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Square overhead shot of a bowl of creamy baked mac and cheese.
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4.81 from 41 votes

Creamy Baked Mac and Cheese

The best rich and creamy mac and cheese! Assemble in advance for easy holiday meals, potlucks, and weeknight suppers.
Course Dinner, Side Dish
Cuisine American
Keyword baked mac and cheese, cast iron dutch oven mac and cheese recipe, creamy baked mac and cheese, creamy mac and cheese
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 12 (as a side dish) or 6-8 (as an entrée)
Calories 479kcal
Author Blair Lonergan

Equipment

Ingredients

  • 1 lb. dry elbow macaroni pasta
  • ½ cup salted butter
  • ½ cup all-purpose flour
  • 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 kosher salt
  • ½ teaspoon dry mustard
  • ¼ teaspoon black pepper
  • Pinch of nutmeg

Instructions

  • Preheat oven to 325°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.
    Draining boiled elbow macaroni pasta in a colander.
  • 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.
  • Whisk in the Worcestershire sauce. Gradually add all of the Velveeta cheese and half of the cheddar cheese (1 ½ cups). Stir until the cheese is completely melted and smooth. Stir in the salt, dry mustard, pepper and nutmeg.
  • Add cooked, drained pasta and stir to coat.
    Stirring pasta into cheese sauce.
  • Transfer to the prepared baking dish. Sprinkle remaining 1 ½ cups of grated cheddar on top.
    Adding cheese on top of baked mac and cheese.
  • Bake for 15 minutes, or until cheese is melted on top and the sauce is bubbly. If you prefer a crispier, darker brown top on your mac and cheese, place the dish under the broiler during the final few minutes of baking. Just be sure to keep a close eye on it so that the top doesn’t burn.
    Overhead shot of creamy baked mac and cheese in a white dish.

Video

Notes

  • Grate your own cheese for best melting results.
  • Use equal parts cheddar and Velveeta for ideal flavor and creaminess.
  • Don’t overbake; remove when bubbly and melted.
  • Bring dairy and cheese to room temperature before mixing.
  • Add a splash of milk when reheating to loosen the sauce.
  • Skip the eggs. This version stays creamy without them.
  • Cook pasta slightly under al dente to avoid mushiness.
  • Broil briefly for a browned top, if desired.
  • Not freezer-friendly (texture changes).
  • Double for holidays or large gatherings.

Nutrition

Serving: 1/10 of the dish | Calories: 479kcal | Carbohydrates: 40g | Protein: 20g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 78mg | Sodium: 941mg | Potassium: 325mg | Fiber: 1g | Sugar: 7g | Vitamin A: 981IU | Vitamin C: 1mg | Calcium: 465mg | Iron: 1mg