Creamy Baked Macaroni and Cheese
This Creamy Baked Macaroni and Cheese is the ultimate comfort food—rich, velvety, and packed with gooey cheese in every bite. Velveeta creates an ultra-smooth sauce, while cheddar and Monterey Jack add depth and classic mac-and-cheese flavor. Baked until bubbly with a crisp panko topping, it’s perfect for holidays, potlucks, or a cozy family dinner. Simple steps and familiar ingredients make this a guaranteed crowd-pleaser.
Ingredients
- 1 lb elbow macaroni
- 1 lb Velveeta cheese
- 1 cup milk, divided
- 4 tablespoons melted butter
- 2 large eggs, beaten
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 2 cups shredded cheddar cheese
- 2 cups shredded Monterey Jack cheese
- Salt and pepper, to taste
- Seasoned panko crumbs, for garnish
Directions
- Preheat oven to 375°F.
- Cook elbow macaroni until al dente; drain well.
- In a saucepan over medium heat, melt Velveeta with 1/2 cup milk until smooth.
- Pour melted cheese sauce over macaroni and stir to combine.
- In a bowl, mix eggs, melted butter, garlic powder, paprika, salt, pepper, and 1 cup each cheddar and Monterey Jack.
- Stir this mixture into the macaroni until evenly combined.
- Transfer to a greased 9×13-inch baking dish.
- Sprinkle remaining 1 cup each cheddar and Monterey Jack over the top.
- Add a light layer of seasoned panko crumbs.
- Bake 25 minutes, until bubbly and lightly golden.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 520 kcal | Servings: 8
Tips
- Drain pasta well—excess water can thin the creamy sauce.
- For extra crisp topping, broil the dish for 1–2 minutes after baking.
FAQ
Can I use different cheeses?
Yes—Colby, Gruyère, or mozzarella can be swapped for part of the cheese blend.
Why add eggs?
They help bind the casserole and create a rich, custard-like texture.
Can I make this ahead?
Assemble fully, refrigerate, and bake with an extra 5–10 minutes added to the cook time.
How do I store leftovers?
Refrigerate up to 3 days; reheat gently to preserve creaminess.
