Original Blog Entry: Mac and Cheese

Lucky Star — Sat, 28 Mar 2026 03:08:14 GMT

Active Time: 25 mins

Total Time: 1hr 10 mins

Servings: 10

Ingredients

16 oz. uncooked large elbow macaroni, large shells, or cavatappi pasta

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, shredded (about 1 cup), plus 4 oz. diced (about 1 cup), divided

4 oz. sharp white Cheddar cheese, shredded, (about 1 cup), plus 4 oz. diced (about 1 cup), divided

Directions

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.

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.

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.

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.... [ More ]