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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Watch the short video below to see how easy it is to make Super Creamy Mac and Cheese
Super Creamy Mac and Cheese
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Sharing this recipe with The Weekend Potluck.
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Hands down best Mac and cheese recipe on the internet! It’s my go to! Thanks for sharing it!
This has been my go-to mac & cheese recipe for several years now. It’s my favorite as well as my husband’s. I’m definitely not one of those people who will always eat the macaroni at the pot luck. It has to be spectacular for me to like it, and this is the perfect recipe.
Contrary to what some commenters reported, we thought this was both very creamy and very delicious. I followed the directions except I mixed in the Velveeta, cheddar and Monterey Jack before the half and half (which I made myself with half milk and half heavy cream rather than commercial) so the cheeses would more easily melt. I was hesitant about adding the eggs, but they were just fine.
MUY RICO! YOU GO GIRL!!!!!
I love this recipe! Simple and delicious!
😋😋😋😋
Do you add 1/2 the cheddar and 1/2 the Monterey Jack? Or just 1/2 the cheddar only?
umm, you add 2 cups Cheddar and 2 cups Monterey Jack, just like the recipe says, It’s pretty simple.
If you watch the video, you can clearly see that she used white and yellow cheese the first time and the second time, which means that you use half of the cheddar and the Monterey jack, then later add the other half. Hope this helps.
I’ve made this many times and it’s my family’s favorite.
Been making this recipe for years. Some things I’ve learned for best results. Always grate the cheese a d never buy pre-shredded because it has too much starch. Add the warm ingredients and then the cold so the cheese can melt before it goes in the oven. Room temp eggs and you can warm up the half and half too. It’s always gets a remarkable reception.
Best Mac and cheese recipe I’ve made in years. Freezes beautifully. Love the combo of all the cheeses. Thanks for a great recipe!!!
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.
I couldn’t agree more.
I was thinking about trying this recipe, but if I do, I won’t bake it so long. Past mac & cheese recipes I’ve used were baked too long and no longer were creamy. I would put it in a hot oven only long enough to melt and lightly brown the cheese on top.