There’s something about a warm, cheesy bowl of mac and cheese that just feels like home. Whether you’re serving it as a side dish for a holiday meal or making it the star of a cozy dinner, this creamy baked mac and cheese is everything you love about comfort food. With layers of sharp cheddar, Monterey Jack, and Velveeta, every bite is packed with rich, melty goodness.

This recipe is all about balance—just the right amount of creaminess, a touch of seasoning for flavor, and a perfectly golden, bubbly top. Plus, it’s super easy to make! If you’ve ever struggled to get that velvety, restaurant-style texture, don’t worry—I’ll walk you through exactly how to achieve it.

Let’s dive in!

Why You’ll Love This Baked Mac and Cheese

Ultra Creamy Texture – Thanks to a mix of cheeses and evaporated milk, this dish is irresistibly smooth.
Simple, No-Fuss Recipe – No complicated steps, just straightforward comfort food.
Customizable – Add bacon, breadcrumbs, or a spicy kick with hot sauce!
Perfect for Any Occasion – Whether it’s a weeknight dinner or a holiday feast, mac and cheese is always a crowd-pleaser.

Now, let’s get started!

Ingredients You’ll Need

Here’s everything you need to make this rich and creamy baked mac and cheese:

Pasta: 16 oz Cellentani or macaroni noodles
Cheese: 8 oz sharp cheddar (shredded), 4 oz Monterey Jack (shredded), 8 oz Velveeta (cubed)
Dairy: 12 oz evaporated milk, 1 cup sour cream
Butter: 1 stick (cubed, softened)
Seasonings: 2 tsp salt, 1 tsp onion powder, 1 tsp garlic powder, ½ tsp paprika

This combination of cheeses gives the mac and cheese that perfect melt-in-your-mouth texture, while the seasonings add just the right amount of depth and warmth.

Step 1: Cook the Pasta

First things first—let’s cook the pasta!

Bring a large pot of salted water to a boil.
Add the pasta and cook until soft (a little past al dente for the best texture in baked mac and cheese).
Once cooked, drain the pasta and set it aside while we prepare the cheese sauce.

Pro Tip: If you want to prevent your pasta from sticking together, toss it with a little melted butter or drizzle it with a tiny bit of oil while it sits.

Step 2: Prep the Cheeses

While the pasta is cooking, go ahead and get your cheeses ready:

Shred the cheddar and Monterey Jack – Freshly shredded cheese melts better than pre-shredded, which can have anti-caking agents that affect the texture.
Cube the Velveeta – This will make it easier to melt into the sauce later.

Once you have everything prepped, set the cheeses aside—we’ll be using them in just a minute!

Step 3: Make the Velvety Cheese Sauce

Now for the heart of the recipe—the creamy cheese sauce!

In a small saucepan, heat the evaporated milk over medium heat.
Add the cubed Velveeta and stir continuously until it melts into a smooth, velvety sauce.

That’s it! This simple step ensures that your baked mac and cheese has that ultra-creamy consistency that everyone loves. Now, we’re ready to bring it all together!

Bringing It All Together: The Creamiest Baked Mac and Cheese

Now that we’ve cooked the pasta and made that rich, velvety cheese sauce, it’s time to mix everything together and get it ready for the oven. This is where the magic happens—the butter, sour cream, and seasonings infuse the pasta with flavor, while the layers of cheese create that perfect, gooey bite.

If you love mac and cheese with a golden, bubbly top, you’re in for a treat. Once it’s baked, the combination of melted cheddar and Monterey Jack gives it that irresistible crust while keeping the inside ultra-creamy. Let’s get to it!

Step 4: Mix Everything Together

Now that your pasta is drained and ready, transfer it to a greased 9×13-inch baking dish. This helps prevent sticking and makes for easy serving later.

Next, stir in the following ingredients while the pasta is still warm:

Butter – The heat from the pasta will melt it into a silky coating.
Sour Cream – Adds a touch of tanginess and extra creaminess.
Seasonings – Salt, onion powder, garlic powder, and paprika for flavor.

Give everything a good stir to make sure the pasta is evenly coated.

Step 5: Add the Cheese Layers

Now comes the best part—the cheese!

Mix in half of the shredded sharp cheddar and Monterey Jack cheese. Stir until the cheese starts to melt into the pasta.
Slowly pour in the warm Velveeta cheese sauce, stirring as you go. This ensures every bite is creamy and delicious.
Sprinkle the remaining shredded cheese on top. This layer will create that signature golden crust when baked.

At this point, you’ll already see how rich and creamy this mac and cheese is. But trust me, baking it takes it to the next level!

Step 6: Bake Until Golden and Bubbly

Preheat your oven to 350°F and bake the mac and cheese for 20-25 minutes or until the top is golden and bubbly.

If you love a crispier topping, you can broil it for an extra 2-3 minutes at the end. Just keep an eye on it so it doesn’t burn.

Once baked, let it rest for about 5 minutes before serving. This helps the cheese settle and makes scooping easier.

Bonus Tips for the Best Baked Mac and Cheese

For extra creaminess, add a splash of whole milk or heavy cream when mixing the cheese sauce.
Want more texture? Try adding crispy bacon, breadcrumbs, or even crushed crackers on top before baking.
Make it spicy! Stir in a little hot sauce or cayenne pepper for a kick.
Use freshly shredded cheese. Pre-shredded cheese contains additives that can make the sauce grainy.

This baked mac and cheese is already packed with flavor, but feel free to customize it to your liking!

Frequently Asked Questions About Baked Mac and Cheese

Baked mac and cheese is a simple dish, but there are always a few common questions that pop up. Whether you’re making it for the first time or just want to perfect your recipe, these answers will help you get the best results every time.

1. Can I Make This Mac and Cheese Ahead of Time?

Yes! You can assemble everything up to the point of baking, then cover and refrigerate it for up to 24 hours. When ready to bake, let it sit at room temperature for about 20-30 minutes, then bake as directed. You may need to add an extra 5-10 minutes of baking time since it’s starting out cold.

2. How Do I Keep Mac and Cheese From Drying Out?

The key to keeping baked mac and cheese creamy is using enough liquid and fat. Evaporated milk, butter, and sour cream help with this. If you’re reheating leftovers, stir in a little milk or cream before warming it up to bring back the creamy texture.

3. Can I Use Different Types of Cheese?

Absolutely! While this recipe uses cheddar, Monterey Jack, and Velveeta, you can swap in other melty cheeses like Gouda, Gruyère, Colby Jack, or even mozzarella for a different flavor profile. Just make sure to use at least one cheese that melts smoothly for the best texture.

4. What’s the Best Way to Reheat Leftovers?

For the best results, reheat mac and cheese in the oven at 300°F for about 15-20 minutes, covered with foil to prevent drying out. You can also reheat it on the stovetop with a splash of milk or in the microwave in 30-second intervals, stirring in between.

5. Can I Freeze Baked Mac and Cheese?

Yes! To freeze, let it cool completely, then store it in an airtight container for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat in the oven at 325°F until warmed through.

6. How Can I Add a Crispy Topping?

If you love a crunchy topping, mix 1 cup of breadcrumbs with 2 tablespoons of melted butter, then sprinkle it over the mac and cheese before baking. You can also use crushed crackers or panko for extra crunch.

Final Thoughts: The Best Homemade Mac and Cheese

There’s nothing quite like a homemade baked mac and cheese that’s creamy, cheesy, and full of flavor. This recipe is simple enough for a weeknight meal but also makes a great side dish for holidays and special occasions.

The combination of sharp cheddar, Monterey Jack, and Velveeta ensures that every bite is rich and smooth, while the seasonings add just the right amount of depth. Plus, with all the variations and customization options, you can make it exactly how you like it!

So go ahead, grab a fork, and dig in. And if you try this recipe, let me know in the comments how it turned out or what fun twists you added!

Creamy Baked Mac and Cheese

Print Recipe

This baked mac and cheese is rich, creamy, and packed with layers of cheesy goodness. The combination of sharp cheddar, Monterey Jack, and Velveeta creates a smooth, velvety texture, while the seasonings add just the right amount of flavor. Perfect as a comforting side dish or a main course.

Author: Mark's Recipe

Instructions

Preheat the oven to 350°F.

Bring a large pot of water to a boil and cook the pasta until soft.

While the pasta is cooking, shred the sharp cheddar and Monterey Jack cheese, and cube the Velveeta cheese. Set aside.

In a small saucepan, heat the evaporated milk over medium heat. Add the cubed Velveeta cheese and stir until fully melted and smooth.

Drain the cooked pasta and transfer it to a greased 9×13-inch oven-safe dish.

Stir the warm evaporated milk and Velveeta mixture until fully combined, then remove from heat.

Add the sour cream, butter, salt, onion powder, garlic powder, and paprika to the warm pasta. Stir until well mixed.

Mix in half of the shredded Monterey Jack and sharp cheddar cheese. Slowly pour the melted cheese sauce over the pasta, stirring everything together until evenly coated.

Sprinkle the remaining shredded cheeses on top.

Bake at 350°F for 20-25 minutes or until the top is golden and bubbly.

Remove from the oven and let the mac and cheese sit for 5 minutes before serving.

Notes

For extra creaminess, add a splash of whole milk or heavy cream when mixing the cheese sauce.
For a crispy, golden topping, broil for an additional 2-3 minutes after baking.
Feel free to add crispy bacon, breadcrumbs, or hot sauce for extra flavor.