Creamy Baked Mac and Cheese – A Comfort Food Classic

Who doesn’t love a good mac and cheese? It’s the ultimate comfort food that brings back memories of childhood. There are so many variations out there, and everyone has their own way of making it. Today, I want to share with you my tried and true recipe for creamy baked mac and cheese – the way my family loves it.

Ingredients You’ll Need

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

Let’s Get Cooking!

Start by preheating 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 suggestion 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, whisking constantly. Remove it from the heat.
Whisk in the Worcestershire sauce. Gradually add 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 the cooked and drained pasta to the cheese mixture and stir to coat.
Transfer the mixture to the prepared baking dish. Sprinkle the remaining 1 ½ cups of grated cheddar on top.
Bake for 15 minutes, or until the cheese is melted on top and the sauce is bubbly.
For a crispier, browner top, pop the dish under the broiler for 2-5 minutes.

Enjoy your delicious creamy baked mac and cheese! It’s the perfect dish for a cozy night in or a family gathering.

Ingredients You’ll Need

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

Let’s Get Cooking!

Start by preheating 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 suggestion 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, whisking constantly. Remove it from the heat.
Whisk in the Worcestershire sauce. Gradually add 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 the cooked and drained pasta to the cheese mixture and stir to coat.
Transfer the mixture to the prepared baking dish. Sprinkle the remaining 1 ½ cups of grated cheddar on top.
Bake for 15 minutes, or until the cheese is melted on top and the sauce is bubbly.
For a crispier, browner top, pop the dish under the broiler for 2-5 minutes.

Enjoy your delicious creamy baked mac and cheese! It’s the perfect dish for a cozy night in or a family gathering.