There’s no “right” way or “wrong” way, so I’m here sharing the way I like to make my mac and cheese
Welcome to the comforting embrace of creamy baked mac and cheese. In this guide, we’ll walk you through the steps to create this timeless dish, blending rich flavors and luscious textures to make every bite unforgettable.
Ingredients:
Here’s a handy table to gather everything you need:
| Ingredient | Quantity |
|---|---|
| Dry elbow macaroni pasta | 1 lb |
| Salted butter | ½ cup |
| All-purpose flour | ½ cup |
| Milk (2% or whole) | 2 cups, room temperature |
| Half-and-half | 2 cups, room temperature |
| Worcestershire sauce | 1 teaspoon |
| Velveeta cheese (cubed) | 12 ounces, room temperature |
| Sharp cheddar cheese (grated) | 3 cups, divided, room temperature |
| Salt | 1 teaspoon |
| Dry mustard | ½ teaspoon |
| Black pepper | ¼ teaspoon |
| Nutmeg | Pinch |
Instructions:
Prepare Oven and Dish:
Set your oven to 325°F. Lightly grease a 9×13-inch baking dish and set aside.
Cook Pasta:
Bring salted water to a boil and cook the elbow macaroni until al dente, about 8 minutes. Drain and toss with a little olive oil to prevent sticking.
Make the Cheese Sauce:
In a large Dutch oven over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, stirring constantly. Slowly whisk in the milk and half-and-half, bringing it to a gentle boil. Remove from heat and stir in Worcestershire sauce.
Add the Velveeta and half of the cheddar cheese, stirring until fully melted and smooth. Season with salt, dry mustard, black pepper, and a pinch of nutmeg. Fold in the cooked pasta until evenly coated.
Assemble and Bake:
Pour the mixture into your prepared baking dish. Sprinkle the remaining cheddar cheese evenly over the top.
Bake for 15 minutes until the cheese is melted and the sauce is bubbling.
Optional Crispy Finish:
For a golden, crispy crust, place the dish under the broiler for 2–5 minutes—watch carefully to avoid burning.
Enjoy your warm, cheesy comfort food masterpiece!
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