Baked Mac and Cheese – This Baked Mac and Cheese Recipe. Is a delicious, comforting side dish. That combines the creaminess of Velveeta. With the rich flavor of sharp cheddar. Ready in just under an hour. This mac and cheese is perfect for family dinners. Or holiday gatherings. The blend of heavy cream, butter, and cheese. Creates an irresistible, creamy texture. Everyone will love.
The first time I made this Baked Mac and Cheese. I remember how excited. My husband and child were. It was a cozy, rainy evening. And I wanted to whip up. Something comforting yet simple. As the mac and cheese baked. The smell of melted Velveeta. And cheddar. Filled the house. And by the time it was done. We could hardly wait. To dive in. It quickly became a family favorite. And now, every time I make it. It brings back memories of that warm, delicious evening.
What makes this Baked Mac and Cheese truly special?
This recipe is all about simplicity. And richness. The combination of Velveeta cheese for creaminess. And sharp cheddar. For that perfect cheesy kick. Makes it stand out. What’s unique? Is that you bake everything together. So there’s minimal effort. And cleanup. The result is a baked mac and cheese. That’s creamy on the inside. And wonderfully cheesy on top. No stovetop prep needed—just bake. And enjoy!
What You Need To Make This Baked Mac and Cheese Recipe?
Velveeta Cheese: The star of the show! Velveeta melts beautifully. Giving this mac and cheese its signature creamy texture. It’s perfect for that smooth, velvety finish.
Elbow Macaroni: Classic for mac and cheese. But if you want to switch it up. Try shells or penne. They all work just as well. For soaking up. That cheesy sauce.
Heavy Cream: This is what makes the sauce so rich. If you’re feeling indulgent. You can’t skip this ingredient. For a slightly lighter version. You can sub in half-and-half.
Sharp Cheddar Cheese: I love the bite sharp cheddar gives. It balances out the richness of the Velveeta. Adding layers of flavor. Make sure to shred your own. For the best melting power!
Steps To Make Baked Mac and Cheese:
Step 1: Preheat oven to 375°F. While the oven warms up. Get your 9×13 glass baking dish ready. Pop that block of Velveeta cheese. Right into the center. Of the dish.
Step 2: Surround the cheese. With dry elbow macaroni. It might look a little strange now. But trust me. This method works like magic. Pour in the heavy cream. And water. Ensuring the pasta is covered.
Step 3: Season with salt and pepper. Then place a tablespoon of butter. In each corner of the dish. For added richness.
Step 4: Cover the dish with foil. To trap the moisture. And bake for 45-60 minutes. Make sure to check the pasta. At 45 minutes. To see if it’s cooked through. If it’s still a bit firm. Add a splash of extra cream. Or milk. Cover it back up. And give it. Another 15 minutes.
Step 5: Once your pasta is tender. Remove the dish. From the oven. And carefully take off the foil. Now for the fun part—stir in the sharp cheddar cheese. One cup at a time. Until it melts. Into a velvety, cheesy sauce.
Step 6: Serve immediately. And enjoy the creamy, cheesy goodness. With your family!
Tip:
For the ultimate creaminess. Be sure to use heavy cream. And not milk. The extra fat in the cream. Helps bind everything together. Creating that luscious sauce everyone loves. If you like a golden brown crust on your mac and cheese. Pop it under the broiler. For the last 3 minutes of baking. Keeping an eye on it. So it doesn’t burn. And don’t forget: letting the pasta rest. For a few minutes. After baking. Helps the sauce thicken perfectly. Ensuring every bite. Is cheesy and delicious.
Frequently Asked Questions:
Can I use other types of cheese?
Absolutely! Feel free to swap sharp cheddar. For Monterey Jack, Colby, or even gouda. For a different flavor twist.
How can I prevent the pasta from drying out?
Make sure the pasta is covered. With enough liquid before baking. If it looks dry. Simply add more cream or water. Before the final bake.
Can I make this ahead of time?
Yes! You can prepare it. And bake later. Just keep it covered in the fridge. Until you’re ready. And adjust baking time accordingly.
< Remember it later >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later >
Planning to try this recipe soon? Pin it for a quick find later!
Baked Mac and Cheese Recipe
Ingredients
- 16 oz Velveeta cheese
- 1 lb elbow macaroni pasta
- 3 c heavy cream
- 1 c water
- ½ tsp salt
- ½ tsp black pepper
- 4 tbsp butter
- 2 c sharp cheddar cheese shredded (added at the end)
Instructions
- Preheat your oven to 375°F.
- Place the Velveeta cheese block. In the center of a 9x13-inch baking dish. Scatter the uncooked elbow pasta. Around the cheese.
- Pour the heavy cream. And water. Evenly over the pasta. Season with salt. And pepper. Then add 1 tablespoon of butter. To each corner of the pan. (Hold off on adding. The sharp cheddar for now.)
- Cover the dish tightly. With aluminum foil. Bake for 45-60 minutes. Depending on the pasta brand. If, after 45 minutes. The pasta isn't tender. Check for moisture. You can add ½ to 1 cup. Of heavy cream. Or milk. Cover it again. And return to the oven. For another 15 minutes.
- Once the pasta. Is fully cooked. Carefully remove the foil. Using oven mitts. Stir the pasta mixture. And gradually add. The shredded sharp cheddar cheese. Stirring in one cup. At a time. Until it's fully melted. And combined.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
