This Creamy Baked Mac and Cheese is the gold standard for holiday dinners and family gatherings. By combining sharp cheddar with Velveeta, you get the best of both worlds: deep, complex flavor and a perfectly smooth, velvety texture that never breaks or becomes grainy in the oven.

 

Creamy Baked Mac and Cheese
Ingredients:
INGREDIENTS AMOUNT
Dry elbow macaroni 1 lb
Velveeta cheese, cubed 12 oz
Sharp cheddar cheese, grated 3 cups (divided)
Milk (2% or whole) 2 cups
Half-and-half 2 cups
Salted butter 1/2 cup
All-purpose flour 1/2 cup
Worcestershire sauce 1 teaspoon
Salt 1 teaspoon
Dry mustard 1/2 teaspoon
Black pepper 1/4 teaspoon
Nutmeg 1 pinch
How To Make Creamy Baked Mac and Cheese:
Step 1: Prep and Boil: Preheat your oven to 325°F.2 Grease a 9×13-inch baking dish. Bring a large pot of salted water to a boil and cook the macaroni for 1 minute less than the package directions for al dente (usually around 8 minutes). Drain and toss with a splash of olive oil so the noodles don’t stick.

Step 3: Melt the Cheese: Whisk in the 1 teaspoon of Worcestershire sauce. Gradually stir in the 12 oz of Velveeta and 1 1/2 cups of the cheddar until the sauce is completely smooth. Stir in the salt, dry mustard, pepper, and nutmeg. Fold in the cooked macaroni until every noodle is coated.

Step 4: Bake: Pour the mixture into your prepared dish and top with the remaining 1 1/2 cups of cheddar.5 Bake for 15 minutes until the cheese is melted and the sauce is bubbling.

Step 5: Optional Broil: If you like a crispy, golden crust, place the dish under the broiler for 2/5 minutes. Watch it closely so the cheese doesn’t burn!

Pro Tips
Room Temperature Dairy: Using room-temp milk and half-and-half helps the sauce thicken more evenly and prevents the flour from clumping.

The “Nutmeg” Secret: Don’t skip the tiny pinch of nutmeg! It doesn’t make the dish taste like spice cake; instead, it enhances the savory depth of the cheese sauce.