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.
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!
So glad you loved it! I agree that grating your own cheese really helps. ๐
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.
If I were to make this for a potluck, I would follow the directions.
The Mexican velveeta is hard to find any more u no why
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.
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.
It really helped me Cee! Thank you!!
Did you use the same amount?
I LOVE this recipe but it becomes dry, not so creamy as I’ve read the posts. I see your suggestion to try half and half, or evap… you mean either 2 cups of half and half or 2 cups of evap..? not 1 cup of half and half and 1 cup of evap.. just clarifying ๐
This looks super good! Can I use regular whole milk instead of half and half? If so, How would I alter the recipe ? xox
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!
Iโve been wanting a damn good recipe for a very long time and these are wonderful! Cheesy cheesy!! Thanks
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.
Use I can’t believe it’s not butter .
Thanks! Mac n cheese is my all time favorite! I am cooking this recipe as I write this.. can’t wait to try it ๐
Love it. Thanks
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.
If you add extra velveeta it makes it a lot more creamier, heads up for next time ๐
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.
Heat the milk and cheeses together before adding to pasta
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.
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?
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.
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.
Do you HAVE to complain??? It’s Christmas! If you click on the full recipe, it will say 9×13.
You’re a very rude person.
9×13. It’s in the instructions.
Apparently, fully reading a recipe isn’t your strong suit. It clearly says 9×13.
Is it a pound of cooked or uncooked pasta?
Hi Victoria,
All recipes consider weight of pasta uncooked. 1 pound (500 grams) is a standard package of uncooked pasta.