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

1. 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.
2. 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.
3. Stir in the cooked macaroni until all of the noodles are well coated.
4. Pour noodle and cheese mixture into a 9 x 13-inch (3-quart) baking dish. Sprinkle grated cheese on top.
5. Bake in a 325°F oven for about 15 minutes, until cheese is melted on top and the inside is hot and bubbly.