Creamy Baked Mac and Cheese

This timeless Creamy Baked Mac and Cheese is all about that luscious, silky sauce made from a blend of Velveeta and sharp cheddar cheeses, baked to bubbly perfection with a golden crust that’s pure comfort in every bite.

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Creamy Baked Mac and Cheese

Ingredients

Ingredient	Quantity
Dry elbow macaroni	1 lb
Salted butter	½ cup
All-purpose flour	½ cup
Milk (2% or whole, room temp)	2 cups
Half-and-half (room temp)	2 cups
Worcestershire sauce	1 tsp
Velveeta cheese, cubed (room temp)	12 oz
Sharp cheddar cheese, grated (room temp)	3 cups (divided)
Salt	1 tsp
Dry mustard	½ tsp
Black pepper	¼ tsp
Nutmeg	Pinch

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Instructions

Step 1: Preheat & Prep Pasta
Heat oven to 325°F. Grease a 9×13-inch baking dish and set aside. Cook the pasta in boiling salted water until just shy of al dente (about 1 minute less than package directions). Drain and toss with a little olive oil to keep from sticking.

Step 2: Make the Roux
Melt the butter in a large Dutch oven over medium heat. Add flour and whisk constantly for about 1 minute to cook out the raw taste.

Step 3: Whisk in Dairy
Slowly add milk and half-and-half, whisking continually until smooth. Bring the mixture to a boil over medium heat, then remove from heat.

Step 4: Add Cheese & Seasoning
Whisk in Worcestershire sauce. Gradually stir in Velveeta and half of the cheddar cheese until melted and silky. Season with salt, dry mustard, black pepper, and a pinch of nutmeg.

Step 5: Combine & Bake
Mix the cooked pasta into the cheese sauce, ensuring every piece is coated. Pour into the prepared dish and sprinkle the remaining cheddar evenly on top. Bake for 15 minutes until the cheese is melted and bubbly.

Step 6: Optional Broil
For a crispy, browned topping, broil for 2 to 5 minutes, watching closely to avoid burning.