Best Homemade Macaroni And Cheese

Ingredients

• 16 oz. uncooked large elbow macaroni
• 6 Tbsp. salted butter
• 1/3 cup grated yellow onion
• 2 tsp. dry mustard
• 1 tsp. kosher salt
• 1/4 tsp. black pepper
• 1/8 tsp. freshly grated nutmeg
• 1/8 tsp. cayenne pepper
• 6 Tbsp. all-purpose flour
• 3 1/2 cups milk
• 1 3/4 cups heavy cream
• 2 tsp. Worcestershire sauce
• 4 oz. extra-sharp yellow Cheddar cheese
• 4 oz. sharp white Cheddar cheese

Instructions

1. 1

   Preheat the oven to 350°F. Bring the water to a rolling boil and add salt to taste. Follow the instructions on the pasta packet. We are using elbow macaroni pasta for this recipe, and boil them to al dente.

2. 2

   Melt butter in a large saucepan over medium heat. Add onion, dry mustard, kosher salt, black pepper, nutmeg, and cayenne pepper. Cook, stirring, for 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.

3. 3

   Remove saucepan 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.

4. 4

   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.