My aunties used to make this when I was younger, and this recipe tastes just like I used to remember

½ teaspoon of powdered mustard
Salt and pepper to taste
Dash of nutmeg

Instructions:

Preheat your oven to 350°F (175°C).
Cook the dry macaroni elbows according to the package instructions until they are al dente. Drain the cooked pasta and set it aside.
In a large saucepan, melt the salted butter over medium heat. Once the butter is melted, add the all-purpose flour and stir continuously for about 1-2 minutes to create a roux.
Gradually pour in the milk and half-and-half, stirring constantly to combine with the roux. Continue cooking and stirring until the mixture thickens and becomes smooth.
Add the Worcestershire sauce, cubed Velveeta cheese, and 2 cups of grated sharp cheddar cheese to the saucepan. Stir until the cheeses have melted completely and the sauce is smooth and creamy.
Remove the saucepan from heat and season the cheese sauce with salt, dry mustard, black pepper, and a pinch of nutmeg. Stir well to incorporate the seasonings.
Add the cooked macaroni elbows to the cheese sauce, mixing until all the pasta is evenly coated.
Grease a 9×13 casserole dish and transfer the macaroni and cheese mixture into it, spreading it out evenly.
Sprinkle the remaining 1 cup of grated sharp cheddar cheese over the top of the macaroni mixture.
Place the casserole dish in the preheated oven and bake for approximately 25-30 minutes, or until the cheese is golden and bubbly.
Once baked, remove the casserole from the oven and allow it to cool for a few minutes before serving.

As you take your first bite, the combination of rich, gooey cheese and tender pasta will transport you to a place of pure bliss. The Creamy Baked Mac & Cheese is perfect as a comforting main course or as a side dish to complement any meal. Whether you’re cooking for your loved ones or hosting a gathering, this recipe is guaranteed to make any occasion memorable. So, go ahead, save it, and let the magic of this indulgent mac and cheese envelop your senses. Your taste buds will thank you.