Introduction
This Creamy Baked Mac and Cheese is the ultimate comfort food classic. Made with tender elbow macaroni and a rich, velvety cheese sauce featuring smooth Velveeta and sharp cheddar, it bakes up bubbly with a perfectly golden top. It’s indulgent, cozy, and guaranteed to be a crowd favorite at family dinners, holidays, or anytime you’re craving a warm, cheesy dish.
Ingredients
1 lb dry elbow macaroni
½ cup salted butter
½ cup all-purpose flour
2 cups milk (2% or whole), at room temperature
2 cups half-and-half, at room temperature
1 teaspoon Worcestershire sauce
12 oz Velveeta cheese, cubed and at room temperature
3 cups sharp cheddar cheese, grated and divided
1 teaspoon salt
½ teaspoon dry mustard
¼ teaspoon black pepper
Pinch of nutmeg
Instructions
Preheat the oven to 325°F (165°C) and grease a 9×13-inch baking dish.
Bring a large pot of salted water to a boil and cook the macaroni for about 1 minute less than package directions for al dente. Drain and lightly toss with a little olive oil to prevent sticking.
In a large pot or Dutch oven over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute, stirring constantly, to form a roux.
Slowly whisk in the milk and half-and-half. Continue whisking and bring the mixture to a gentle boil until slightly thickened, then remove from heat.
Stir in the Worcestershire sauce. Add the Velveeta cheese and half of the cheddar cheese, stirring until fully melted and smooth.
Season the sauce with salt, dry mustard, black pepper, and nutmeg.
Add the cooked pasta to the cheese sauce and stir until well coated.
Transfer the mixture to the prepared baking dish and sprinkle the remaining cheddar cheese evenly over the top.
Bake for 15 minutes, or until the cheese is melted and the sauce is bubbling.
Optional: Broil for 2–5 minutes for a deeper golden, slightly crispy top, watching closely to avoid burning.
Conclusion
Rich, creamy, and irresistibly cheesy, this Baked Mac and Cheese is everything comfort food should be. Serve it as a main dish or a hearty side, and watch it disappear fast. Save this recipe for when only a classic, homemade mac and cheese will do!
