Best-Ever Macaroni and Cheese

By sandy_h

Southern Living November 2017

Note: To make ahead, prepare through step 2 up to 1 day in advance; cover and refrigerate. Bring to room temperature before proceeding with step 3.

Ingredients

• 16 16 16 oz uncooked large elbow macaroni, large shells, or cavatppi pasta
• 6 6 6 Tbsp salted butter
• 1/2 1/2 1/2 cup grated yellow onion
• 2 2 2 tsp dry mustard
• 1 1 1 tsp kosher salt
• 1/4 1/4 1/4 tsp black pepper
• 1/8 1/8 1/8 tsp freshly grated nutmeg
• 1/8 1/8 1/8 tsp cayenne pepper
• 6 6 6 Tbsp all-purpose flour
• 3 1/2 3 1/2 1/2 cups milk
• 1 3/4 1 3/4 3/4 cups heavy cream
• 2 2 2 tsp Worcestershire sauce
• 4 4 1 4 1 yellow Cheddar cheese, shredded (about 1 cup), plus 4 oz diced (about 1 cup), divided
• 4 4 1 4 1 white Cheddar cheese, shredded, (about 1 cup), plus 4 oz diced (about 1 cup), divided

Preparation

Step 1

Preheat oven to 350. Prepare pasta according to package directions for al dente.

Melt butter in a large saucepan over medium. Add next 6 ingredients; cook, stirring, 30 seconds. Add flour, and cook, stirring, until golden, 2 minutes. Gradually whisk in milk and cream. Bring to a boil, whisking occasionally. Reduce heat to medium-low; simmer, whisking, until slightly thickened, 5 minutes. Stir in Worcestershire sauce. Remove from heat; stir in 3/4 cup each of shredded Cheddar cheeses until melted. (Reserve remaining 1/4 cup each of shredded cheeses.) Stir in pasta and diced cheeses; pour into a lightly greased 13- x 9-inch (3-quart) baking dish.

Bake on a rimmed baking sheet in preheated oven until bubbly and golden, 30 minutes. Remove from oven; increase oven temperature to broil. Sprinkle with reserved shredded cheeses; broil 6 inches from heat until cheeses are melted and golden, about 2 minutes. Remove from oven; cool slightly on a wire rack, about 15 minutes.