Creamy Macaroni and Cheese

In a large pot of boiling salted water, cook the pasta 1 minute less than the time recommended on the package for al dente cooking (about 8 minutes). Drain and drizzle with olive oil to prevent sticking.

While the pasta is cooking, melt the butter in a large casserole dish (about 6 to 7 quarts) over medium heat. Add the flour and cook, whisking constantly, for 1 minute. Gradually stir in the milk and crème fraîche. Bring to a boil over medium heat, whisking constantly. Remove from heat.

Whisk in the Worcestershire sauce. Gradually add all of the Velveeta cheese and half of the cheddar cheese (375 mL). Stir until the cheese is completely melted and smooth. Stir in the salt, dry mustard, pepper and nutmeg. Add the cooked, drained pasta and stir to coat.

Transfer to the prepared baking dish. Sprinkle with the remaining shredded cheddar cheese (350 mL). Bake for 15 minutes, or until the cheese is melted and the sauce is bubbling.

For a crispier, golden top, broiler for 2 to 5 minutes.