This classic Creamy Baked Mac and Cheese features a rich, velvety sauce made with a combination of Velveeta and sharp cheddar, creating the ultimate comfort dish with a bubbly, golden-brown crust.
Ingredients
INGREDIENT QUANTITY
Dry elbow macaroni pasta 1 lb
Salted butter ½ cup
All-purpose flour ½ cup
Milk (2% or whole, room temperature) 2 cups
Half-and-half (room temperature) 2 cups
Worcestershire sauce 1 teaspoon
Velveeta cheese, cubed (room temperature) 12 oz
Sharp cheddar cheese, grated (room temperature), divided 3 cups
Salt 1 teaspoon
Dry mustard ½ teaspoon
Black pepper ¼ teaspoon
Nutmeg Pinch
How to Make Creamy Baked Mac and Cheese
STEP 1: PREHEAT OVEN & COOK PASTA
Preheat oven to 325°F (165°C). Grease a 9×13-inch baking dish and set aside.
Bring a large pot of salted water to a boil and cook the pasta 1 minute less than al dente (about 8 minutes). Drain and toss with a drizzle of olive oil to prevent sticking.
STEP 2: MAKE THE ROUX
While the pasta cooks, melt the butter in a large Dutch oven over medium heat. Add the flour and cook, whisking constantly, for 1 minute.
STEP 3: CREATE THE SAUCE
Gradually whisk in the milk and half-and-half. Continue whisking and bring the mixture to a gentle boil. Remove from heat.
STEP 4: ADD CHEESE & SEASONINGS
Whisk in the Worcestershire sauce. Gradually add the Velveeta and 1½ cups of the cheddar cheese, stirring until completely melted and smooth.
Season with salt, dry mustard, black pepper, and nutmeg.
STEP 5: ASSEMBLE & BAKE
Add the cooked pasta to the cheese sauce and stir until evenly coated. Pour into the prepared baking dish and sprinkle the remaining 1½ cups of cheddar on top.
Bake for 15 minutes, or until the sauce is bubbly and the cheese is melted.
STEP 6: BROIL (OPTIONAL)
For a crisp, golden top, broil for 2–5 minutes, watching closely to prevent burning.
