love this creamy baked macaroni and cheese.

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You also will love this creamy Baked Macaroni and Cheese! Honestly, there are few that don’t love Macaroni and Cheese. It is a side dish so versatile that you can serve it along side so many main courses. For instance,

• Meat Loaf The Best – Mom’s Meatloaf
• Oven Fried Chicken Mom’s Super Oven Fried Chicken
• Pork Chops perfect for a Sunday lunch or dinner – delicious southern smothered pork chops.

This is the perfect dish to have with just other vegetables. A pot of beans and cornbread. Mustard greens and mac n’ cheese are the perfect combination.

love this creamy baked macaroni and cheese.

I like to use the large elbow macaroni shells. I think they are the best for this dish. I know some like to use Penne but I really like the elbow shells. I bought these the other day and they were great: https://amzn.to/3BYSz2w. A nice brand and the shells were big.

Don’t let Macaroni and Cheese intermediate you if you haven’t made it before and please make it from scratch. There are just a few easy steps.

• Boil the pasta and drain.
• Make the cheese sauce by combining the butter and flour and whisking in the cream/milk.
• Cook the sauce until it has thickened
• Add the shredded cheeses and combine until melted.
• Combine cheese sauce with cooked pasta.
• Transfer half of the mac and cheese to a baking dish, add some of the shredded cheese.
• Top with the remaining macaroni and cheese and top with the remaining shredded cheese.
• Dot the finished mac and cheese with Velveeta cubes.

You can use your choice of cheeses. In this recipe I just used Medium Cheddar, Monterrey Jack Cheese and Velveeta. Other cheeses I like to use in Mac n Cheese are Muenster, Gouda, Gruyere, Fontina, Colby and American.

love this creamy baked macaroni and cheese.

Here you go with this great recipe! I hope you enjoy it! Let me know what you think!

Creamy Baked Macaroni and Cheese

You will love this creamy Baked Macaroni and Cheese! Honestly, there are few that don't love Macaroni and Cheese. It is a side dish so versatile that you can serve it along side so many main courses.

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Servings: 4 servings

Course: easy side dish, Side Dish

Cuisine: American

Ingredients Method

Ingredients

  

• 2 cups large elbow macaroni
• 4 tbsp unsalted butter
• 1/4 cup flour
• 1 cup heavy cream
• 1 cup milk
• salt and pepper to taste
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• pinch smoked paprika
• 1 cup mild to medium cheddar cheese, grated
• 1 cup Monterrey Jack Cheese, grated
• 6-8 1 inch cubes Velveeta cheese

Method

 

1. Preheat the oven to 350 degrees. Butter your casserole dish.
2. Bring a large pot of salted water to a boil. Add the macaroni and cook until tender. Drain the pasta.
3. While the pasta is cooking, make the sauce. Melt the butter in a large sauce pan. Add the flour and cook, while whisking a couple of minutes until it starts to turn a little tan in color.
4. Add the heavy cream and milk and cook until thickened. Add salt and pepper to taste. I like lots of black pepper in my macaroni and cheese. Add the onion powder, garlic powder and a pinch of smoked paprika. Taste and add additional seasonings if desired.
5. Add the Cheddar cheese and the Monterrey Jack Cheese (or other cheeses you choose) reserving the Velveeta cubes. Whisk the cheese into the sauce until completely melted.
6. Add the cooked macaroni into the cream sauce and combine.
7. Add half of the mixture to the prepared casserole dish. Add half of the cheese and the Velveeta cubes. Add the remaining macaroni mixture and top with the remaining grated cheese. If you need more milk add it at this time. I prefer a finished dish that is really creamy.
8. Place in the oven and cook until the cheese is melted and golden. Enjoy!