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  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 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.