Creamy Baked Mac and Cheese
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.
Ingredients
- 16 oz Cellentani noodles or macaroni noodles
- 1 stick salted butter, softened and cubed
- 1 cup sour cream
- 2 tsp salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp paprika
- 8 oz sharp cheddar cheese, shredded
- 4 oz Monterey Jack cheese, shredded
- 12 oz evaporated milk
- 8 oz Velveeta cheese, cubed
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.
Find it online: https://richspoon.com/creamy-baked-mac-and-cheese/