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 salt
½ teaspoon dry mustard
¼ teaspoon black pepper
Pinch of nutmeg
How To Make Creamy baked Mac And Cheese
Preheat oven to 325 degrees 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.
Continue Reading in next page
