Creamy Baked Macaroni and Cheese is the ultimate comfort food, combining a rich and velvety cheese sauce with tender elbow macaroni and a crispy, golden-brown panko topping. This dish delivers the perfect balance of creaminess and texture, making it a favorite for family dinners, holiday feasts, or any occasion that calls for warm, cheesy goodness.
This recipe blends Velveeta for ultra-smooth cheesiness with sharp cheddar and Monterey Jack for depth of flavor. The addition of eggs and butter enhances the richness, while garlic powder and paprika add a hint of seasoning to complement the cheese. Baked until bubbly and topped with crispy seasoned panko, every bite is packed with indulgent, gooey satisfaction.
Why You’ll Love This Recipe
• Ultra-Creamy & Cheesy: The combination of Velveeta, cheddar, and Monterey Jack creates the ultimate cheesy bite.
• Golden & Crispy Topping: A crunchy panko crust contrasts beautifully with the creamy pasta.
• Easy to Make: Simple steps with easy-to-find ingredients make this recipe foolproof.
Ingredients
• 1 lb elbow macaroni
• 1 lb Velveeta, cubed
• 1 cup milk, divided
• 4 tablespoons melted butter
• 2 large eggs, beaten
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• 2 cups shredded cheddar cheese
• 2 cups shredded Monterey Jack cheese
• Salt and pepper to taste
• Seasoned panko bread crumbs for garnish
Instructions
Step 1: Preheat and Prepare Pasta
1. Preheat your oven to 375°F (190°C).
2. Bring a large pot of salted water to a boil.
3. Cook the elbow macaroni until al dente according to package instructions. Drain well and set aside.
Step 2: Make the Cheese Sauce
1. In a medium saucepan over medium heat, combine ½ cup milk and cubed Velveeta.
2. Stir continuously until the cheese is completely melted and smooth.
3. Pour the cheese sauce over the cooked macaroni and stir to combine.
Step 3: Mix the Egg & Cheese Blend
1. In a large mixing bowl, whisk together the beaten eggs, melted butter, garlic powder, paprika, salt, and pepper.
2. Stir in 1 cup of shredded cheddar and 1 cup of shredded Monterey Jack cheese.
3. Pour this mixture into the macaroni and stir well to evenly coat.
Step 4: Assemble and Bake
1. Grease a 9×13-inch baking dish and pour the macaroni mixture into it.
2. Top with the remaining 1 cup of shredded cheddar and 1 cup of shredded Monterey Jack cheese.
3. Sprinkle seasoned panko breadcrumbs evenly over the top for a crunchy finish.
4. Bake uncovered for 25 minutes, or until the cheese is melted, bubbly, and golden brown on top.
Step 5: Serve and Enjoy
1. Remove from the oven and let it rest for 5 minutes before serving.
2. Serve warm and enjoy the ultimate baked mac and cheese!
Tips
• For Extra Creaminess: Add an additional ½ cup of milk if you prefer a softer, creamier mac and cheese.
• Customize the Cheese Blend: Try swapping in Gruyère, Colby Jack, or Gouda for a unique flavor.
• Make it Spicy: Add a pinch of cayenne pepper or a few dashes of hot sauce for a kick.
• Crispier Topping: Lightly broil for the last 2 minutes to get a golden, crunchy panko crust.
Storage Options
• Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezing: Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm in the oven at 325°F for 15 minutes or in the microwave with a splash of milk to keep it creamy.
Serving Suggestions
• With BBQ Ribs: The ultimate side dish for smoky, tender barbecue.
• With Fried Chicken: Classic Southern pairing for a satisfying meal.
• With Roasted Vegetables: Balance the richness with roasted Brussels sprouts, asparagus, or broccoli.
