Take the 24 Hour Challenge – Mac and Cheese

Ingredients
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)
2 cups half-and-half, at room temperature
1 teaspoon Worcestershire sauce
12 ounces cubed american cheese, at room temperature
3 cups grated sharp cheddar cheese, divided (at room temperature)
1 teaspoon salt
½ teaspoon dry mustard
¼ teaspoon black pepper
pinch of nutmeg
Directions
Boil salted water and cook noodles until just before al dente, according to package directions. Drain and drizzle a small amount of olive oil to prevent sticking.
While noodles are cooking, make the roux and béchamel sauce in a Dutch oven or large saucepan using the butter, flour, milk, and half-and-half. Whisk in the worcestershire sauce, cheeses, and seasoning.
Stir in the cooked macaroni until all of the noodles are well coated.
Pour noodle and cheese mixture into a 9 x 13-inch (3-quart) baking dish. Sprinkle grated cheese on top.
Bake in a 325°F oven for about 15 minutes, until cheese is melted on top and the inside is hot and bubbly.