Ingredients

• Pasta:
  • 1 lb. dry elbow macaroni pasta
• Cheese Sauce:
  • 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

1. Preheat and Prep:

• Preheat your oven to 325°F (165°C).
• Grease a 9 x 13-inch baking dish with butter or non-stick spray and set it aside.

2. Cook the Pasta:

• In a large pot of salted boiling water, cook the elbow macaroni for about 8 minutes, which is 1 minute less than the package instructions for al dente. This ensures the pasta doesn’t overcook in the oven.
• Drain the pasta and toss it with a drizzle of olive oil to prevent it from sticking together.

3. Prepare the Cheese Sauce:

• In a large Dutch oven (about 6-7 quarts), melt the butter over medium heat.
• Add the flour to the melted butter and cook, whisking constantly, for 1 minute to form a roux. This step is crucial for creating a smooth, lump-free sauce.
• Gradually whisk in the milk and half-and-half. It’s important to add these liquids slowly while whisking to avoid lumps. Continue to whisk until the mixture is smooth and starts to thicken.
• Bring the mixture to a gentle boil over medium heat, whisking constantly. Once it reaches a boil, remove it from the heat.

4. Add Cheese and Seasonings:

• Whisk in the Worcestershire sauce for an added depth of flavor.
• Gradually add all the Velveeta cheese and half of the grated cheddar cheese (1 ½ cups). Stir until the cheese is completely melted and the sauce is smooth and creamy.
• Season the sauce with salt, dry mustard, black pepper, and a pinch of nutmeg. These spices enhance the overall flavor, making the sauce rich and flavorful.

5. Combine with Pasta:

• Add the cooked and drained pasta to the cheese sauce. Stir gently to ensure all the pasta is well coated with the creamy sauce.

6. Bake the Mac and Cheese:

• Transfer the cheesy pasta mixture to the prepared baking dish.
• Sprinkle the remaining 1 ½ cups of grated cheddar cheese evenly over the top.
• Bake in the preheated oven for about 15 minutes, or until the cheese on top is melted and the sauce is bubbly around the edges.

7. Optional Broiling:

• For a crispier, golden-brown top, you can place the dish under the broiler for an additional 2-5 minutes. Keep a close eye on it to prevent burning.

8. Serve:

• Remove the mac and cheese from the oven and let it sit for a few minutes before serving. This allows the sauce to set slightly, making it easier to serve.
• Scoop generous portions onto plates and enjoy the creamy, cheesy comfort of this baked mac and cheese.

Tips and Variations

• Cheese Variety: Feel free to mix in other types of cheese such as Gruyère, Monterey Jack, or Gouda for a unique flavor profile.
• Breadcrumb Topping: For an extra crunchy topping, mix 1 cup of breadcrumbs with 2 tablespoons of melted butter and sprinkle over the top before baking.
• Spicy Kick: Add a pinch of cayenne pepper or a few dashes of hot sauce to the cheese sauce for a spicy variation.
• Vegetable Add-ins: Stir in cooked broccoli, peas, or sautéed spinach for a healthier twist.
• Protein Boost: Add cooked bacon, ham, or shredded chicken to make it a more substantial meal.

Storage and Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat individual portions in the microwave, or cover the baking dish with foil and reheat in a 350°F (175°C) oven until warmed through.

This creamy baked mac and cheese is a surefire hit, combining a luscious cheese sauce with perfectly cooked pasta for a dish that’s hard to resist. Whether you stick to the classic recipe or add your own twists, it’s a versatile and beloved comfort food that’s sure to please everyone at the table. Enjoy!

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