Creamy Baked Mac and Cheese
User Reviews
4.8
Creamy Baked Mac and Cheese
Description
This Creamy Baked Mac and Cheese starts by cooking elbow macaroni just shy of al dente, then tossing it with olive oil to prevent sticking. The cheese sauce is crafted from a roux of butter and flour, whisked gradually with room-temperature milk and half-and-half to avoid lumps. Worcestershire sauce adds umami, while dry mustard, kosher salt, black pepper, and a pinch of nutmeg provide subtle seasoning layers.
Velveeta cubes blended with part of the sharp cheddar create a smooth, creamy base as they melt into the sauce. The drained pasta is mixed in to coat evenly before being transferred to a baking dish. More grated cheddar tops the casserole, which bakes at 325°F until the cheese melts and the sauce bubbles, forming a tender yet rich main dish.
This mac and cheese is suited for serving as a comforting side or main meal and benefits from allowing the dish to cool slightly after baking for the sauce to thicken further. The combination of processed and sharp cheeses balances meltability with flavor. The dish can be made ahead, refrigerated unbaked, and baked later as indicated in the notes.
The notes advise assembling ahead and refrigerating for up to two days, then bringing the dish to room temperature before baking longer to heat through properly. This practice facilitates meal prep and preserves the creamy texture upon reheating.
Ingredients
- 1 lb. elbow macaroni dry
- ½ cup butter salted
- ½ cup all-purpose flour
- 2 cups milk at room temperature (I use 2%, but whole milk will also work well
- 2 cups half-and-half at room temperature
- 1 teaspoon Worcestershire sauce
- 12 ounces Velveeta cheese at room temperature, cubed
- 3 cups cheddar cheese divided (at room temperature, grated, sharp
- 1 teaspoon kosher salt
- ½ teaspoon mustard powder dry
- ¼ teaspoon black pepper
- Pinch nutmeg
Instructions
- Preheat oven to 325°F. Grease a 9 x 13-inch baking dish and set aside. 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.
- While the pasta boils, melt butter in a large Dutch oven (about 6-7 quarts) over medium heat. Add flour; cook, whisking constantly, for 1 minute. Very gradually, whisk in the milk and half-and-half. Bring to a boil over medium heat, whisking constantly. Remove from the 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 cooked, drained pasta and stir to coat.
- Transfer to the prepared baking dish. Sprinkle remaining 1 ½ cups of grated cheddar on top.
- Bake for 15 minutes, or until cheese is melted on top and the sauce is bubbly. If you prefer a crispier, darker brown top on your mac and cheese, place the dish under the broiler during the final few minutes of baking. Just be sure to keep a close eye on it so that the top doesn’t burn.
Notes
- You can assemble this dish 1-2 days ahead and refrigerate without baking.
- Before baking after refrigeration, bring the dish to room temperature for 30-60 minutes.
- Bake covered at 325°F for 20-30 minutes until heated through and bubbly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12(as a side dish) or 6-8 (as an entrée)
Amount Per Serving
Calories 479 kcal
% Daily Value*
| Serving | 1/10 of the dish | |
| Calories | 479kcal | 24% |
| Carbohydrates | 40g | 13% |
| Protein | 20g | 40% |
| Fat | 26g | 40% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 78mg | 26% |
| Sodium | 941mg | 39% |
| Potassium | 325mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 981IU | 20% |
| Vitamin C | 1mg | 1% |
| Calcium | 465mg | 47% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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