Creamy Baked Mac and Cheese
Ingredients:
– 1 lb. dry elbow macaroni pasta
– 1/2 cup salted butter
– 1/2 cup all-purpose flour
– 2 cups milk, at room temperature
– 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
– 1 teaspoon salt
– 1/2 teaspoon dry mustard
– 1/4 teaspoon black pepper
– Pinch of nutmeg
Directions:
1. Preheat oven to 325 degrees F. Grease a 9 x 13-inch baking dish and set aside.
2. In a large pot of salted boiling water, cook pasta for 1 minute less than the package suggestion for al dente (about 8 minutes). Drain and toss with a drizzle of olive oil to prevent sticking.
3. While the pasta boils, melt butter in a large Dutch oven over medium heat. Add flour; cook, whisking constantly, for 1 minute. Gradually whisk in the milk and half-and-half. Bring to a boil, whisking constantly, then remove from heat.
4. Whisk in the Worcestershire sauce. Gradually add all of the Velveeta and half of the cheddar. Stir until melted and smooth. Add salt, dry mustard, pepper, and nutmeg. Fold in cooked pasta until coated.
5. Transfer to the baking dish, sprinkle with remaining cheddar, and bake for 15 minutes until bubbly. For a crispy top, broil for 2-5 minutes.