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.
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
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.
More Mac and Cheese Recipes
Tricia Yearwood’s Slow Cooker Mac and Cheese
Disclosure: This post contains affiliate links.
When your cooking it, should you cook the Mac and Cheese in a casserole dish that is covered or uncovered?
I cook it uncovered.
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!
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!
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.
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!
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.
Can I add Ham pieces to this mac and cheese recipe ?
Yes, I think that would be delicious and a great way to use up leftover ham.
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.
Do I bake it uncovered or should I put foil over it?
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!!
Yay! Hope you and your family have a wonderful Thanksgiving Anita!
Do you have to use the Challenge Butter
You can use any brand of butter Pamela.
If I am making double this would I double the time that I cook it?
Maybe add a few minutes on, but no need to double the cooking time.
What about making only 8 ounces of noodles, do I half the r recipe
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?
Thanks!