This is possibly the best Baked Mac and Cheese I’ve ever had. A delicious blend of cheese, butter, and cream makes this macaroni and cheese recipe one that you’ll want to add to your family favorites.
Baked Mac and Cheese
What I love about this recipe
- it full of flavor and filling
- this recipe has very little salt – the flavor comes from the blend of cheeses and spices
- it is just as delicious warmed up the next day
- can be made ahead of time
FAQ’s
Make-Ahead and Storage
Can I make this Baked Mac and Cheese Ahead of time?
Yes! Although the best time to eat this macaroni and cheese is right away. This mac and cheese are just as delicious warmed up as it is the day you make it.
Storage: Store leftover mac and cheese covered and in the refrigerator for 3-5 days
Reheating: For a definite creamy mac and cheese, reheat the mac and cheese by adding 1 Tbsp. of milk per cup of mac and cheese. Adding the milk will ensure the cheese sauce is creamy again. You can reheat it without the extra milk and it will still taste delicious. The best tip is to not over-cook it. Cover the baking pan with foil and bake in the oven at 350 degrees for 15-20 minutes or until warmed through.
What Goes with Mac and Cheese?
- Slow Cooker French Dip
- Salisbury Steak
- Cowboy Baked Beans
- Meatloaf
- Grilled Meats
- Green Beans
- Fried Chicken
- Pulled Pork or Chicken
Tips and Tricks
- you can use sharp cheddar cheese or mild cheddar cheese depending on your preference
- keep mac and cheese from drying out in the oven by reheating it with additional cream or milk
Are you ready to make this mac and cheese recipe? Let’s make sure that you have everything you’ll need
Ingredients:
- elbow macaroni noodles
- salt
- heavy cream
- parmesan cheese – grated
- butter – unsalted preferred
- garlic powder
- onion powder
- paprika – some people prefer the smoky flavor of smoked paprika. I used plain old paprika because I am serving this to kids and we all know how picky they can be
- Velveeta cheese – or a generic form of the block cheese
- cream cheese – I used original cream cheese but you can substitute the 1/3 less fat version
- cheddar cheese – shredded. I used mild cheddar cheese
- Mexican blend cheese
How do you make Baked Mac and Cheese?
Instructions:
cook and drain noodles to al dente
while the noodles are boiling, in a medium saucepan melt butter
add heavy cream, parmesan cheese, spices, Velveeta cheese, and cream cheese
stir while the cheese is melting
add cheddar cheese and stir until melted
pour sauce over noodles and mix
spread half of the noodles into a baking pan
sprinkle Mexican blend cheese over the noodles
spread the rest of the noodles over the Mexican blend
bake at 350 degrees for 5-7 minutes
Print
Baked Mac and Cheese
- Total Time: 25 minutes
- Yield: 10-12 servings 1x
Description
Baked mac and cheese is a hearty side or a great main dish
Ingredients
- 12–16 oz. of elbow macaroni noodles
- 1/2 tsp. of salt
- 1/2 cup of butter – unsalted
- 1 cup of heavy cream
- 1 cup of grated Parmesan cheese
- 4 oz. of Velveeta or other processed block cheese (cubed)
- 4 oz. of cream cheese
- 1/2 tsp. of garlic powder
- 1/2 tsp. of onion powder
- 1/4 tsp. of paprika
- 4 oz. of shredded mild cheddar cheese
- 4 oz. of shredded Mexican blend cheese
Instructions
- in a large pot filled halfway with water mixed with 1/2 tsp. of salt, boil water
- add elbow macaroni noodles and cook until al dente
- while the pasta is cooking, in a medium-sized saucepan add butter and melt
- add cream, Parmesan cheese, Velveeta cubes, cream cheese, and spices
- when all the sauce is all melted add cheddar cheese and stir until melted
- remove from heat
- pour sauce over drained macaroni noodles
- In a 9×13 inch pan, spread half of the macaroni noodles
- sprinkle the Mexican blend cheese over the top of the noodles
- add the rest of the macaroni noodles and spread
- Bake for 5-7 minutes
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
