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Prep time
30 minutes
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Cook time
15 minutes
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serves
6
Author Notes
Take the Finish® 24 Hour Challenge by making this rich, comforting baked mac and cheese without the stress of cleaning it all up!
Finish, the world’s number one recommended dishwashing brand, has created the “Finish 24-Hour Challenge,” a challenge daring mac and cheese lovers to cook and enjoy this classic recipe, skip the rinse, load the dishwasher and run once full, 24 hours later — Finish Quantum removes the 24-hour dried-on stains. If that doesn't work, the meal is on Finish through end of year.
Enjoy! —Emily Smith
Ingredients
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1 pound
dry elbow macaroni pasta
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1/2 cup
salted butter
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1/2 cup
all-purpose flour
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2 cups
milk, at room temperature (2% or whole milk)
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2 cups
half-and-half, at room temperature
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1 teaspoon
Worcestershire sauce
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12 ounces
cubed american cheese, at room temperature
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3 cups
grated sharp cheddar cheese, divided (at room temperature)
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1 teaspoon
salt
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1/2 teaspoon
dry mustard
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1/4 teaspoon
black pepper
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1 pinch
nutmeg
Directions
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Boil salted water and cook noodles until just before al dente, according to package directions. Drain and drizzle a small amount of olive oil to prevent sticking.
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While noodles are cooking, make the roux and béchamel sauce in a Dutch oven or large saucepan using the butter, flour, milk, and half-and-half. Whisk in the worcestershire sauce, cheeses, and seasoning.
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Stir in the cooked macaroni until all of the noodles are well coated.
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Pour noodle and cheese mixture into a 9 x 13-inch (3-quart) baking dish. Sprinkle grated cheese on top.
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Bake in a 325°F oven for about 15 minutes, until cheese is melted on top and the inside is hot and bubbly.
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