Ingredients:
1 lb dry elbow macaroni pasta
1/2 cup salted butter
1/2 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 of room-temperature, cubed Velveeta cheese
Three cups of room-temperature, finely shredded strong cheddar cheese, split
1 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon black pepper
Pinch of nutmeg
Instructions:
Preheat the oven to 325 degrees
. Grease and save a 9 x 13-inch baking dish.
Cook the pasta in a large pot of salted boiling water for 1 minute less than the package suggests for al dente (about 8 minutes). To keep the pasta from sticking, drain it and toss it with a splash of olive oil.
In a large Dutch oven (about 6-7 quarts), melt the butter over medium heat. Stir add the flour and cook for 1 minute, whisking continuously.
Gradually whisk in the milk and half-and-half. Over medium heat, bring the mixture to a boil while whisking continuously. Remove from the heat.
Whisk in the Worcestershire sauce. Gradually add the cubed Velveeta cheese and half of the grated cheddar cheese (1 1/2 cups). Stir the cheese until it melts completely and becomes smooth.
Stir in the salt, dry mustard, black pepper, and nutmeg. Add the cooked and drained pasta to the sauce and stir to coat.
Transfer the mixture to the prepared baking dish. Sprinkle the remaining 1 1/2 cups of grated cheddar cheese on top.
Bake for 15 minutes, or until the cheese is melted on top and the sauce is bubbly.
For a crispier, browner top, you can place the dish under the broiler for 2-5 minutes.
This creamy baked mac and cheese recipe combines elbow macaroni with a rich cheese sauce made from Velveeta and cheddar cheese. It’s a comforting and indulgent dish that’s perfect for family gatherings or as a side for special occasions. Enjoy the creamy, cheesy goodness straight from the oven!