Baked and Creamy Macaroni and Cheese
A rich and indulgent baked and creamy macaroni and cheese featuring Velveeta, cheddar, and Monterey Jack, topped with golden panko breadcrumbs for the perfect balance of creaminess and crunch.
12 Servings
Ingredients
- 1 lb 8 cups cooked elbow macaroni
- 1 lb Velveeta cheese cubed
- 2 cups Monterey Jack cheese shredded
- 2 cups Cheddar cheese shredded
- 1 cup milk divided
- 4 tbsp butter melted
- 2 large eggs beaten
- ½ tsp paprika
- ½ tsp garlic powder
- Salt and pepper to taste
- Seasoned panko breadcrumbs for garnish
Instructions
Prepare the Oven and Pasta
- Preheat the oven to 375°F (190°C). Cook the macaroni in salted boiling water until al dente. Drain well and set aside.
Prepare the Cheese Sauce
- In a medium saucepan over medium heat, combine the Velveeta cheese and 1 cup of milk. Stir continuously until the cheese is fully melted and the sauce is smooth. Pour the cheese sauce over the cooked macaroni and stir to coat evenly.
Mix the Egg and Seasoning Blend
- In a large mixing bowl, whisk together the beaten eggs, melted butter, garlic powder, paprika, salt, pepper, and 1 cup each of Monterey Jack and Cheddar cheese. Add this mixture to the macaroni and stir gently to combine.
Assemble the Dish
- Transfer the macaroni mixture into a greased 9x13-inch baking dish. Top with the remaining Monterey Jack and Cheddar cheese. Sprinkle generously with seasoned panko breadcrumbs.
Bake
- Place in the preheated oven and bake for 25 minutes, or until the top is golden brown and the edges are bubbling. Allow to rest for several minutes before serving.
Notes
To make this dish gluten-free, substitute regular elbow macaroni with a gluten-free pasta variety made from rice, corn, or chickpeas. Replace the seasoned panko breadcrumbs with a gluten-free alternative or crushed gluten-free crackers. Ensure all seasonings and cheese are certified gluten-free.