Description
This Creamy Baked Mac and Cheese is a comforting, rich, and indulgent dish that combines perfectly cooked pasta with a velvety, cheese-laden sauce. Topped with a crispy golden crust, it strikes the ideal balance between creamy and crunchy textures. The combination of sharp Cheddar, Gruyere, and a mix of other cheeses creates a flavorful, gooey interior that’s irresistible to kids and adults alike. Perfect as a side dish or a main course, this classic recipe is versatile and can be customized with various toppings, add-ins, and variations to suit any taste or occasion.
Ingredients
- 16 oz Cellentani Noodles or Macaroni Noodles
- 1 stick Salted Butter, softened and cubed
- 1 cup Sour Cream
- 2 tsp Salt
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1/2 tsp Paprika
- 8 oz Sharp Cheddar Cheese, shredded
- 4 oz Monterey Jack Cheese, shredded
- 12 oz Evaporated Milk
- 8 oz Velveeta Cheese, cubed
Instructions
Preheat your oven to 350 degrees F.
Boil water in a large saucepan and cook your noodles until soft.
While the noodles are cooking, shred your sharp cheddar and Monterey Jack cheese, then cube 8 ounces of Velveeta cheese. Set these aside.
Next, pour the evaporated milk into a small saucepan and heat over medium heat. Add in the cubed Velveeta and slowly melt the two together.
Drain your pasta noodles and pour them into a greased 9×13 inch oven-safe dish.
Continually stir the Milk/Velveeta sauce until the cheese is melted and combined then remove from heat.
Add the sour cream, butter, salt, onion powder, garlic powder, and paprika to the warm noodles and stir until completely combined.
Next, add half of the shredded Monterey Jack and sharp cheeses to the noodle mixture and slowly pour in the milk Velveeta sauce, stirring all the ingredients in the pan until fully mixed.
Sprinkle on the remaining shredded cheeses to the top of the mac and cheese mixture then bake at 350 degrees F for 20-25 minutes or until golden and bubbly.
Remove the baked mac and cheese from the oven and let stand for 5 minutes before serving.
Notes
- Choosing the Right Pasta:
- Use pasta shapes that hold onto the sauce, such as elbow macaroni, shells, or cavatappi. Cook the pasta al dente (slightly firm), as it will continue to cook during baking.
- Cheese Selection:
- For the creamiest sauce, use a mix of cheeses. Sharp Cheddar provides bold flavor, while Gruyere or mozzarella ensures the sauce melts smoothly. Add Parmesan for extra flavor depth. Avoid pre-shredded cheeses, as they often contain anti-caking agents that prevent smooth melting.
- Making a Roux:
- The roux (a butter and flour mixture) is the foundation of the cheese sauce. Stir it constantly to prevent lumps, and make sure it doesn’t brown too much. This step ensures the sauce has a smooth, thick texture.
- Creaminess Factors:
- A combination of heavy cream and milk creates a luxurious sauce without being too heavy. For a lighter version, you can use just milk, but the sauce won’t be as rich.
- Baking for Perfection:
- Baking adds a crispy, golden topping while keeping the inside creamy. To prevent drying out the dish, bake at 350°F for 20-30 minutes, and finish with a quick broil if you want extra crunch on top.
- Add-ins & Toppings:
- Customize the dish with add-ins like crispy bacon, caramelized onions, or roasted garlic. A sprinkle of toasted breadcrumbs or panko on top adds crunch, while a drizzle of truffle oil can give the dish a gourmet feel.
- Reheating Tips:
- Leftover mac and cheese can be reheated in the oven or on the stovetop with a splash of milk to restore creaminess. Avoid using the microwave, as it can dry out the sauce.
- Make-Ahead Option:
- This dish can be prepared ahead of time. Simply assemble everything in a baking dish, cover, and refrigerate. When ready to serve, bake as directed, adding 5-10 minutes to the baking time if starting from cold.
- Variations:
- Feel free to spice things up by adding jalapeños or hot sauce for a kick, or make it extra decadent with the addition of lobster or crab. For a dairy-free version, substitute plant-based milk, butter, and vegan cheeses.