CREAMY BAKED MAC AND CHEESE

Ingredients :Cheese Sauce:½ cup salted butter½ cup all-purpose flour2 cups whole milk (room temp)2 cups half-and-half (room temp)1 tsp Worcestershire sauce12 oz Velveeta, cubed (room temp)1½ cups sharp cheddar, grated (sauce)Pasta & Topping:1 lb elbow macaroni1½ cups sharp cheddar, grated (topping)1 tsp salt½ tsp dry mustard¼ tsp black pepperPinch nutmegPrep:Butter or cooking spray (for dish)Instructions :Prep:Preheat oven to 325°F (163°C). Grease 9×13 dish.Cook pasta 1 min less than al dente. Drain, toss with olive oil.Make Roux:Melt butter in Whisk in flour; cook 1 min.Gradually whisk in milk + half-and-half. Boil until thickened.Cheese Sauce:Off heat, whisk in Worcestershire.Add and 1½ cups cheddar; stir until melted.Mix in salt, mustard, pepper, nutmeg. Fold in pasta.Bake:Transfer to dish. Top with remaining cheddar.Bake 15 mins until bubbly.Optional: Broil 2-3 mins in oven-safe dish for golden crust.