“My Nana and aunties used to make this when I was young, but it turns out the recipe was never written out.”
This recipe delivers a rich and cheesy baked mac and cheese with a perfectly creamy sauce. The combination of Velveeta and sharp cheddar creates a smooth, flavorful dish that’s sure to be a crowd-pleaser.
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Creamy Baked Mac and Cheese
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Ingredients:
Pasta:
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| Ingredient | Quantity |
|---|---|
| Dry elbow macaroni | 1 lb |
| Olive oil (for tossing) | Drizzle |
Cheese Sauce:
| Ingredient | Quantity |
|---|---|
| Salted butter | ½ cup |
| All-purpose flour | ½ cup |
| Milk (2% or whole) | 2 cups |
| Half-and-half | 2 cups |
| Worcestershire sauce | 1 teaspoon |
| Velveeta cheese | 12 ounces |
| Sharp cheddar cheese | 3 cups, divided |
| Salt | 1 teaspoon |
| Dry mustard | ½ teaspoon |
| Black pepper | ¼ teaspoon |
| Nutmeg | Pinch |
Instructions:
- Preheat oven to 325 degrees F. Grease a 9 x 13-inch baking dish.
- Cook pasta in a large pot of salted boiling water for 1 minute less than the package directions for al dente (about 8 minutes). Drain and toss with a drizzle of olive oil to prevent sticking.
- While the pasta cooks, melt butter in a large Dutch oven (about 6-7 quarts) over medium heat. Add flour and whisk constantly for 1 minute.
- Gradually whisk in the milk and half-and-half. Bring to a boil over medium heat, whisking constantly. Remove from heat.
- Whisk in the Worcestershire sauce. Gradually add all of the Velveeta cheese and half of the cheddar cheese (1 ½ cups). Stir until the cheese is completely melted and smooth.
- Stir in the salt, dry mustard, pepper, and nutmeg. Add the cooked, drained pasta and stir to coat.
- Transfer the mac and cheese to the prepared baking dish. Sprinkle the remaining 1 ½ cups of grated cheddar cheese on top.
- Bake for 15 minutes, or until the cheese is melted on top and the sauce is bubbly.
- For a crispier, browner top, broil for 2-5 minutes.
