This classic creamy baked mac and cheese features a rich, velvety sauce made with a combination of Velveeta and sharp cheddar, creating an incredibly comforting dish with a golden, bubbly crust.
Creamy Baked Macaroni and Cheese
| Ingredient | Amount |
| Pasta with dry elbow macaroni | 1 pound |
| salted butter | 1/2 cup |
| All-purpose flour | 1/2 cup |
| Milk, at room temperature (2% or whole) | 2 cups |
| Half and half, at room temperature | 2 cups |
| Worcestershire sauce | 1 teaspoon |
| Diced Velveeta cheese, at room temperature | 12 ounces |
| Grated cheddar cheese, divided (at room temperature) | 3 cups |
| Salt | 1 teaspoon |
| dry mustard | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
| Nutmeg | Pinch |
How to make creamy baked macaroni and cheese:
Pages: 1 2
