There’s no “right” way or “wrong” way, so I’m here sharing the way I like to make my mac and cheese
Let’s start by gathering the essentials for this mouthwatering creation. Here’s a table outlining the ingredients you’ll need:
| INGREDIENTS | QUANTITY |
|---|---|
| Dry elbow macaroni pasta | 1 lb. |
| Salted butter | ½ cup |
| All-purpose flour | ½ cup |
| Milk (2% or whole) | 2 cups, at room temperature |
| Half-and-half | 2 cups, at room temperature |
| Worcestershire sauce | 1 teaspoon |
| Velveeta cheese (cubed) | 12 ounces, at room temperature |
| Sharp cheddar cheese (grated) | 3 cups, divided, at room temperature |
| Salt | 1 teaspoon |
| Dry mustard | ½ teaspoon |
| Black pepper | ¼ teaspoon |
| Nutmeg | Pinch |
Instructions:
Preparing the Oven and Baking Dish
- Preheat your oven to 325 degrees F.
- Grease a 9 x 13-inch baking dish and set it aside.
Cooking the Pasta
- Boil the dry elbow macaroni pasta in salted water for about 8 minutes, achieving al dente perfection.
- Drain the pasta and toss it with a drizzle of olive oil to prevent sticking.
Creating the Cheese Sauce
- Melt salted butter in a large Dutch oven over medium heat.
- Add all-purpose flour, whisking constantly for 1 minute.
- Gradually whisk in the milk and half-and-half, bringing it to a boil while whisking constantly.
- Remove from heat and whisk in Worcestershire sauce.
- Gradually add Velveeta cheese and half of the cheddar cheese (1 ½ cups), stirring until smooth.
- Add salt, dry mustard, pepper, and nutmeg, then stir in the cooked pasta.
Baking the Dish
- Transfer the mixture to the prepared baking dish.
- Sprinkle the remaining 1 ½ cups of grated cheddar on top.
- Bake for 15 minutes until the cheese is melted and the sauce is bubbly.
Optional Crispy Top
For a crispier, browner top, pop the dish under the broiler for 2-5 minutes.
