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Indulgent Baked Mac and Cheese: A Classic Comfort Delight

Mac and cheese holds a special place in our hearts as the quintessential comfort food, and it comes in countless delightful variations! With the abundance of mac and cheese recipes out there, I hesitated to share yet another one. After all, most people already have their beloved way of preparing this cheesy delight.

Of course, there’s no definitive “right” or “wrong” method when it comes to mac and cheese. So, here’s my rendition, the way my family and I adore it.

Ingredients:

  • 1 lb. dry elbow macaroni pasta
  • ½ cup salted butter
  • ½ cup all-purpose flour
  • 2 cups milk, at room temperature (2% milk works great, but whole milk is equally delightful)
  • 2 cups half-and-half, at room temperature
  • 1 teaspoon Worcestershire sauce
  • 12 ounces Velveeta cheese, cubed and at room temperature
  • 3 cups sharp cheddar cheese, grated and divided (at room temperature)
  • 1 teaspoon salt
  • ½ teaspoon dry mustard
  • ¼ teaspoon black pepper
  • Pinch of nutmeg

Instructions:

  1. Preheat your oven to 325 degrees F. Grease a 9 x 13-inch baking dish and set it aside.
  2. In a large pot of boiling salted water, cook the pasta for 1 minute less than the al dente suggestion on the package (around 8 minutes). Drain the pasta and toss it with a drizzle of olive oil to prevent sticking.
  3. While the pasta is cooking, melt the butter in a large Dutch oven (approximately 6-7 quarts) over medium heat. Add the flour and cook while whisking constantly for 1 minute. Gradually whisk in the milk and half-and-half. Keep whisking and bring the mixture to a boil over medium heat. Remove from heat.
  4. Whisk in the Worcestershire sauce. Gradually add the cubed Velveeta cheese and half of the grated cheddar cheese (1 ½ cups). Stir until the cheese is completely melted and the mixture becomes smooth. Stir in the salt, dry mustard, pepper, and nutmeg. Add the cooked and drained pasta, stirring to coat it evenly.
  5. Transfer the creamy mixture to the prepared baking dish. Sprinkle the remaining 1 ½ cups of grated cheddar cheese on top. Bake for approximately 15 minutes, or until the cheese is melted and the sauce is bubbling.
  6. For an extra crispy and golden-brown top, place the dish under the broiler for 2-5 minutes.

Savor the rich and creamy goodness of this baked mac and cheese, a true classic that guarantees comfort and satisfaction.