Ingredients

• 1 lb. dry elbow macaroni pasta
• ½ cup salted butter
• ½ cup all-purpose flour
• 2 cups milk, at room temperature (I use 2%, but whole milk will also work well)
• 2 cups half-and-half, at room temperature
• 1 teaspoon Worcestershire sauce
• 12 ounces cubed Velveeta 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
• Continued on next page
  

  ADVERTISEMENT

  Next→