Crispy-Topped Mac and Cheese
Golden Creamy Baked Mac and Cheese is the ultimate comfort dish for holiday dinners and family gatherings. Combining sharp cheddar with Velveeta gives you the best of both worlds: rich, bold flavor with a perfectly smooth, velvety texture that never breaks or becomes grainy in the oven.
🍽️ Ingredients
Pasta & Cheese:
- Dry elbow macaroni – 1 lb
- Velveeta cheese, cubed – 12 oz
- Sharp cheddar cheese, grated – 3 cups (divided)
Cream Sauce:
- Milk (2% or whole) – 2 cups
- Half-and-half – 2 cups
- Salted butter – 1/2 cup
- All-purpose flour – 1/2 cup
Flavorings:
- Worcestershire sauce – 1 teaspoon
- Salt – 1 teaspoon
- Dry mustard – 1/2 teaspoon
- Black pepper – 1/4 teaspoon
- Nutmeg – a pinch
🧑🍳 Instructions
Step 1: Prep Pasta
Preheat your oven to 325°F. Grease a 9×13-inch baking dish. Bring a large pot of salted water to a boil and cook the macaroni 1 minute less than package directions for al dente (around 8 minutes). Drain and toss with a splash of olive oil to prevent sticking.
Step 2: Make the Roux
In a large Dutch oven over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, stirring constantly. Slowly whisk in the milk and half-and-half. Bring to a gentle boil while whisking, then remove from heat.
Step 3: Add Cheese & Seasonings
Stir in Worcestershire sauce. Gradually add Velveeta and 1 1/2 cups of cheddar until smooth. Mix in salt, dry mustard, black pepper, and nutmeg. Fold in the cooked macaroni until every noodle is coated.
Step 4: Bake
Pour the mac and cheese into the prepared dish. Top with the remaining 1 1/2 cups cheddar. Bake for 15 minutes until bubbly and melted.
Step 5: Optional Broil
For a crispy golden crust, place under the broiler for 2–5 minutes, watching carefully to prevent burning.
💡 Pro Tips
Room-Temperature Dairy: Using milk and half-and-half at room temperature helps the sauce thicken evenly and prevents clumps.
The Nutmeg Trick: Just a pinch of nutmeg enhances the depth of the cheese sauce without adding a sweet or “spicy” flavor—don’t skip it!
