Momma’s Creamy Baked Macaroni and Cheese Recipe

Introduction

Momma’s Creamy Baked Macaroni and Cheese is a comforting classic that’s rich, cheesy, and perfectly baked. This dish combines Velveeta and shredded cheeses for a velvety sauce that hugs every bite of macaroni. It’s an ideal family favorite for any occasion.

Ingredients

• 16 ounce elbow macaroni
• 1 pound Velveeta cheese, cubed (1/2 inch size)
• 1 1/2 cup milk, divided
• 3 tablespoon butter or margarine
• 8 ounce mild cheddar cheese, shredded, divided
• 8 ounce Monterey Jack cheese, shredded, divided
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 large eggs, lightly beaten

Instructions

1. Step 1: Preheat your oven to 375 degrees F.
2. Step 2: Cook the elbow macaroni in a large pot of salted boiling water until tender but still firm, about 8-10 minutes. Drain thoroughly and transfer to a large mixing bowl.
3. Step 3: In a saucepan over low heat, melt the Velveeta cheese with 3/4 cup of the milk, stirring often until smooth.
4. Step 4: Stir the butter into the hot pasta until it melts completely.
5. Step 5: Pour the melted cheese sauce over the macaroni and stir to combine well.
6. Step 6: Add half of the shredded cheddar and Monterey Jack cheeses, salt, and black pepper to the mixture. Stir gently to incorporate.
7. Step 7: Beat the eggs with the remaining 3/4 cup milk and stir this into the macaroni mixture thoroughly.
8. Step 8: Lightly oil a 9×13 inch baking dish and spread the macaroni mixture evenly inside. Sprinkle the remaining shredded cheeses over the top.
9. Step 9: Bake in the preheated oven for about 40 minutes, or until the top is golden brown and the casserole is bubbling. Serve hot and enjoy.

Tips & Variations

• For a crunchier topping, sprinkle breadcrumbs mixed with melted butter over the cheese before baking.
• Use whole milk or half-and-half for an extra creamy texture.
• Add a dash of smoked paprika or mustard powder for a subtle depth of flavor.
• Substitute Velveeta with cream cheese for a different creamy richness.

Storage

Store leftover macaroni and cheese in an airtight container in the refrigerator for up to 3 days. Reheat covered in the microwave or oven until warmed through. Adding a splash of milk before reheating helps maintain creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can assemble the casserole up to the baking step and refrigerate it for a few hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.

Can I freeze baked macaroni and cheese?

Absolutely! Freeze the baked casserole in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating in the oven.

Momma’s Creamy Baked Macaroni and Cheese Recipe

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★★★★★

4.6 from 86 reviews

• Author: Rafael
• Total Time: 55 minutes
• Yield: 8 servings 1x

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Description

Momma’s Creamy Baked Macaroni and Cheese is a comforting, rich casserole featuring tender elbow macaroni enveloped in a smooth Velveeta cheese sauce, enhanced with mild cheddar and Monterey Jack cheeses. Baked to golden perfection, this dish offers a creamy texture and a bubbly, flavorful crust, perfect for a hearty family meal.

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Ingredients

Scale 1x2x3x

Pasta

• 16 ounce elbow macaroni

Cheese Sauce

• 1 pound Velveeta cheese, cubed (1/2 inch size)
• 1 1/2 cup milk, divided
• 3 tablespoon butter or margarine
• 8 ounce mild cheddar cheese, shredded, divided
• 8 ounce Monterey Jack cheese, shredded, divided

Seasoning & Eggs

• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 large eggs, lightly beaten

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Instructions

1. Preheat oven: Heat oven to 375 degrees F to prepare for baking the casserole.
2. Cook macaroni: Boil elbow macaroni in a large pot of salted water for 8-10 minutes until tender but not mushy; drain and transfer to a large mixing bowl.
3. Melt Velveeta cheese: In a saucepan over low heat, melt Velveeta cubes with 3/4 cup of milk, stirring frequently until smooth and fully combined.
4. Add butter to pasta: Stir butter into the hot cooked pasta until melted and fully incorporated.
5. Combine cheese sauce with pasta: Pour the melted Velveeta cheese sauce over the buttered pasta and stir thoroughly to coat evenly.
6. Add shredded cheeses and seasoning: Mix in half of the shredded cheddar and Monterey Jack cheeses along with salt and black pepper.
7. Mix eggs and remaining milk: Beat together the eggs and the remaining 3/4 cup milk, then stir this mixture into the macaroni and cheese mixture to help set the bake.
8. Prepare casserole dish: Grease a 9×13 inch baking dish with oil or butter, then spread the macaroni mixture evenly inside.
9. Top and bake: Sprinkle the remaining cheddar and Monterey Jack cheese on top of the casserole. Bake in the preheated oven for about 40 minutes, or until the top is golden brown and the casserole is bubbling hot.
10. Serve: Remove from oven and serve hot for a creamy, cheesy comfort meal.

Notes

• Ensure not to overcook the macaroni to avoid mushy texture in the baked dish.
• You can substitute Velveeta with processed cheese or cream cheese alternatives if preferred.
• For more flavor, consider adding a pinch of paprika or mustard powder to the cheese sauce.
• Let the casserole rest 5 minutes before serving for easier slicing and serving.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: American

Keywords: baked macaroni and cheese, creamy macaroni, cheese casserole, comfort food, Velveeta macaroni