- 10
Ingredients
- 16 16 16 ounces uncooked large elbow macaroni, large shells, or cavatappi pasta
- 6 6 6 tablespoons salted butter
- 1/3 1/3 1/3 cup grated yellow onion
- 2 2 2 teaspoons dry mustard
- 1 1 1 teaspoon kosher salt
- 1/4 1/4 1/4 teaspoon black pepper
- 1/8 1/8 1/8 teaspoon freshly grated nutmeg
- 1/8 1/8 1/8 teaspoon cayenne pepper
- 6 6 6 tablespoons 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 teaspoons 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
How to Make It
Step 1
Preheat oven to 350°F. Prepare pasta according to package directions for al dente.
Step 2
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.
Step 3
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.