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.
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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!!