Creamy Baked Mac and Cheese

This Creamy Baked Mac and Cheese brings the comfort food feeling of a casserole and the cheesiness of Mac and cheese together in one dish.

This dish has the just the perfect balance of flavors and textures- the golden brown crust, the ultra cheesiness on the inside and the soft pasta.

It is one version of the humble Mac and cheese you absolutely need to try your hands at.

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WHY YOU’LL LOVE THIS RECIPE

• The ultra creaminess and cheesiness of this baked dish is unmatched. If you like Mac and cheese, you’ll fall in love with this upgraded version.
• The dish can be made ahead of time and frozen or refrigerated until it is ready to be baked, which makes it a great option for meal prep.

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CREAMY BAKED MAC AND CHEESE INGREDIENTS

• Cellentani Noodles, or Macaroni Noodles
• Salted Butter
• Sour Cream
• Salt
• Onion Powder
• Garlic Powder
• Paprika
• Cheddar Cheese
• Monterey Jack Cheese
• Evaporated Milk
• Velveeta Cheese

*see recipe card for amounts

HOW TO MAKE CREAMY BAKED MAC AND CHEESE IN AN OVEN

Step 1: Preheat your oven to 350 degrees F.

Step 2: Boil water in a large saucepan and cook your noodles until soft.

Step 3: While the noodles are cooking, shred your sharp cheddar and monterey jack cheese, then cube 8 ounces of Velveeta cheese. Set these aside as well.

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Step 4: Next pour the evaporated milk into a small saucepan and heat over medium heat. Add in the cubed velveeta and slowly melt the two together.

Step 5: While the milk and velveeta cheese are warming, drain your pasta noodles and pour them into a greased 9X13 in oven safe dish.

Step 6: Continually stir the Milk/Velveeta sauce until the cheese is melted and combined then remove from heat.

Step 7: Add the sour cream, butter, salt, onion powder, garlic powder and paprika to the warm noodles and stir until completely combined.

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Step 8: Next add half of the shredded monterey jack and sharp cheeses to the noodle mixture and slowly pour in the milk velveeta sauce, stirring all the ingredients in the pan until fully mixed.

Step 9: Sprinkle on the remaining shredded cheeses to the top of the mac and cheese mixture then bake at 350 degrees F for 20-25 minutes or until golden and bubbly.

Step 10: Remove the baked mac and cheese from the oven and let stand for 5 minutes before serving.

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STORAGE AND REHEATING NOTES:

The sauce for the dish can be made ahead of time and stored until it is ready to be used. You can refrigerate it for 3 days in a food safe container.

If you have some leftovers, just cover them up with cling wrap or transfer them to an airtight container and refrigerate them for 2 days. You can then reheat them in the microwave.

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HELPFUL TIPS & SUBSTITUTIONS:

What Else Can I Add to the Creamy Baked Mac and Cheese?

If you’re big on toppings and other add-ons being thrown into the mix to make the Mac and cheese more flavorful, you could totally do that too.

Olives, jalapenos, corn, capers, bell peppers, mushrooms and onions are all great additions to this baked pasta dish.

How Do I Make the Crust Crispy?

The melted cheese makes the top of this baked dish nice and brown, but if you really want that crunch factor, you can mix some breadcrumbs or crushed Ritz crackers along with the shredded cheese you’re layering on the top before you bake the dish.

What Other Kinds of Cheese Can I Use?

Apart from the Monterey Jack, cheddar and Velveeta that I’ve used for the recipe, you can also add Pecorino Romano, Gouda, Gruyere, Colby Jack and mozzarella cheeses, based on what you have at hand.

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This Creamy Mac & Cheese Pairs Perfectly with these Main Dishes!

• Ham Roast
• Oven-baked Chicken Thighs
• Instant Pot Turkey Breast