This is a great recipe for creamy baked mac and cheese. I had a 16 oz package of elbow macaroni, so to double the sauce, I used the same amount of flour but doubled the butter and added about 3/4 more cheese. I didn’t bother slicing the American cheese into strips, just chucked it into the saucepan to melt. I also didn’t use sharp cheddar since I’m pregnant and find sharp cheddar too greasy lately, but a shredded mild cheddar / Monterey Jack mix did the trick. The finished product was a cheesy macaroni with a thick, creamy sauce. Although I didn’t try it, I’m sure this recipe would be great with a bread crumb topping. I will make it again. Thanks for the recipe!?

We made this for Christmas Eve dinner and it was really a hit. Definitely the best home-made mac & cheese I’ve ever tasted. I can’t wait for an excuse to make it again. The sauce turned out incredibly well and it baked beautifully. The only thing I would change next time is to cover it for the first half of the cooking, as it got a little dry — nothing major. The only adjustment we made was to the types of cheeses. We made it with 8 oz white cheddar, 8 oz sharp yellow cheddar, and about 4 oz of mozzarella for smoothness. This blend of cheeses really had a nice bite to it. I will definitely be making this again.

I made this dish for family dinner tonight and it was amazing! My mom, dad, and sister went crazy for it. I made a few changes, including switching processed American cheese for Mozzarella and adding some crushed up crackers on top. I baked the dish covered for thirty minutes and then added the crackers and baked uncovered for 10 minutes. Also, I used almost an entire 16 oz package of macaroni. With just 8 oz, it looked like cheese soup with some noodles in it. If you want your mac and cheese EXTREMELY creamy, I guess that’s good. Even with almost 16 oz of pasta, the dish was still very creamy and not dry at all. I plan on making this for a graduation party we’re having in a week and I’m very excited to see how it turns out. I plan on playing around with different measurements of both regular cheddar, sharp white cheddar, and mozzarella. This recipe is a great base for a delicious dish. — Update: I baked this dish for our BBQ and it was a HIT! I doubled the recipe and even then it was all gone by the end of the party. This time I used (proportionally) 1/2 sharp white cheddar, 1/4 regular cheddar, and 1/4 mozzarella. It was amazing! I also doubled the pasta again this time. I used almost 32 ounces of pasta, leaving about enough out for a regular-sized bowl of pasta (probably a couple ounces). Baked it for about 45 minutes covered, then took the top off, added crushed crackers, and baked for another 10 minutes. Man, I will be making this dish my whole life! It is so delicious!

I made this on Easter and everyone complimented me on it! it is perfect baked mac and cheese – not as creamy as the stovetop kind but it’s not supposed to be. it had a mild flavor that i really liked, and it wasn’t dry at all. excellent!

This mac and cheese was a hit at my potluck! It was the only mac and cheese dish that ended the evening empty! I did use three pieces of cheese; a shredded Mexican mix, some cubed Velveeta, and some American cheese (all combined to be the amount in the recipe still). It turned out very well and was sooo good!




How to make it:


  • 16 ounces elbow macaroni (about 3 cups)
  • 3 tablespoons butter or margarine
  • 1 ½ cups milk, divided
  • 2 large eggs, lightly beaten
  • 1 lb (16-ounces) cubed (1/2 inch size) Velveeta cheese
  • 8 ounce shredded Kraft Mild Cheddar Cheese (about 2 cups), divided
  • 8 ounce shredded Kraft Monterrey Jack Cheese
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper

Heat oven to 375 degrees F.
1. Cook macaroni in a large pot of salted boiling water until tender but not mushy, about 8-10 minutes. Drain well and pour into a large mixing bowl.
2. Melton low the Velvetta Cheese and ¾ cup milk until melted (stir often)
3. Pour Melted Cheese Sauce over Pasta and Stir. Add in butter, ¾ cups milk, eggs, 1 cup shredded pieces of cheese, salt, and pepper. Mix well and transfer to a 2-quart baking dish. Pour the remaining cheese on top.
Bake until top crust is golden brown and casserole is bubbling about 25 minutes. Serve hot

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