Super Creamy Mac and Cheese

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Super Creamy Mac and Cheese

Super Creamy Mac and Cheese is insanely rich and delicious. One taste and you will be hooked. Whether eaten as a side or a main dish, this is a recipe you will want to make over and over. Three types of cheese give Super Creamy Mac and Cheese a whole lot of cheese flavor.

Super Creamy Mac and Cheese with a blend of cheddar, monterey jack, and velveeta.

We have sharp cheddar (can you have mac and cheese without it?), wonderfully melty Monterey Jack, and last but not least – Velveeta.

Super Creamy Mac and Cheese with a blend of cheddar, monterey jack, and velveeta.

I’m not a huge fan of Velveeta but there’s no question it gives mac and cheese a velvety texture that is hard to achieve any other way.

Super Creamy Mac and Cheese with a blend of cheddar, monterey jack, and velveeta.

Wonderfully cheesy and totally indulgent.

Life should have more mac and cheese.

Super Creamy Mac and Cheese with cheddar, monterey jack, and velveeta.


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Super Creamy Mac and Cheese
Prep time
Cook time
Total time
Recipe type: Side Dish
Cuisine: Southern
Serves: 8
  • 1 pound elbow macaroni
  • 8 tablespoons (1 stick) Challenge butter, cut into 1 tablespoon-sized pieces
  • 2 cups half-and-half
  • 2 cups shredded sharp cheddar cheese
  • 2 cups shredded Monterey Jack cheese
  • 2 eggs, lightly beaten
  • 8 ounces Velveeta, cut into small cubes
  • ¼ teaspoon seasoned salt
  • ¼ teaspoon black pepper
  1. Preheat oven to 350 degrees and butter a casserole dish.
  2. Cook pasta until just tender. It will cook more as it bakes. Drain pasta and return to pot. While pasta is still hot, add butter, and stir until butter is melted.
  3. Add the half-and-half to the pot, along with half the cheddar and Monterey Jack, the eggs, Velveeta, seasoned salt and pepper. Stir to mix well.
  4. Pour into prepared dish and sprinkle with remaining cheese.
  5. Bake for 30 to 35 minutes.

Sharing this recipe with The Weekend Potluck.

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60 thoughts on “Super Creamy Mac and Cheese

  1. I would imagine if folks have the anti Velveeta mindset like me…well…except for chili cheese dip during football season…c’mon πŸ˜‰ a good substitute is a 8oz brick of Philadelphia cream cheese…just keep the salt, really enhances the creamyness and smooths out the grains like velveeta (never underestimate the power of cream cheese). It was amazing…added some Italian bread crumbs mix with melted butter for the last 10 minutes of baking and had a nice crisp top to break through…thank you for this. Wonderful recipe truly

  2. This says it makes 8 servings but it doesn’t say the serving size. I am making this for 45-50 people. I’m assuming half cup? I will be having appetizers and a main course. Also, I’m assuming this would freeze well?

  3. Am I the only person that thought this was salty? I almost substituted the season salt with cayenne. Trying to figure out if also the velveeta made it seem so salty. I just made 2lb and froze it for my son’s rehearsal dinner I am hosting. I still need to make another 2 lbs. and I’m not sure that I want to do this again. I’m hoping just leaving the season all out will do the trick. Any ideas?

  4. A lot of the stuff on the recipe is American-based (I’m from South Africa!), but I made a couple of substitutes and it came out brilliant! Best recipe on the net!

    1. If you can’t get it where you are mix equal parts of whole milk and heavy or whipping cream whatever it’s called where you are

  5. I’ve been making this for the past few months, as my go-to mac and cheese recipe. So perfect and delicious. Feedback from extended family was “that’s gourmet restaurant quality”.
    Thanks so much for sharing!

  6. I am taking this to my family Easter! It has taken all the power in me to not dive in beforehand! It smells and looks amazing! πŸŒ·πŸ£β˜€οΈπŸ°

  7. I made this dish for my family Christmas dinner!! OMG!! It was so creamy and delicious!!! Several people asked me for the recipe!!!! Yum yum Yum!!!

  8. I’ve finally found the perfect baked mad and cheese recipe! I’ve been trying to perfect baked mac and cheese for a while but it would always come out too dry, or the cheese would seperate from the cream or it just didn’t taste right! This is delicious creamy and comforting! Thanks this is my new favorite!

  9. Just made this tonight for my boyfriend and myself. It was probably the best homemade mac and cheese I’ve ever made. Very creamy and not dried out-just the way I like it! Thanks for the delicious recipe!

  10. The key to a perfect homemade mac and cheese is totally Velveeta!!! I learned that last year. Otherwise the sauce comes out all grainy. This version looks INSANELY good and now that I’m allowed to have dairy again, I’m totally making it πŸ™‚

    1. I can’t stand Velveeta so I purchased a chuck of American cheese from the deli in place of Velveeta, came perfect.

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