Why You’ll Love This Creamy Baked Macaroni And Cheese
This macaroni and cheese recipe is comfort food at its finest, combining the nostalgic flavor we all crave with an elevated creaminess that’ll make you forget about the boxed stuff forever.
The secret? A luscious blend of Velveeta, cream cheese, and parmesan creates that perfect cheese pull with every bite.
I love how the egg and flour work together to create structure while keeping things impossibly smooth.
And can we talk about the Worcestershire and dry mustard? These seemingly small additions transform the flavor profile from good to “where has this been all my life?” Perfect for Sunday dinners or potlucks.
What Ingredients are in Creamy Baked Macaroni And Cheese?
When it comes to creating the ultimate comfort food, having the right ingredients makes all the difference. This creamy baked mac and cheese recipe combines several types of cheese with a few special ingredients that elevate it from ordinary to extraordinary. The combination creates that perfect balance of creaminess, structure, and depth of flavor that makes you want to go back for seconds, maybe thirds (no judgment here).
- 10 ounces macaroni
- 12 ounces Velveeta cheese
- 8 ounces cream cheese
- 1/2 cup parmesan cheese (canned is fine)
- 1 beaten egg
- 1 1/2 cups half-and-half
- 1/4 cup butter
- 1 tablespoon flour
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dry mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
What makes this ingredient list special is the thoughtful combination of elements that each serve a purpose. The Velveeta provides that classic smooth melt, while the cream cheese adds richness and the parmesan brings a subtle nuttiness. Don’t be tempted to skip the Worcestershire sauce or dry mustard—these might seem like small additions, but they add complexity that takes this mac and cheese from good to memorable. And while you might be tempted to substitute milk for the half-and-half, I’d recommend sticking with it for that extra touch of creaminess that makes this recipe truly special.
How to Make This Creamy Baked Macaroni And Cheese
Making this dreamy mac and cheese is surprisingly simple, though it does involve a few key steps to achieve that perfect creaminess. Start by boiling 10 ounces of macaroni according to package directions until they’re tender but still have a bit of bite. While your pasta is bubbling away, take a moment to grease a rectangular glass casserole dish—this prevents that annoying stuck-on cheese situation we all dread.
Once your macaroni is cooked and drained, let it cool slightly (just a few minutes, no need to wait until it’s completely cool), then transfer it to your prepared casserole dish. Here’s where a little magic happens: mix in 1 beaten egg with the pasta. This might seem unusual if you haven’t made baked mac and cheese before, but trust me, the egg creates structure and richness that holds everything together.
Now for the velvety sauce that makes this dish so irresistible. In a medium saucepan, melt 1/4 cup butter over medium-low heat, then whisk in 1 tablespoon of flour to create a roux—this paste is the foundation of your cheese sauce. Pour in 1 1/2 cups of half-and-half, increase the heat to medium-high, and bring the mixture to a gentle boil, stirring constantly.
Once it starts to bubble, reduce the heat and begin adding 12 ounces of Velveeta and 8 ounces of cream cheese in small chunks, stirring until completely melted. The sauce will start to thicken beautifully as you stir. Don’t forget to enhance the flavor with 1 teaspoon Worcestershire sauce, 1/2 teaspoon dry mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper—these small additions make a world of difference.
When your sauce reaches that perfect medium-thick consistency (you know, where it coats the back of a spoon but still pours easily), it’s time to combine everything. Pour the cheese mixture over your macaroni and egg combination, then stir to ascertain every noodle is thoroughly coated.
Sprinkle 1/2 cup of parmesan cheese on top for that golden, slightly crispy finish we all fight over. The recipe doesn’t specify a baking time or temperature, but typically 350°F for about 20-25 minutes works beautifully—until the edges are bubbling and the top has that irresistible golden hue. Let it rest for about 5 minutes before serving, which helps it set up and prevents cheese burns (we’ve all been there, haven’t we?).
Creamy Baked Macaroni And Cheese Substitutions and Variations
While the classic recipe creates a wonderfully gooey mac and cheese, let’s explore some ways to mix things up!
For a sharper flavor, I sometimes swap half the Velveeta with extra-sharp cheddar. You can also use smoked gouda for a woodsy depth that’s divine with bacon bits sprinkled on top.
No cream cheese? Mascarpone works beautifully.
For a healthier twist, try whole wheat pasta or add steamed broccoli, peas, or sautéed mushrooms. My nephew loves when I add diced ham or pulled chicken.
Feeling adventurous? Try a teaspoon of truffle oil or a dash of hot sauce. Trust me, your taste buds will thank you.
What to Serve with Creamy Baked Macaroni And Cheese
Although this creamy baked macaroni and cheese is a star on its own, pairing it with complementary sides elevates the entire meal. I love serving mine with crisp garden salads dressed simply with vinaigrette—the acidity cuts through the rich cheese beautifully.
Roasted vegetables like broccoli, Brussels sprouts, or asparagus make wonderful partners too. The slight char on the veggies creates a perfect contrast to the creamy pasta.
For protein, consider adding grilled chicken, crispy bacon bits, or even buttery lobster chunks.
My family goes wild when I serve this mac and cheese with smoky barbecue ribs—talk about comfort food heaven.
Final Thoughts
This creamy baked macaroni and cheese has become a cornerstone in my family’s recipe collection, earning its place at countless dinners, holiday gatherings, and comfort-food emergencies.
What makes this recipe special, I think, is its perfect balance of cheeses – the Velveeta for smoothness, cream cheese for richness, and that touch of parmesan for depth. I’ve seen even the pickiest eaters come back for seconds.
Don’t be afraid to make it your own. Add bacon bits, fold in some roasted garlic, or top with buttery breadcrumbs.
After all, isn’t that what comfort food is about? Making something that feels like home.
Decadently Creamy Baked Mac & Cheese
Ingredients
Equipment
Method
- Preheat oven to 350°F. Grease a rectangular glass casserole dish.
- Cook macaroni in salted water according to package directions until al dente. Drain well and let cool for a few minutes.
- Transfer the cooked macaroni to the prepared casserole dish and toss with the beaten egg.
- In a medium saucepan over medium-low heat, melt the butter and whisk in the flour until you have a smooth paste (roux).
- Pour in the half-and-half and bring the mixture to a gentle boil, stirring constantly.
- Reduce heat and add the Velveeta and cream cheese chunks. Stir until melted and smooth.
- Season the sauce with Worcestershire sauce, dry mustard, salt, and pepper, stirring until everything is well combined. The sauce should coat the back of a spoon.
- Pour the cheese sauce over the macaroni and egg mixture, then sprinkle with parmesan cheese. Stir to ensure all noodles are coated.
- Bake for 25-30 minutes until bubbly and slightly golden on top.
- Let rest for about 5 minutes before serving to allow the sauce to set.
