Baked mac and cheese1



°1 pound of dry pasta
°Half a cup of salted butter
°cup all-purpose flour
°2 cups milk, at room temperature (I use 2%, but whole milk will work, too)
°2 ½ cups, at room temperature
°1 tsp Worcestershire sauce
°12 oz cubed Velveeta cheese
°3 cups shredded sharp cheddar cheese, divided (at room temperature)
°1 teaspoon of salt
°Half a teaspoon of dry mustard
°Half a teaspoon of black pepper
°A pinch of nutmeg

*How to make

Preheat oven 325 degrees F. Grease a 9" x 13" baking pan and set aside.
In a large pot of boiling salted water, cook pasta 1 minute less than package description for al dente (about 8 minutes). Drain & toss with a drizzle of olive oil to prevent sticking.
While pasta is boiling, melting butter in  Dutch oven (about 6-7 quarts) on heat. adding flour; Cook, whisk constantly, for 1 minute. Very gradually, mix in the milk and the half-and-half. Bring the mixture to a boil over medium heat, whisking constantly. Remove from the fire.
Whisk Worcestershire sauce. Gradually add all of the Velveeta and half of the cheddar cheese (1 cup). My heart to cheese is completely melt & smooth. Add salt, dry mustard, pepper and nutmeg. Add the cooked and drained pasta, and toss to coat.
Transfering to prepared baking dish. Sprinkle the remaining 14 cups grated cheddar cheese on top. Bake for 15 minutes or until the cheese is melted on top and the sauce is bubbly.
For a crispier, more browned surface, place the dish under the broiler for 2 to 5 minutes.
Enjoy !