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.
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Eggs? In Mac and cheese? Why not the roux?
i had the same question! why no answer?????? why eggs and not roux?
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.
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
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!
how do u add the cream cheese? I’m not sure how to cook with it. Thank you
I’ve never made this recipe with cream cheese Tina, but I would cut it into cubes and add it the same way as the Velvet.
Crushed potato chips mixed with a little parm or bacon bits makes a great topping. My company LOVES it…
Yum! That would really take it to another level!
How much breasts crumbs and how much butter that sounds great
Is it possible to omit the velveta?
Has anyone tried freezing the leftovers?
Do you have to use half and half or can you use milk? Just wondering because I didn’t have any!
Thanks
Yes, I think milk would probably work just fine.
Trying this Sunday. Bake at what temp??
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?
I’m not sure exactly of the serving size, but it is very, very rich so 8 servings is a low estimate of servings.
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?
With the Velveeta, omit the salt.
Unless you’re using “low sodium” cheeses, just omit the salt. I would think people can salt to taste at the table.
The butter has sodium in it so maybe the seasoned salt is not necessary.
I’m making it now. Hubby wants to add bacon. Can’t wait.
Hope y’all enjoyed it Angel!
my hubby just asked me to add bacon!! gonna give this a shot.. yummy
Mmmmm. Bacon would be so good in it!
Could you tell me why you add eggs? Thanks. It sounds delicious. Going to make some for thanksgiving.
The egg acts as a binder and makes the custard slightly custard-like.
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!
I am also from SA what substitutes did you use?
What do u mean by half&Half
In the dairy section, similar to heavy cream and milk.
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