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We recommend using a good quality unsalted butter and whole milk to make your béchamel sauce. When making mac and cheese, it doesnt pay to use low-fat ingredients, so enjoy the indulgence and save the calorie counting for another night.Ī smooth, creamy cheese sauce with no lumps or separation is much easier to achieve when you use full-fat ingredients. Pour remaining pasta over it and sprinkle with remaining cheese. Pour half or the pasta mixture into the prepared baking dish. Add the cooked macaroni noodles and toss to coat them in the sauce. Add 1 cup shredded cheese to the sauce and stir just until melted. Stir in milk and half and half, slowly, stirring constantly. Melt the butter in a medium saucepan over medium heat. Preheat to 325 degrees and lightly grease a square baking dish.

Pour the mixture on top evenly, covering all of it.Now sprinkle the wondeful Gruyère cheese evenly over the top. Work your way around the whole dish, through and toward the middle (they don't have to be completely pushed to the bottom because they will spring up, but just push them down as best you can). Place and push down the Velveeta and White Vermont cheddar cubes into the pasta.Combine very well with a wire whisk to break up the cream cheese.Add the egg, flour, worcestershire, garlic and onion powder, dry mustard, cayenne pepper, and nutmeg.Break the cream cheese into small pieces and add it to the bowl.In a large mixing bowl, add the heavy cream, half-and-half, and sour cream.Drain pasta well and pour into the baking pan.Add a pinch of salt and a dash of olive oil to the boiling water while cooking.Prepare macaroni according to package directions, cook until al dente.Grease a 13 x 9 nonstick metal baking pan with 1 Tbsp butter.