Why You’ll Love This Creamy Baked Macaroni And Cheese
When you’re craving comfort food that delivers on all fronts, this Creamy Baked Macaroni and Cheese is an absolute game-changer.
I’ve perfected this recipe through years of trial and error, and trust me, it’s worth every calorie.
What makes it special? The combination of Velveeta, cream cheese, and Parmesan creates a velvety texture that’s never grainy.
The touch of Worcestershire and dry mustard adds complexity without overwhelming the cheesy goodness.
And can we talk about that golden top? Heaven.
The best part might be how versatile it is—add bacon, jalapeños, or breadcrumbs if you’re feeling fancy. Comfort in a casserole dish.
What Ingredients are in Creamy Baked Macaroni And Cheese?
For this classic comfort food, we’re using a blend of cheeses that creates the perfect creamy consistency while the seasonings add depth without overpowering the star of the show—the cheese. The combination might seem indulgent (and honestly, it is), but that’s what makes this mac and cheese so crave-worthy and memorable. Who wants a bland, one-note mac and cheese when you can have this symphony of flavors?
- 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
When shopping for these ingredients, quality matters but don’t stress too much. Store brands work perfectly well for most components, though I do recommend using real butter rather than margarine for the best flavor. The egg might seem unusual if you’re new to homemade mac and cheese, but it’s the secret to helping the casserole set up nicely and gives it that perfect texture. And while you could substitute milk for the half-and-half in a pinch, you’ll lose some of that luxurious creaminess that makes this recipe stand out.
How to Make This Creamy Baked Macaroni And Cheese
First things first, get your 10 ounces of macaroni boiling in a pot of salted water. While those little pasta tubes are dancing in the hot water, take a moment to grease a rectangular glass casserole dish—this simple step prevents the dreaded stuck-on cheese scenario that can ruin both your dinner and your dishwashing experience.
Once your macaroni is tender but still has a bit of bite (nobody wants mushy mac and cheese, right?), drain it well and let it cool for just a few minutes. Then transfer those noodles to your prepared dish and toss them with 1 beaten egg. The egg might seem strange, but trust me, it helps bind everything together for that perfect texture.
Now for the magic—the cheese sauce. In a medium saucepan over medium-low heat, melt 1/4 cup of butter and whisk in 1 tablespoon of flour until you’ve got a smooth paste. This roux is the foundation of many great sauces, and ours is no exception.
Pour in 1 1/2 cups of half-and-half and bring the mixture to a gentle boil, stirring constantly. Once it starts bubbling, reduce the heat and start adding your cheeses: 12 ounces of Velveeta and 8 ounces of cream cheese, both cut into small chunks for faster melting.
Season your developing sauce with 1 teaspoon of Worcestershire sauce, 1/2 teaspoon of dry mustard, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper, stirring until everything is beautifully melted and combined. The sauce should coat the back of a spoon—if it seems too thick, add a splash more half-and-half; too thin, let it simmer a bit longer.
Pour this velvety cheese sauce over your macaroni and egg mixture, then sprinkle 1/2 cup of Parmesan cheese on top. Give everything a good stir to make sure every noodle is hugged by that creamy sauce.
The recipe doesn’t specify a baking temperature or time, but typically, you’d want to bake it at around 350°F for 25-30 minutes until bubbly and slightly golden on top. When it emerges from the oven, let it rest for about 5 minutes before serving—this helps the sauce set up a bit and prevents burned mouths, which is always a mood killer at dinner time.
Could anything be more comforting than a spoonful of this creamy, cheesy goodness?
Creamy Baked Macaroni And Cheese Substitutions and Variations
The beauty of this creamy baked mac and cheese recipe lies in how adaptable it can be to whatever you’ve got hanging around in your refrigerator or pantry. Don’t have Velveeta? Regular cheddar works perfectly fine. The cream cheese can be swapped for mascarpone if you’re feeling fancy, or Greek yogurt for a tangy twist.
For flavor variations, I sometimes toss in crispy bacon bits, caramelized onions, or roasted garlic. Feeling spicy? Add jalapeños or a dash of cayenne. Breadcrumbs mixed with that parmesan make for an irresistible crunchy topping. Trust me, once you’ve mastered the basic recipe, it becomes your culinary playground.
What to Serve with Creamy Baked Macaroni And Cheese
While mac and cheese certainly shines as a standalone comfort food, pairing it with complementary dishes elevates the entire meal experience.
I love serving mine with a crisp green salad dressed in tangy vinaigrette—the acidity cuts through the richness perfectly.
Roasted vegetables like Brussels sprouts or broccoli add color and nutrition, while grilled chicken or meatloaf make it a heartier affair.
For casual gatherings, I’ll put out some garlic bread (because who doesn’t want more carbs with their carbs?) and maybe some steamed green beans.
The key is balance—something fresh alongside your creamy, cheesy masterpiece.
Final Thoughts
After spending years perfecting this recipe, I’m convinced that homemade mac and cheese beats any boxed version hands down. The combination of Velveeta, cream cheese, and Parmesan creates this irresistible creaminess that just hugs every piece of macaroni. Remember, it’s all about balance—the tanginess from Worcestershire, the hint of mustard, and that velvety sauce.
Sometimes I’ll make a double batch and freeze portions for those nights when cooking feels impossible. Who doesn’t need comfort food on standby? This recipe has saved many dinner disasters in my home, and I hope it becomes a regular visitor in yours too.
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.
