Creamy Baked Mac and Cheese

Baked mac and cheese. It’s nearly the universal comfort food, and there are SO many variations! In fact, I almost didn’t post this recipe, as there are SOOOO many mac and cheese recipes available, and most people already have their favorite way of making it.

Of course, there’s no “right” way or “wrong” way, so I’m here sharing the way I like to make my mac and cheese (the way my family loves it too).

Why You’ll Love This Recipe

This creamy baked mac and cheese is the epitome of comfort food. It’s rich, cheesy, and baked to perfection with a golden crust. Whether you’re making it for a family dinner or a special occasion, it’s sure to please everyone at the table.

Kitchen Equipment You’ll Need

• Large pot for boiling pasta
• Large mixing bowl
• 2-quart baking dish
• Whisk
• Oven

Ingredients

• 16 ounces elbow macaroni (about 3 cups)
• 3 tablespoons butter or margarine
• 1 ½ cups milk, divided
• 2 large eggs, lightly beaten
• 1 lb (16-ounces) cubed (1/2 inch size) Velveeta cheese
• 8 ounces shredded Kraft Mild Cheddar Cheese (about 2 cups), divided
• 8 ounces shredded Kraft Monterey Jack Cheese
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper

Step-by-Step Instructions

1. Heat oven to 375 degrees F.
2. Cook macaroni in a large pot of salted boiling water until tender but not mushy, about 8-10 minutes. Drain well and pour into a large mixing bowl.
3. Melt the Velveeta cheese and ¾ cup milk over low heat until melted, stirring often.
4. Pour the melted cheese sauce over the pasta and stir. Add in butter, ¾ cup milk, eggs, 1 cup shredded cheeses, salt, and pepper. Mix well and transfer to a 2-quart baking dish.
5. Sprinkle the remaining cheese on top.
6. Bake until the top crust is golden brown and the casserole is bubbling, about 25 minutes. Serve hot.

Tips for Success

• Boiling the pasta – Cook the pasta for less time than usual. I recommend boiling elbow pasta for 4-5 minutes. The pasta will continue to cook in the oven, preventing it from becoming mushy.
• Use room temperature liquids – If possible, use room temperature milk. Cold liquids generally take longer to thicken, so set your milk out while the water for the pasta is boiling.
• The cheeses – Feel free to use your favorite cheeses. While cheddar and gruyere are fantastic, you can experiment with mozzarella, gouda, swiss, monterey jack, and colby jack.
• Shred your own cheese – Pre-shredded cheese often contains a starchy substance that prevents clumping but also affects melting. Shredding your own cheese ensures optimal melting.

Additional Tips or Variations

Feel free to add a breadcrumb topping for extra crunch. Simply mix breadcrumbs with a bit of melted butter and sprinkle on top before baking. You can also incorporate cooked bacon or diced jalapeños for additional flavor.

Nutritional Highlights (Per Serving)

This baked mac and cheese is a rich source of calcium and protein, providing a hearty and satisfying meal.

Frequently Asked Questions (FAQ)

Can I make this recipe ahead of time? Yes, you can prepare the mac and cheese up to the baking step and store it in the refrigerator for up to 24 hours. Just add a few extra minutes to the baking time if it’s cold from the fridge.

Can I freeze leftovers? Absolutely, this mac and cheese freezes well. Just make sure it’s properly cooled before transferring to an airtight container. It can be frozen for up to 3 months.

Conclusion

I invite you to try this creamy baked mac and cheese recipe and experience its comforting goodness. I’d love to hear how it turns out for you, so please share your feedback and any variations you tried in the comments below! Enjoy your delicious creation!