Description
Mac and cheese is a comfort food favorite, and this creamy baked version takes the classic dish to a whole new level. With a rich, velvety cheese sauce made from Velveeta and sharp cheddar, this recipe is sure to please your family or guests. Baked to perfection, it has a golden, bubbly top that enhances the indulgence of this creamy treat.
Ingredients
1 lb. dry elbow macaroni pasta
½ cup salted butter
½ cup all-purpose flour
2 cups milk, room temperature (2% or whole milk)
2 cups half-and-half, room temperature
1 teaspoon Worcestershire sauce
12 oz Velveeta cheese, cubed, room temperature
3 cups sharp cheddar cheese, grated, divided (room temperature)
1 teaspoon salt
½ teaspoon dry mustard
¼ teaspoon black pepper
Pinch of nutmeg
Instructions
Preheat Oven:
Preheat your oven to 325°F. Grease a 9 x 13-inch baking dish and set it aside.
Cook the Pasta:
Boil a large pot of salted water and cook the elbow macaroni 1 minute less than the package suggests for al dente (about 8 minutes). Drain and toss the pasta with a drizzle of olive oil to prevent sticking.
Make the Cheese Sauce:
In a large Dutch oven over medium heat, melt the butter. Add the flour and whisk constantly for 1 minute to make a roux. Gradually whisk in the milk and half-and-half. Continue whisking and bring the mixture to a boil, then remove it from the heat.
Add Cheese:
Whisk in Worcestershire sauce, followed by Velveeta and 1 ½ cups of grated cheddar cheese. Stir until the cheeses are completely melted and the sauce is smooth. Add the salt, dry mustard, pepper, and a pinch of nutmeg. Stir in the cooked pasta until evenly coated.
Assemble and Bake:
Pour the macaroni mixture into the prepared baking dish. Sprinkle the remaining 1 ½ cups of grated cheddar cheese on top.
Bake:
Bake for 15 minutes, or until the cheese on top is melted and the sauce is bubbly.
Optional Broil:
For a crispy, browned top, broil the mac and cheese for 2-5 minutes, watching closely to prevent burning.
Serve:
Let the dish cool slightly before serving, and enjoy the creamy, cheesy goodness!
Notes
Serving:
For the best experience, serve the mac and cheese warm, straight from the oven. Pair it with a fresh salad, roasted vegetables, or protein like grilled chicken or barbecue ribs for a complete meal. Garnish with freshly chopped parsley or a sprinkle of paprika for extra flavor and presentation.
Storage:
Allow leftovers to cool completely before storing. Transfer them to an airtight container and refrigerate for up to 4 days.
Reheating:
To maintain creaminess, reheat on the stovetop over low heat, stirring in a splash of milk if needed. For oven reheating, cover with foil and bake at 325°F for 15-20 minutes until heated through. Avoid microwaving in large portions, as it can cause uneven heating and dryness.
Freezing:
For longer storage, freeze mac and cheese in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating for the best texture.
