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This recipe, inspired by Stouffer’s macaroni and cheese, delivers the best of all worlds: creamy, saucy comfort, with a consistency that’s slightly more set than a stovetop version, thanks to a final bake in the oven. It stays voluptuous and molten as a result of a higher ratio of sauce to noodles, which are cooked completely so they don’t soak up as much liquid. The Velveeta is necessary here, as it has sodium citrate, which prevents the sauce from separating in the oven. Elbow macaroni works fine, but cavatappi is an especially fun shape to eat with its telephone-cord bounciness.

• Salt
• 1 pound cavatappi or elbow macaroni
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 6 cups whole milk
• 1 pound sharp or extra-sharp yellow Cheddar, coarsely grated (5 1/4 cups)
• 8 ounces Velveeta, torn into pieces
• 4 ounces Pecorino Romano, coarsely grated (1 cup)
• 1/2 teaspoon dry mustard powder
• 1/4 teaspoon onion powder
• Pinch of ground cayenne
• Freshly ground black pepper

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