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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If u heat up leftovers is it creamy or is it one big blob? Or do you add a little milk to help cream it up? Thanks
Leftovers should still be creamy once reheated, but not quite as creamy as when it is fresh. The pasta tends to soak up the liquid over time.
Would this be ok to make the day before?
Is the Challenge butter salted or unsalted? Or does it matter? 🙂
I use salted, but some people think this mac and cheese is a little on the salty side so I think it would be fine to use unsalted if that is what you have.
I was wondering if adding a little cream cheese to the recipe would work or not? Or does the velveeta alone add enough creaminess to it? Also, I see other recipes use Dijon mustard for a spice….what does mustard do to the flavor of mac and cheese? I thought about trying a little fresh garlic and then adding a topping to your recipe. I never made homemade mac and cheese before. I read a lot of different recipes…your recipe looks like something I would like. One more question….Can the recipe be halved? Serving size of 8 is way too much. But I do know some recipes don’t turn out if you half them.
Thanks for sharing this recipe!
The Velveeta does add plenty of creaminess, but I think someone had commented that they had used some cream cheese and they liked the way it tasted. You can definitely half the recipe. A little mustard will help add some flavor.
Good luck making your first homemade mac and cheese!
I have never made mac and cheese withhout a roux (melting butter and flour together ) and and cooking for a few minutes. You need more half and half or milk… three cups at least. Dry mustard and a touch of hot sauce when you add your liquid…. then add your cheese so all is melted evenly. Personally, I never use eggs … don’t like the “eggy ” taste. I have added a half brick of cream cheese (4 oz .) melted in the sauce. Grate your cheese… it make a huge difference. That is my spin on the mac and cheese recipe.
This recipe is similar to Sweetie Pies which is good. I’m going to make this one on Thanksgiving
What is Half and Half?
1/2 whole milk and 1/2 light cream, you can buy it by the milk, heavy cream and whipping cream or make it yourself. Can also use 3/4 c whole milk and 1/4 c heavy cream
Hope you enjoy!
If I wanted to make a day ahead. Should i bake then refrigerate or assemble….put in fridge as is and bake that day
I have the same question. I am going to a thanksgiving dinner and going to bring this but I work all day so I would like to prepare it ahead of time. What would be the best way to do so?
Somebody Please answer this question!
Right lol. I’m trying to decide if I should save time tomorrow by preparing this today. I see she answered a question above about it not being as creamy when it’s reheated. For that reason, I think I’ll prepare today and bake tomorrow. Wish me luck! 😉
You can assemble and back the next day. Just make sure it is cool before you put in the fridge.
I meant bake lol
you can assemble and bake the next day. make sure its cool.
You may prepare and bake right before. But if you do this cook the pasta a couple minutes less so that it’s not too tender and become mushy.
The Velveeta is not melted in at the same time as the other cheeses? It just goes into the oven cubed? into the over just cubed?
The macaroni should still be hot when you mix it in and it will mostly be melted before it goes in the oven.
This sounds easy to make , looks amazing ! Mac and cheese is one of my favorite meals! (Even at my age) 29?Haha.
Looks like I will have to run to the store for a couple ingrediance ! Thank you for posting this ! Yum
Mac and cheese is one of those kid foods you never out grow isn’t it?
We made this as a side dish to go with our filet mignons. This is a great recipe. If you haven’t tried it you should. Very easy.
It looks like you copied this recipe from Sweetie Pie’s in St. Louis. You should maybe give Miss Robbie credit since it’s her mother’s original recipe.
I believe her recipe is similar, but I’ve never made it before. I think that recipe uses evaporated milk instead of half-and-half and has sour cream in it.
This is not the same recipe. I’ve made hers before as well, but this one is much easier.
Sweet pie Mac and cheese is good just call for to much cheese I know because I have made it two time and u do have to put evaporated milk And sour cream I’m going to made this for Thanksgiving Because it don’t call for so much cheese we see how it turnturn out.
I have made this recipe and many more.
For over 25 years nothing to do with sweetie pies I just think it was passed on from generation to generation..
I will make it this year and will add to it and change a few thing’s about it.
What can I substitute the eggs (allergic) with?
Try egg substitute