Crispy-Topped Mac and Cheese

Golden Creamy Baked Mac and Cheese is a classic comfort favorite, perfect for holiday tables and family get-togethers. Using both sharp cheddar and Velveeta creates the ideal balance: bold, cheesy flavor paired with an ultra-smooth, creamy sauce that stays velvety in the oven without turning grainy.

🍽️ Ingredients

Pasta & Cheese

• Elbow macaroni (dry) – 1 pound
• Velveeta cheese, cubed – 12 ounces
• Sharp cheddar cheese, shredded – 3 cups, divided

Cream Sauce

• Milk (2% or whole) – 2 cups
• Half-and-half – 2 cups
• Salted butter – ½ cup
• All-purpose flour – ½ cup

Seasonings

• Worcestershire sauce – 1 teaspoon
• Salt – 1 teaspoon
• Dry mustard – ½ teaspoon
• Black pepper – ¼ teaspoon
• Nutmeg – a pinch

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🧑‍🍳 Instructions

Step 1: Prepare the Pasta

Heat the oven to 325°F and lightly grease a 9×13-inch baking dish. Bring a large pot of salted water to a boil and cook the macaroni about 1 minute less than the package instructions for al dente (roughly 8 minutes). Drain well and toss with a small splash of olive oil to keep the pasta from sticking.

Step 2: Create the Roux

In a large Dutch oven over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute, stirring constantly. Slowly add the milk and half-and-half, whisking continuously. Bring the mixture to a gentle boil, then remove from heat.

Step 3: Add Cheese and Seasoning

Stir in the Worcestershire sauce. Gradually mix in the Velveeta and 1½ cups of the cheddar, stirring until completely smooth. Add the salt, dry mustard, black pepper, and nutmeg. Fold in the cooked macaroni, making sure every piece is coated in sauce.

Step 4: Bake

Transfer the mac and cheese to the prepared baking dish. Sprinkle the remaining 1½ cups of cheddar evenly over the top. Bake for about 15 minutes, until the cheese is melted and bubbly.

Step 5: Optional Broil

For a golden, lightly crisp top, place the dish under the broiler for 2–5 minutes. Watch closely to avoid burning.

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💡 Helpful Tips

• Room-Temperature Dairy: Letting the milk and half-and-half warm slightly before using helps the sauce thicken smoothly and prevents lumps.
• The Nutmeg Secret: A small pinch of nutmeg adds depth to the cheese sauce without making it sweet or spicy — it’s subtle but important.