Mac and cheese is one of those dishes that everyone has a story about. It’s comforting, filling, and can be made in countless variations. Some people swear by the stovetop version, others love the convenience of a box mix, but nothing compares to a homemade creamy baked mac and cheese fresh out of the oven.
This recipe takes a classic and turns it into something rich, cheesy, and truly satisfying. It’s made with a combination of Velveeta and sharp cheddar for that perfect blend of creaminess and sharp flavor. The addition of Worcestershire sauce, dry mustard, and nutmeg gives it an extra depth of taste that sets it apart from ordinary mac and cheese recipes.
Let’s dive into how you can recreate this creamy baked mac and cheese right in your own kitchen.
Ingredients You’ll Need
To make this recipe, you’ll need some simple pantry staples and quality cheese for that irresistible melt and flavor.
- 1 lb. dry elbow macaroni pasta
- ½ cup salted butter
- ½ cup all-purpose flour
- 2 cups milk (at room temperature; 2% or whole milk works best)
- 2 cups half-and-half (room temperature for a smooth sauce)
- 1 teaspoon Worcestershire sauce
- 12 ounces Velveeta cheese, cubed
- 3 cups sharp cheddar cheese, grated and divided
- 1 teaspoon salt
- ½ teaspoon dry mustard powder
- ¼ teaspoon black pepper
- Pinch of nutmeg
- Olive oil (for tossing pasta after boiling, optional)
Step-by-Step Instructions
This baked mac and cheese is easy to prepare, but taking your time with each step ensures the sauce stays silky smooth and the dish bakes up perfectly.
Step 1: Preheat and Prepare the Dish
Set your oven to 325°F (160°C). Grease a 9 x 13-inch baking dish with butter or cooking spray. Set aside.
Step 2: Cook the Pasta
Bring a large pot of salted water to a rolling boil. Add the macaroni and cook for 1 minute less than the package directions for al dente. This ensures the pasta won’t get too soft while baking. Usually, about 8 minutes is perfect.
Drain the pasta and drizzle lightly with olive oil to prevent sticking. Set aside while you prepare the cheese sauce.
Step 3: Make the Roux
In a large Dutch oven (6–7 quarts), melt the butter over medium heat. Add the flour and whisk constantly for 1 minute to cook off the raw flour taste.
Step 4: Create the Sauce Base
Slowly whisk in the milk and half-and-half, a little at a time. Continue whisking until smooth and lump-free. Bring the mixture to a gentle boil, stirring constantly until it thickens. Remove from heat.
Step 5: Add Flavor and Cheese
Whisk in Worcestershire sauce. Gradually stir in the Velveeta and 1 ½ cups of cheddar cheese until completely melted. Season the sauce with salt, dry mustard, pepper, and nutmeg.
Step 6: Combine Pasta and Sauce
Stir the cooked macaroni into the cheese sauce until all the pasta is well coated.
Step 7: Assemble and Bake
Pour the cheesy pasta mixture into the prepared baking dish. Sprinkle the remaining 1 ½ cups of cheddar over the top. Bake for 15 minutes, until the cheese is melted and the edges are bubbling.
For a golden, crispy top, place under the broiler for 2–5 minutes at the end of baking. Watch carefully to avoid burning.
Serving Suggestions
- Serve hot as the main star of a comfort-food dinner.
- Pair it with roasted vegetables, a crisp salad, or garlic bread.
- Use it as a holiday side dish alongside turkey, ham, or roast beef.
Tips for the Perfect Creamy Baked Mac and Cheese
- Room temperature dairy matters: Cold milk or cream can make your sauce seize or turn grainy. Always let them sit out before cooking.
- Use freshly grated cheese: Pre-shredded cheese often contains anti-caking agents that prevent smooth melting. For the creamiest sauce, grate your cheddar at home.
- Don’t overcook the pasta: Remember, it will bake further in the oven. Slightly undercooked pasta ensures the perfect bite after baking.
- Balance the cheese: Velveeta gives creaminess, while cheddar provides sharp flavor. You can also experiment with Gruyère, Monterey Jack, or Colby for variety.
- Add a topping: For extra crunch, sprinkle buttered breadcrumbs over the top before baking.
Variations to Try
- Spicy Mac and Cheese: Add diced jalapeños or a teaspoon of hot sauce to the cheese sauce.
- Meaty Mac and Cheese: Stir in cooked bacon, ham, or ground beef before baking.
- Veggie Boost: Mix in broccoli florets, spinach, or peas for a healthier twist.
- Four-Cheese Mac: Swap out some cheddar for mozzarella, Gruyère, or Parmesan for a more complex flavor.
Storage and Reheating
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm in the oven at 325°F, covered with foil to retain moisture. Add a splash of milk to bring back creaminess if needed.
Frequently Asked Questions
Can I make this mac and cheese ahead of time?
Yes. Assemble the dish, cover, and refrigerate for up to 24 hours before baking. When ready, bake as directed, adding 5–10 extra minutes.
Why did my cheese sauce turn grainy?
This usually happens when the dairy was too cold or heated too quickly. Always use room temperature ingredients and whisk constantly over medium heat.
Can I use only cheddar cheese?
Yes, but keep in mind cheddar alone can sometimes turn oily or less creamy. Velveeta balances it out for a silky texture.
What’s the best pasta shape for baked mac and cheese?
Elbow macaroni is traditional, but shells, cavatappi, or penne also work well because their ridges hold the sauce.
How do I make it gluten-free?
Use a gluten-free pasta and substitute the flour with a gluten-free all-purpose blend for the roux.
This creamy baked mac and cheese is everything a comfort food should be: indulgent, cheesy, and soul-warming. Whether you’re making it for a weeknight dinner, a holiday feast, or just because you’re craving something cozy, this recipe will never disappoint.