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 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
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!!
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).
How much sour cream? I’ve tried this recipe a few times. But never thought about adding sour cream but that sounds delish!!
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!
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!
This Mac and cheese is amazing! I don’t know what the people who say it’s not creamy are talking about.
This was the best Mac and cheese recipe I’ve used!!! Thanks so much! Followed recipe and turned out great this is a keeper!
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.
*it was creamy before going into the oven.
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.
Eliminate the eggs. Just use one or half
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.
I’ve made it several times n it never disappoints. I’d never go back to that whole roux thing.
I wanted to love this recipe just SO much! It’s really easy – and the crock pot option simply rocks.
However…
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!”
AAACK! *This* is the recipe I plan to try next, since the crock pot mac~N~cheese (referenced above) didn’t work out.
Sorry!!
Best Mac n cheese recipe I’ve ever tried. It’s all I use now.
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!
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.
Can I make it ahead and then warm it up on the day of?
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.
How do you make that sauce? I’m very interested.
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.
I actually thought this was the best mac
N cheese I’ve ever made. My family loved it too.
How much flour and butter I want to make a crust
+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.
Drain the pasts, but don’t rinse it
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.
Sounds delicious!!