | 12 oz |
| Sharp cheddar cheese, grated, divided | 3 cups |
| Salt | 1 tsp |
| Dry mustard | Ā½ tsp |
| Black pepper | Ā¼ tsp |
| Nutmeg | Pinch |
š³ Instructions
Step 1: Preheat Oven and Cook Pasta
Preheat oven to 325Ā°F (163Ā°C). Grease a 9Ć13-inch baking dish. In a large pot of salted boiling water, cook pasta 1 minute less than package instructions for al dente (about 8 minutes). Drain and toss with a drizzle of olive oil to prevent sticking.
Step 2: Make the Roux
In a large Dutch oven over medium heat, melt the butter. Stir in the flour and cook, whisking constantly, for 1 minute to form a smooth roux.
Step 3: Prepare the Sauce
Gradually whisk in the milk and half-and-half. Bring to a gentle boil while whisking continuously, then remove from heat.
Step 4: Add Cheese and Seasoning
Stir in Worcestershire sauce. Add all the Velveeta and half of the cheddar cheese (1Ā½ cups), stirring until melted and smooth. Season with salt, dry mustard, pepper, and a pinch of nutmeg.
Step 5: Combine Pasta and Bake
Add the cooked pasta to the sauce, mixing to coat evenly. Pour into the prepared baking dish. Top with remaining cheddar cheese. Bake for 15 minutes, or until the sauce is bubbly and the top is melted.
Step 6: Optional Broil
For a crispier, golden top, place under the broiler 2ā5 minutes, watching carefully to avoid burning.
