Super Creamy Mac and Cheese

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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


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.


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 wonderfully creamy texture.

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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Watch the short video below to see how easy it is to make Super Creamy Mac and Cheese

Super Creamy Mac and Cheese

Course: Side Dish
Cuisine: Southern
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8
Calories: 670kcal
This Super Creamy Mac and Cheese recipe is incredibly rich and creamy. Three types of cheese give it plenty of cheese flavor.
Print Recipe


  • 1 pound elbow macaroni
  • 8 tablespoons Challenge butter (1 stick) 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
  • 1/4 teaspoon seasoned salt
  • 1/4 teaspoon black pepper


  • Preheat oven to 350 degrees and butter a casserole dish. You can use a 9x13-inch or slightly smaller casserole dish.
  • 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.
  • 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.
  • Pour into prepared dish and sprinkle with remaining cheese.
  • Bake for 30 to 35 minutes.


Calories: 670kcal

Sharing this recipe with The Weekend Potluck.

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215 thoughts on “Super Creamy Mac and Cheese

  1. Delicious and super creamy!
    Followed the recipe exactly, except I didn’t have half and half, so I used 1.5 cups of milk and .5 cup of heavy cream. My former recipe included sauteed onion – might add that in next time for a little extra flavor.

  2. I hate Velveeta cheese but tried it in this recipe. It was very good. I have the leftovers frozen for a busy day supper. I will probably omit the next time I make this and substitute swiss cheese to compare.

  3. This has been my family’s go to Mac & Cheese recipe for years. In the beginning, I would use pre-shredded cheese and the result would be dry. Once I bought block cheese and then grated it by hand, it made all the difference. While it adds a few extra minutes of prep, it is well worth the time. The result is great!

  4. Looks good. But use sodium citrate and any hard cheese is super creamy. A little extra time, but imagine gouda, asiago, gruyere, swiss, just as creamy as velveeta.


  6. It was a little drier than what I expected. Next time I will add a little more half and half and probably cook it on the stove vice baking it.

  7. I made the recipe as directed. Although as someone new to cooking – be sure to melt the Velveeta cubes before putting the macaroni in the oven to bake. I also added about 1/2 a cup of sour cream while stirring in the rest of the ingredients into the pot before putting into the oven. Highly reccomend!!

  8. Loved this! Followed it to a T but added a small container of sour cream. I really didn’t bake it. I undercooked the noodles a small bit, strained them and then left the burner on low while I mixed in a the cheeses. I baked it for like 5 minutes just to keep it warm while I was baking chicken strips to go with it. Super yummy.

  9. In the oven as I type. I’m wondering if the people saying it’s dry, grated their cheese by hand? If you bought shredded cheese in the store, it’s loaded with potato starch to prevent clumping. Hence, why this recipe would be dry. I use half evaporated milk and half whole milk and it’s pretty creamy. I did add dried mustard, garlic powder and Spanish paprika but that’s my personal preference. This is an excellent base recipe. Instead of just plain Monterey Jack, I used half pepper Jack. I have no grittiness or dryness. I just tweaked it to my preference but this is an easy and tasty recipe. Will make again. Thank you for a great recipe…

  10. This is my go to recipe for super creamy mac and cheese. My preference is a traditional baked mac and cheese, but my family really enjoys the creamy. After I mix the butter in I add a can of cheddar cheese soup which I think helps with the creaminess. Other than that I follow the recipe exactly. I have never been disappointed with this recipe

  11. Can it be made in the crockpot? If so do u leave noodles uncooked & put in crockpot? How long & what setting. Have made it in oven & it was the best I’ve ever had!!

  12. I’m noticing something about the reviews… it seems those who said they used half n half were not happy with the finished product and those who used an alternative loved it. For myself… I followed the recipe exactly only I did use milk rather than half n half just because I didn’t have any. I also added a little sour cream to the cheese mixture. I thought it turned out FANTASTIC! My daughter said it’s the best Mac n cheese I ever made. I’m revising my “go to” Mac n cheese recipe to this one with those few minor changes I mentioned. It really was creamy and cheesy while still being a bit mild and not making you feel sick if you eat a ton of it (not sure if that’s good or bad, lol).

    1. How much sour cream? I’ve tried this recipe a few times. But never thought about adding sour cream but that sounds delish!!

  13. Made it according to directions, and it turned out just ok. I tweaked it just a bit and it comes out amazing everytime. Add butter first, and stir until melted thoroughly. Then add velveeta and do just the same. Add same amounts of shredded cheeses, THEN add cold ingredients (tweaked to 1/2 cup half and half, and 1 egg). If you follow the exact words of the recipe, the pasta will cool which doesn’t allow the velveeta to melt enough. Then you’ve got cubes of velveeta melted in the dish but not evenly distributed! It’s a great recipe just needs a few changes in wording and some ingredients scaled back!

  14. These individuals who say this recipe is too dry obviously live off of cheesy noodle soup because this recipe is plenty creamy!! I’ve used this recipe the past few years for both Thanksgiving and Christmas, and the family always makes sure I’m bringing the Mac and cheese!! Love it to pieces. Definitely one for the books!

  15. This Mac and cheese is amazing! I don’t know what the people who say it’s not creamy are talking about.

  16. This was the best Mac and cheese recipe I’ve used!!! Thanks so much! Followed recipe and turned out great this is a keeper!

  17. I forgot to add the the eggs and mostly eyeballed the ingredients. I did double up the recipe and only had enough half and half for the original amount. To make up the difference I added whole milk and not was it creamy before going to the oven. Aside from adding pepper and season salt amd also added some cheyenne. Thanks for the recipe. I’ll be making it again.

  18. Agree with others – not very creamy at all (I used half and half and grated my own cheese). I added about 3/4 cup heavy cream after baking to make it creamier and that didn’t even do it. Overall, it tasted good, just would have preferred it to be creamier.

    1. Made this yesterday. Followed the directions to the “T”. Before baking I thought, “How can people say this was not creamy”. After baking, I have to agree with them. It dried out a lot. Still very good flavor but not very creamy.

  19. I wanted to love this recipe just SO much! It’s really easy – and the crock pot option simply rocks.


    I found the flavor of cheddar-only mac~n~Cheese overwhelming, and the finished product was grainy.

    If I were to try it again, I would use a variety of cheeses, put in a little bit of flour to help with the texture, and perhaps a touch of sugar.

    Thanks for giving me “food for thought!”

    1. AAACK! *This* is the recipe I plan to try next, since the crock pot mac~N~cheese (referenced above) didn’t work out.


  20. I made this for a girls game night & it was amazing! I didn’t use the eggs & I used heavy cream & regular milk instead of the Half n half. I also used part cream cheese/part velveeta. It was super creamy & extra cheesy & PERFECT!

  21. I make this all the time, it’s my favorite recipe n my family practically begs for it. I add more half n half on top of the mac n cheese halway through cooking to keep it moist, I add smoked paprika as well as smoked gouda cheese , I usually use a mixture of store bought cheese n hand shredded cheese. No such thing as too much cheese. Super simple n quick! I add diced ham in it for Easter.

  22. I agreed with Karen’s September 2017 post; I always make a white sauce with butter and flour when making Mac n cheese. After the flour browns a bit, I add milk then whisk a whole egg into the tempered sauce so it won’t “cook in the sauce”. Afterwards, I add a can of nacho cheese soup the my white sauce. My family is partial to fontina & Gouda or white & mild cheddar to my white sauce. I saute shrimp in butter and let cool while the cheese is melting in the white sauce. After the cheese has melted in the white sauce, I pour it over my slightly cooked noodles. I fold in the shrimp and some bacon bits and bake til bubbly and brown on top.

  23. I just made this and it came out great. I added a whole package of sliced Swiss cheese that I diced up and my family couldn’t get enough.

  24. +1 I followed this recipe very closely but it didn’t come out ‘creamy’ as one would expect. Yes there was a lot of cheese but the cheese really didn’t stick to the macaroni.

  25. I add 1/2 tsp ground mustard and a half cup of sour cream and 4 eggs. I only us 4 ounces of velveeta cheese. Extra sharp cheddar on top and bake 45 minutes. You want the top to be light brown and crispy around the edges. The more cheese the better.

  26. I plan on making this for a pot luck. I want to use non fat half and half and add bacon and artichoke hearts. What do you think??? I am also going to be using the Mexican Velveeta if I can find it and Gluten free pasta.

  27. Just made this for the Super Bowl, very disappointed!
    I wanted to love this recipe because I make something similar with Velveeta but I just can’t. Followed recipe but added a bit more velveeta as other posters said it would make it more creamy. Wasn’t creamy in the least, pretty dry and had a slight grainy texture. I think it needs a bit more liquid and I think covering with foil might help keep moisture in.

    1. The grainy taste comes from using the half n half. I use heavy cream or evaporated milk. Try it out. I hope this helps you.

  28. This looks super good! Can I use regular whole milk instead of half and half? If so, How would I alter the recipe ? xox

  29. With Mac and Cheese being my favorite food I am very picky with a lot of recipes. This one however was absolutely amazing, I added extra velveeta and it was so creamy and delicious. I highly recomend this dish to all the Mac and cheese lovers out there.

      1. Thanks! Mac n cheese is my all time favorite! I am cooking this recipe as I write this.. can’t wait to try it 😉

  30. I just made this recipe and was a little dissapointed that it didn’t turn out creamy like the pictures. I have been trying to find a good creamy mac n cheese recipe and thought this may be it but the video and directions were a little deceiving. Since the cheeses weren’t completely melted into the half and half the mac n cheese looks lumpy and not creamy at all. I am not sure if others had this issue but I have had this issue with a different recipe befor too. I would suggest making sure to melt the sauce before pouring into the dish.

    1. I just made this recipe and it turned out great I completely fixed the cheese sauce mixture by itself and substituted the Velveeta for 4 ounces of cream cheese added1 can evaporated milk instead of half and half. Stir until all cheese is melted then stir in noodles and bake.

    2. 3 cups grated cheese, 1 cup liquid (milk perhaps), 1 tsp sodium citrate. If you read up on sodium citrate, it emulsifies the cheese and makes a wonderful cheese sauce. Sodium citrate can be purchased on-line i.e. Amazon. I am surprised more people don’t know about it. When I mention it to people, they give me the stink eye.

  31. I made this dish at Thanksgiving and it was a big hit. I want to make it again for Christmas. But I was wondering if it could be made the night before?

    1. I’m making it the night before. Will put in the oven to bake in the morning after church. I would think it would be fine.

  32. This entry is ableist against those whom don’t have a variety of casserole dish sizes— You don’t mention what size of dish ! And I cannot clearly tell how big it is in the video, which I had to mute to save my ears from the hyper ear-killing cuckoo clock music.

    1. Hi Victoria,
      All recipes consider weight of pasta uncooked. 1 pound (500 grams) is a standard package of uncooked pasta.

  33. I made this Mac and cheese for Thanksgiving. Everyone loved it. I heated up leftovers 3 days later and it was still moist. This is now my go to side dish!

  34. I made this and while everyone liked it, it was a little dry and clumpy, not as creamy as advertised. Im not sure what I did wrong, but when the velveeta wasn’t melting in the noodles I did heat it in the pot with all of the ingredients until all of the cheese was melted – then threw it in the oven.

    Maybe I just needed to shorten the cooking time after heating it in the pot to melt the cheese, but something for other noob’s to consider.

    1. You don’t need to melt all the Velveeta cubes before baking. It will melt all the way in the oven. Your can stir it up after your bake for a few mins and then add the cheese on top. Yours was definitely dry because you pan heated it first!

    2. This turned out great! I used Colby jack and medium cheddar cheese, 2 cans of Campbell’s cheddar cheese soup in place of Velvetta and an extra cup of regular milk. Came out creamy as expected. I also add a dash of onion juice for extra flavor (i just run a butter knife across an onion and let the juice drip). Will definitely be my go to recipe.

  35. So this is the first Thanksgiving I’m hosting and was looking for the cheesiest & creamiest mac and cheese recipe and this sounds like a winner. By the description and all the comments I am extremely excited to see how it turns out. Thank you for what seems to be a quick, easy, amazing mac and cheese.

  36. Just made this for Thanksgiving and my husband and mother had to taste test it and they are still talking about how good it is. That was before it went in the oven!!

  37. I wanted to make this for thanksgiving for 8 people, but the men usually will go for seconds and thirds lol. Will this be enough or should I double the ingredients? And if I wanted to add a little pepper jack cheese for a little kick, how much cheese should I add?


  38. I was wondering if adding a little cream cheese to the recipe would work or not? Or does the velveeta alone add enough creaminess to it? Also, I see other recipes use Dijon mustard for a spice….what does mustard do to the flavor of mac and cheese? I thought about trying a little fresh garlic and then adding a topping to your recipe. I never made homemade mac and cheese before. I read a lot of different recipes…your recipe looks like something I would like. One more question….Can the recipe be halved? Serving size of 8 is way too much. But I do know some recipes don’t turn out if you half them.

    Thanks for sharing this recipe!

    1. The Velveeta does add plenty of creaminess, but I think someone had commented that they had used some cream cheese and they liked the way it tasted. You can definitely half the recipe. A little mustard will help add some flavor.
      Good luck making your first homemade mac and cheese!

    2. I have never made mac and cheese withhout a roux (melting butter and flour together ) and and cooking for a few minutes. You need more half and half or milk… three cups at least. Dry mustard and a touch of hot sauce when you add your liquid…. then add your cheese so all is melted evenly. Personally, I never use eggs … don’t like the “eggy ” taste. I have added a half brick of cream cheese (4 oz .) melted in the sauce. Grate your cheese… it make a huge difference. That is my spin on the mac and cheese recipe.

      1. 1/2 whole milk and 1/2 light cream, you can buy it by the milk, heavy cream and whipping cream or make it yourself. Can also use 3/4 c whole milk and 1/4 c heavy cream

    1. I have the same question. I am going to a thanksgiving dinner and going to bring this but I work all day so I would like to prepare it ahead of time. What would be the best way to do so?

        1. Right lol. I’m trying to decide if I should save time tomorrow by preparing this today. I see she answered a question above about it not being as creamy when it’s reheated. For that reason, I think I’ll prepare today and bake tomorrow. Wish me luck! 😉

          1. You can assemble and back the next day. Just make sure it is cool before you put in the fridge.

        2. You may prepare and bake right before. But if you do this cook the pasta a couple minutes less so that it’s not too tender and become mushy.

  39. This sounds easy to make , looks amazing ! Mac and cheese is one of my favorite meals! (Even at my age) 29?Haha.
    Looks like I will have to run to the store for a couple ingrediance ! Thank you for posting this ! Yum

  40. We made this as a side dish to go with our filet mignons. This is a great recipe. If you haven’t tried it you should. Very easy.

  41. It looks like you copied this recipe from Sweetie Pie’s in St. Louis. You should maybe give Miss Robbie credit since it’s her mother’s original recipe.

      1. Sweet pie Mac and cheese is good just call for to much cheese I know because I have made it two time and u do have to put evaporated milk And sour cream I’m going to made this for Thanksgiving Because it don’t call for so much cheese we see how it turnturn out.

    1. I have made this recipe and many more.
      For over 25 years nothing to do with sweetie pies I just think it was passed on from generation to generation..
      I will make it this year and will add to it and change a few thing’s about it.

  42. I really love making this I add extra butter and one egg is really good I’m having it with dinner tonight gotta try it

  43. Can you substitute elbow pasta with something else? I don’t have elbow on hand. I have ziti, shells or ditalini…..or spahgetti….lol

  44. Tried this recipe Sunday. Loooooved It. ?The true litmus test was my husband loving it too! He never eats my mac n’ cheese because its ” too stiff” he says. But he ate 2 helpings of this dish, however. Perfect combination of ingredients, this will be my new family fav. Thanks, Christin!!

  45. This is a great recipe. I have it in the oven now. Only thing I added was about 1/3 cup of pulverized sweet onion…so it is more like a juicy pulp ( I put a few chunks in a small food processor),added it to butter and melted and then poured over macaroni. Every time I make Mac and Chz I get rave reviews…I believe it is the addition of the onion flavor. You cannot tell it is onion, but it adds something to the cheese. I add it this way to my cheese enchiladas too.

    1. Not sure but try melting only the Velveeta… add the other cheeses when incorporating ALL of the ingredients and pop in the oven. Also use 1 tbsp black pepper and add evaporated milk but you can follow this recipe. This is very similar to how African Americans make mac n cheese. Baked for holidays. We call this “Soul Food”

  46. This will be my first time preparing this for my family and I am very excited! My husband came across this recipe online and my three boys love macaroni & cheese!!! I will be back with feedback when I’m done. ?

  47. This is on my shopping list for September! I had heard Philadelphia Brand Cream Cheese memtioned as secret ingredient. From people down here, who always manage to leave out something in shared receipts, or, won’t share their receipts! I suppose I will have to make it both ways! It looks delish! I have been trying for years to get a GOOD receipt for Mac and Cheese, and have resolved to frozen for years! Let me Do this!

      1. It’s very popular in the south to use eggs for mac and cheese. It make the texture a little more custard like and in some recipes (not so much this one because it is so creamy), it makes it set up like a casserole.

  48. I would imagine if folks have the anti Velveeta mindset like me…well…except for chili cheese dip during football season…c’mon 😉 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

    1. Wonderful suggestion! I really detest Velveeta and processed cheeses, but I adore cream cheese. This recipe looked awesome except for the Velveeta, so I’m gonna try it with the cream cheese. I’m sure it will be relish!

  49. Do you have to use half and half or can you use milk? Just wondering because I didn’t have any!

  50. 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?

  51. 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?

    1. Unless you’re using “low sodium” cheeses, just omit the salt. I would think people can salt to taste at the table.

  52. 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

  53. 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!

  54. Looks very yummy! Found a minor typo – there needs to be a space between the words ounces and Velveeta.

  55. 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! ??☀️?

  56. 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!!!

  57. 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!

  58. 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!

  59. 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 🙂

  60. Velveeta in mac and cheese? Christin – my daughter loves mac and cheese – I need to tell her about this tip as she isn’t a fan of Velveeta either – but is always trying to get her mac and cheese the creamiest ever!

    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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