Creamy Baked Mac and Cheese

Creamy Baked Mac and Cheese

from theseasonedmom.com
35 min
10 servings

Ooey, gooey and oh-so-cheesy! This Creamy Baked Mac and Cheese is the best mac and cheese recipe that you'll ever taste.

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

Directions

  1. 1

    Preheat oven to 325°F. Grease a 9 x 13-inch baking dish and set aside.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    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.

  6. 6

    For a crispier, browner top, pop the dish under the broiler for 2-5 minutes.