4.8 from 117 votes
Creamy Baked Mac and Cheese
Ooey, gooey, and oh-so-cheesy, this is truly the best mac and cheese recipe that you'll ever taste!
Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 12 (as a side dish) or 6-8 (as an entrée)
Calories: 479 kcal
Course:
Side Dish , Dinner
Cuisine:
American
Ingredients
- 1 lb. dry elbow macaroni pasta
- ½ cup salted butter
- 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 cubed Velveeta cheese, at room temperature
- 3 cups grated sharp cheddar cheese, divided (at room temperature)
- 1 teaspoon kosher salt
- ½ teaspoon dry mustard
- ¼ teaspoon black pepper
- Pinch of 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.
Cup of Yum
Notes
- How to Make Ahead: To prep the dish ahead of time, assemble as instructed -- but do not bake. Cover with foil and refrigerate for 1-2 days. When ready to bake, allow the dish to come to room temperature on the counter for at least 30-60 minutes. Remove the cover and bake at 325°F for 20-30 minutes, or until heated through and bubbly.
Nutrition Information
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
Monounsaturated Fat
6g
Trans Fat
0.3g
Cholesterol
78mg
(26%)
Sodium
941mg
(39%)
Potassium
325mg
(9%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
981IU
(20%)
Vitamin C
1mg
(1%)
Calcium
465mg
(47%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12(as a side dish) or 6-8 (as an entrée)
Amount Per Serving
Calories 479
% 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.