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Creamy Baked Mac and Cheese

Creamy Baked Mac and Cheese

This Creamy Baked Mac and Cheese is rich, smooth, and loaded with classic cheddar flavor. It bakes just long enough to melt the cheesy topping while keeping the pasta creamy and tender.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8

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 Velveeta cheese cubed and at room temperature
  • 3 cups grated sharp cheddar cheese divided and at room temperature
  • 1 teaspoon salt
  • ½ teaspoon dry mustard
  • ¼ teaspoon black pepper
  • Pinch of nutmeg
  • Olive oil for tossing pasta

Instructions
 

  • Preheat oven to 325°F. Grease a 9 x 13-inch baking dish and set aside.
  • Bring a large pot of salted water to a boil. Cook the elbow macaroni for 1 minute less than the package directions for al dente, about 8 minutes.
  • Drain the pasta and toss it with a drizzle of olive oil to prevent sticking.
  • While the pasta cooks, melt the butter in a large Dutch oven or heavy pot over medium heat.
  • Add the flour and cook, whisking constantly, for 1 minute.
  • Very gradually whisk in the milk and half-and-half. Continue whisking until smooth.
  • Bring the sauce to a boil over medium heat, whisking constantly, then remove from the heat.
  • Whisk in the Worcestershire sauce.
  • Gradually add the cubed Velveeta and 1 ½ cups of the grated sharp cheddar cheese. Stir until the cheese is completely melted and the sauce is smooth.
  • Stir in the salt, dry mustard, black pepper, and nutmeg.
  • Add the cooked and drained pasta to the cheese sauce. Stir until the macaroni is fully coated.
  • Transfer the macaroni and cheese mixture to the prepared baking dish.
  • Sprinkle the remaining 1 ½ cups grated sharp cheddar cheese evenly over the top.
  • Bake for 15 minutes, or until the cheese on top is melted and the sauce is bubbly.
  • For a crispier, more golden top, place the dish under the broiler for 2 to 5 minutes. Watch closely to prevent burning.
  • Let the baked mac and cheese rest for a few minutes before serving.

Notes

For the creamiest texture, grate the cheddar yourself and avoid overbaking. The sauce should be hot and creamy before it goes into the oven, so the bake time only needs to melt the topping and finish the dish.