Home » Recipes » Casseroles » Super Creamy Mac and Cheese

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


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.

Never miss a recipe. Follow Spicy Southern Kitchen on Pinterest and Facebook.

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

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.
PREP: 15 mins
COOK: 30 mins
TOTAL: 45 mins


  • 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
Course: Side Dish
Cuisine: Southern

Want to Save This Recipe?

Sharing this recipe with The Weekend Potluck.

 More Mac and Cheese Recipes

Trisha Yearwood's Slow Cooker Mac and Cheese

Tricia Yearwood’s Slow Cooker Mac and Cheese

Creamy baked Mac and Cheese with Ham

Mac and Cheese with Ham

Mac and Cheese Soup

Mac and Cheese Soup

Disclosure: This post contains affiliate links.

Leave a Comment

Your email address will not be published.

Recipe Rating

I accept the Privacy Policy

229 thoughts on “Super Creamy Mac and Cheese”

  1. Đồ án tốt nghiệp công trình cầu

    I really loved this macaroni and cheese! I used a blend of sharp cheddar cheese and a white cheddar. I grated both myself which I think lends a creamier finish. 5 stars!

  2. Judie Kavanaugh

    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.

  3. 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.

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

    1. Christin
      Christin Mahrlig

      Although I haven’t tried it myself, I think you can just sub milk for the half-and-half and not have any issues. Good luck!

  5. Anna Wright

    I’ve been wanting a damn good recipe for a very long time and these are wonderful! Cheesy cheesy!! Thanks

  6. 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 😉

  7. 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. Daria Litvin

      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.

  8. 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.

  9. 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. Do you HAVE to complain??? It’s Christmas! If you click on the full recipe, it will say 9×13.

    1. John Manship

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

  10. When your cooking it, should you cook the Mac and Cheese in a casserole dish that is covered or uncovered?

  11. 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!

    1. Christin
      Christin Mahrlig

      That’s good to know it was still moist 3 days later Anita. I don’t think I’ve ever had any around for that long!

  12. 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.

  13. 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.

  14. Anita Townson

    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!!

  15. 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?


Scroll to Top