CREAMY BAKED MAC AND CHEESE

Ingredients :

Cheese Sauce:

• ½ cup salted butter

• ½ cup all-purpose flour

• 2 cups whole milk (room temp)

• 2 cups half-and-half (room temp)

• 1 tsp Worcestershire sauce

• 12 oz Velveeta, cubed (room temp)

• 1½ cups sharp cheddar, grated (sauce)

Pasta & Topping:

• 1 lb elbow macaroni

• 1½ cups sharp cheddar, grated (topping)

• 1 tsp salt

• ½ tsp dry mustard

• ¼ tsp black pepper

• Pinch nutmeg

Prep:

• Butter or cooking spray (for dish)

Instructions :

1. Prep:

   • Preheat oven to 325°F (163°C). Grease 9×13 dish.

   • Cook pasta 1 min less than al dente. Drain, toss with olive oil.

2. Make Roux:

   • Melt butter in Dutch oven. Whisk in flour; cook 1 min.

   • Gradually whisk in milk + half-and-half. Boil until thickened.

3. Cheese Sauce:

   • Off heat, whisk in Worcestershire.

   • Add Velveeta and 1½ cups cheddar; stir until melted.

   • Mix in salt, mustard, pepper, nutmeg. Fold in pasta.

4. Bake:

   • Transfer to dish. Top with remaining cheddar.

   • Bake 15 mins until bubbly.

   • Optional: Broil 2-3 mins in oven-safe dish for golden crust.