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Creamy Baked Macaroni and Cheese

Creamy Baked Macaroni and Cheese

Everyone needs a homemade macaroni and cheese recipe, and this recipe is easy to make, tastes great, and makes super creamy macaroni and cheese.


  • 8 oz shredded Kraft Monterey Jack cheese
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 16 ounces elbow macaroni (about 2 cups)
  • 3 tablespoons butter or ghee
  • 1 1/2 c divided milk (I used 2%)
  • 2 large eggs, lightly whisked
  • 1 pound diced Velveta cheese (1/2 inch size)
  • 8 ounces shredded Kraft cheddar cheese (about 2 cups), divided


  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Cook the pasta in a large saucepan of boiling salted water until cooked but not mushy, about 8-10 minutes. Drain well and pour into a large mixing bowl.
  3. Melt velveta cheese over low heat with ½ cup milk until melted (stir often).
  4. Pour the melted cheese sauce over the pasta and stir.
  5. Add butter, half a cup of milk, eggs, a cup of grated cheese, salt and pepper.
  6. Mix well and transfer to a 2-liter oven tray.
  7. Pour the remaining cheese on top.
  8. Bake until the top crust is golden and the casserole is bubbling (about 25 minutes).
  9. Serve hot


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