Pause for a moment… breathe deeply and cook with love. Move gently, smile with every step, and let your heart lead the way. Remember, good energy, patience, and positive intentions are the secret ingredients that turn simple recipes into something truly special.”
This classic Creamy Baked Mac and Cheese features a rich, velvety sauce made with a combination of Velveeta and sharp cheddar, creating an ultimate comfort dish with a bubbly, golden-brown crust.
Creamy Baked Mac and Cheese
Ingredients:
| Ingredient | Quantity |
| Dry elbow macaroni pasta | 1 lb. |
| 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 |
| Cubed Velveeta cheese, at room temperature | 12 ounces |
| Grated sharp 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 Mac and Cheese:
- Step 1: Preheat Oven and Prepare Pasta: Preheat oven to 2325∘F.3 Grease a 49×13-inch baking dish and set aside.5 In a large pot of salted boiling water, cook pasta for 1 minute less than the package suggestion for al dente (about 8 minutes). Drain and toss with a drizzle of olive oil to prevent sticking.
- Step 2: Make the Roux: While the pasta boils, melt 1/2 cup butter in a large Dutch oven over medium heat. Add 1/2 cup flour; cook, whisking constantly, for 1 minute.
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