I baked mac and cheese with a creamy sauce. It’s almost a worldwide comfort food, yet many different versions exist! I nearly didn’t post this recipe because there are SO many mac and cheese recipes out there, and most people have a favorite method to make it.
Of course, there is no “right” or “wrong” method to cook mac & cheese, so I’m here to share how I like to make it (and how my family does, too).
Ingredients
1 pound dry elbow macaroni
12 c. salted butter
12 cup regular flour
2 cups room temperature milk (I use 2%, but whole milk also works well)
2 cups room temperature half-and-half
1 tsp Worcestershire sauce
12 ounces room temperature cubed Velveeta cheese
3 cups (at room temperature) grated sharp cheddar cheese
1 teaspoon sea salt
12 tsp dried mustard
14 tsp black pepper
1 tsp. nutmeg
Cook pasta 1 minute shorter than the package recommendation for al dente (approximately 8 minutes) in a large pot of salted boiling water. To prevent sticking, drain and toss with a splash of olive oil.
Melt butter in a large Dutch oven (approximately 6-7 quarts) over medium heat while the pasta cooks. Cook for 1 minute, whisking regularly, after adding the flour. Whisk in the milk and half-and-half slowly. Bring to a boil, whisking continually, over medium heat. Take the pan off the heat.
Incorporate the Worcestershire sauce. Add all the Velveeta cheese and half of the cheddar cheese (1 12 cup) gradually. Stir the cheese until it is melted and smooth. Combine the salt, dry mustard, pepper, and nutmeg in a mixing bowl. Stir in the cooked, drained pasta to coat.
Place in the prepared baking dish. Top with the remaining 1 12 cup shredded cheddar. Bake for 15 minutes until the cheese on top is melted and the sauce is bubbling.
Broil the dish for 2-5 minutes to get a crisper, browner top.
