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.
We have sharp cheddar (can you have mac and cheese without it?), wonderfully melty Monterey Jack, and last but not least – Velveeta.
I’m not a huge fan of Velveeta but there’s no question it gives mac and cheese a wonderfully creamy texture.
Wonderfully cheesy and totally indulgent.
Life should have more mac and cheese.
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Super Creamy Mac and Cheese
This Super Creamy Mac and Cheese recipe is incredibly rich and creamy. Three types of cheese give it plenty of cheese flavor.
SERVINGS: 8
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 670kcal
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This is FAR from “SUPER CREAMY”. I am an accomplished cook – this is BAKED, with eggs, so it’s more like a casserole when complete. Not that ooey-gooey creamy mac and cheese you think you’re going to have.
It was nice and creamy on the stove top, but the eggs and baking it ruin the dish. Shame on me, I should’ve trusted my instincts.
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.
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.
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!
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.
ABSOLUTELY DELICIOUS AND EXCELLENT!!! I FOLLOWED THE RECIPE EXACTLY, THE WHOLE HOUSE WAS EXTREMELY SATISFIED ANS THAT’S RARE SO THANK YOU!!!
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.
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!!
How much sour cream did you add?
Mac & cheese was good but it was not creamy, did I have to much cheese in minre.
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.
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…