Super Creamy Baked Mac & Cheese
The most creamy, gooey and delicious baked mac and cheese.
Servings: 8
Ingredients
- 1 lb. Dry elbow macaroni pasta
- 1/2 cup Salted Butter
- 1/2 cup All-purpose flour
- 2 cups Milk Whole Milk
- 2 cups half and half
- 1 tsp Worcestershire sauce
- 12 oz Velveeta cheese Cut into 1 inch cubes
- 4 cups Grated Sharp cheddar cheese Divided into two, 2 Cup portions
- 1 tsp Salt
- 1/2 tsp Dry Mustard
- 1/4 tsp Black Pepper
- 1/8 tsp Nutmeg
Instructions
- Prep Work: Preheat your oven to 325 degrees. Grease a 9x13 inch baking dish and set aside.
- Bring a large pot of salted water to a boil.
- Place the 1 lb. of dry elbows into the boiling pot of water. Cook the pasta for 1 minute less than the package suggestion for al dente (Roughly 8 minutes).
- Drain the pasta and set aside.
- While your pasta is boiling, melt butter in a large Dutch oven (about 6 or 7 quarts) over medium heat. Add flour and whisk constantly for about 1 minute or until the roux starts to have a nutty aroma.
- Gradually, whisk in the milk and half and half. Bring to a boil over medium heat, while whisking constantly. Remove from heat after combined.
- Whisk in the Worcestershire sauce and add all of the Velveeta cheese and 2 cups fo the cheddar cheese. Stir until the cheese is completely melted and smooth.
- Stir in the salt, dry mustard, pepper and nutmeg. Add cooked, drained pasta and fold to coat.
- Transfer your mixture to your pre-greased baking dish. Sprinkle the remaining 2 cups of grated cheddar on top.
- Bake for 30 minutes or until the cheese is melted on top and the sauce is bubbly.
- For a crispier, browner top, pop the dish under the boiler for about 2 minutes.