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:
- Preheat your oven to 325 degrees F. Grease a 9 x 13-inch baking dish and set it aside.
- 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.
- 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.
- 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.
- 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.
- Stir in the salt, dry mustard, pepper, and nutmeg. Add the cooked, drained pasta and stir to coat.
- Transfer the mixture to the prepared baking dish. Sprinkle the remaining 1 ½ cups of grated cheddar cheese on top.
- Bake for 15 minutes, or until the cheese on top is melted and the sauce is bubbly.
- 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!