Melt the butter in a large Dutch oven (about 6-7 quarts) over medium heat.
Add the flour to the melted butter and cook, stirring constantly, for 1 minute until a roux forms. This step is crucial for a smooth, lump-free sauce.
Gradually whisk in the milk and semi-skimmed milk. It’s important to add these liquids slowly while whisking to avoid lumps. Continue stirring until the mixture is smooth and begins to thicken.
Bring the mixture to a gentle boil over medium heat, stirring constantly. Once it comes to a boil, remove from the heat.
4. Add cheese and seasonings:
For more depth of flavor, stir in Worcestershire sauce. Gradually add all of the Velveeta cheese and half of the shredded cheddar cheese (1 ½ cups). Stir until the cheese is completely melted and the sauce is smooth and creamy.
Season the sauce with salt, dry mustard, black pepper, and a pinch of nutmeg. These seasonings enhance the overall flavor and make the sauce rich and flavorful.
5. Combine with pasta:
Add the cooked and drained pasta to the cheese sauce. Stir gently to ensure all of the pasta is well coated with the creamy sauce.
6. Bake the Mac and Cheese:
Pour the cheese pasta mixture into the prepared baking dish.
Sprinkle the remaining 1 ½ cups of shredded cheddar cheese evenly over the top.
Bake in the preheated oven for about 15 minutes, or until the cheese is melted on top and the sauce is bubbling around the edges.
7. Optional Grilling:
For a crispier, golden brown top, place the dish under the broiler for an additional 2-5 minutes, keeping an eye on it to make sure it doesn’t burn.
8. Serve:
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