This baked mac and cheese is creamy all the way through, with five cheeses and melted cheese on top. It's the one I make when I need a big pan of mac and cheese for the holidays.
You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!
Baked Mac and Cheese Flavor Snapshot
How it tastes
Difficulty
A few key steps
Shredding four cheeses is the main job, so do it while the macaroni boils.
This recipe comes from my friend Elgin. A group of us stayed at a beach house on the Outer Banks, and one night Elgin made this mac and cheese. Everyone in the house got some except me. They claim I was asleep. I think they just didn't want to share lol. I heard about it the whole weekend.
A year later, my friend put together another get-together for her husband, and everyone pretty much demanded that Elgin make this mac and cheese again. This time I got a plate. Actually, I had about four. It was so creamy that it reminded me of stovetop mac and cheese, but it was baked. I've had so much dry baked mac and cheese in my life that I usually pass on it, so I asked Elgin for the recipe, and he wrote it down for me.
It started as Patti LaBelle's mac and cheese. Elgin doubled the cheese and used heavy whipping cream instead of half-and-half. For more ways to make macaroni and cheese, try my Creamy Stovetop Mac and Cheese and Slow Cooker Mac and Cheese.
Happy Cooking,
Tanya
Ingredients You'll Need
Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.
- Five cheeses: mild cheddar, sharp cheddar, Monterey Jack, Muenster, and Velveeta. I shred the first four and mix them together, then cut the Velveeta into small pieces. It looks like a lot of cheese, and it is. That's what keeps it creamy.
- Velveeta: please don't skip it. It melts smooth and helps the other cheeses melt smooth too. More on why below.
- Heavy whipping cream and eggs: whisked together, these make the sauce that holds everything together in the oven.
- Creole or Cajun seasoning: either one works. I whisk it into the egg and cream mixture along with the salt, so it gets mixed through the whole dish instead of sitting in one spot.
- Unsalted Butter: 1 tablespoon greases the dish, and the rest gets stirred into the hot macaroni.
- Panko breadcrumbs (optional): for a crunchy top. I skip it sometimes, and it's just as good with only the melted cheese on top.
Tools to Gather
- Large pot
- Cheese grater
- Colander
- Large bowl and a medium bowl
- Whisk
- 3-quart glass baking dish
Tip Shred the cheese while it's cold, straight from the fridge. It shreds easier.
How to Make Baked Mac and Cheese
Please see the recipe card below for the full printable recipe, ingredients, and instructions. Here you will find step-by-step photos of how to make this recipe.
Step 1: Boil the macaroni. Preheat the oven to 350°F (177°C) and butter the casserole dish with 1 tablespoon of the butter. Bring 4 quarts of water to a boil with the olive oil and salt, then add the macaroni and cook it to al dente.
Step 2: Shred the cheese while the macaroni cooks. While the macaroni is boiling, shred the mild cheddar, sharp cheddar, Monterey Jack, and Muenster and mix them together. Set aside 1 cup for the top. Cut the Velveeta into small pieces and mix it in with the rest.
Step 3: Drain and butter the macaroni. Drain the macaroni, put it in a large bowl while it is hot, and stir in the rest of the butter until it melts.
Step 4: Whisk the egg and cream mixture. In a separate bowl, whisk together the eggs, heavy cream, Creole or Cajun seasoning, and salt.
Step 5: Stir it all together. Pour the egg and cream mixture over the macaroni and stir. Then add the cheese and stir until everything is mixed in.
Step 6: Add to the dish and top with cheese. Spread the macaroni in the buttered dish and sprinkle the reserved cup of cheese over the top. If you're using the panko topping, stir the reserved cheese together with the panko and melted butter first, then sprinkle it over the top.
Step 7: Bake. Bake for 30 to 35 minutes, until it's bubbly. For a darker, browner crust, turn the oven up to 425°F (218°C) for the last 10 minutes. Let it sit for about 10 minutes before serving.
Tanya's Top Tips
- Keep the cheeses as written, even the Velveeta. The amount of cheese to pasta and the Velveeta are what keep this creamy.
- Don't let the amount of cheese scare you. It looks like too much going in, but it all melts into the sauce.
- Don't cover the dish while it bakes. Leaving it uncovered lets the cheese on top melt and brown.
- Let it sit about 10 minutes after it comes out of the oven so it's easier to scoop.
Why Is This Baked Mac and Cheese So Creamy?
Two things. First, there's a lot of cheese for one pound of pasta, so there's plenty of creamy sauce in every bite. Second, the Velveeta. Velveeta is made with emulsifying salts like sodium citrate, which help melted cheese stay smooth instead of separating and turning greasy. Melted in with the other cheeses, it helps the whole sauce stay creamy.
What to Serve with Baked Mac and Cheese
This is a holiday side in my house. Serve it with Baked Ham, Southern Candied Sweet Potatoes, Pressure Cooker Collard Greens, and Corn Soufflé. For more ideas, check out my Soul Food Thanksgiving Sides.
Make Ahead and Storage
- Make ahead: mix everything, spread it in the dish, cover, and refrigerate for up to 1 to 2 days. Take it out 30 minutes before baking while the oven preheats, add the reserved cheese (and the panko topping if you're using it), and bake. You can also bake it, let it cool completely, cover, and refrigerate for 1 to 2 days, then warm it in the oven for about 30 minutes.
- Fridge: keep leftovers covered in the fridge for up to 3 days. Reheat in a warm oven or the microwave.
- Freezer: freeze it unbaked or baked for up to 3 months. Thaw overnight in the fridge. If it's unbaked, add the topping and bake. If it's already baked, warm it in the oven until it's hot all the way through.
- Leftovers: use leftover mac and cheese to make my Air Fried Macaroni and Cheese Balls.
FAQs
As you can see from the recipe card, I use a combination of mild cheddar, sharp cheddar, Monterey jack, muenster and Velveeta cheese in my creamy mac and cheese. However, you could also use Parmesan, mozzarella, fontina, or Gruyere cheese too.
I add eggs to give the cheese sauce a richer, creamier, and smoother texture, which makes all the difference to the finished dish.
No you don't need to cover this baked macaroni dish while baking in the oven. You want to leave the top uncovered so the cheese on top melts and browns (and the panko gets crisp, if you're using it).
More Mac and Cheese Recipes
I hope you love this recipe as much as we do. If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below! Your feedback is invaluable and helps us grow. Thank you for your support!
Creamy Baked Macaroni and Cheese Recipe
Video
Ingredients
Instructions
- Preheat the oven to 350°F (177°C). Coat a 3-quart casserole dish with 1 tablespoon of the butter and set it aside.
- Bring 4 quarts of water to a boil with the olive oil and 2 teaspoons salt. Add the macaroni and cook to al dente, following the box directions.
- While the macaroni is boiling, shred the mild cheddar, sharp cheddar, Monterey Jack, and Muenster, and mix them together. Set aside 1 cup for the top. Cut the Velveeta into small pieces and mix it in with the rest of the cheese.
- Drain the macaroni, transfer it to a large bowl, and stir in the remaining 7 tablespoons of butter until melted.
- In a separate bowl, whisk together the eggs, heavy cream, Creole or Cajun seasoning, and ¼ teaspoon salt. Pour it over the macaroni and stir. Add the cheese and stir until everything is combined.
- Pour the macaroni into the buttered dish and spread it out evenly.
- Sprinkle the reserved 1 cup of cheese over the top. If you're using the panko topping, stir the reserved cheese together with the panko and melted butter first, then sprinkle it over the top.
- Bake for 30 to 35 minutes, until bubbly. For a darker, browner crust, raise the oven to 425°F (218°C) for the last 10 minutes. Let it cool for about 10 minutes before serving.
Nutrition
Notes
Suggested Tools for Creamy Baked Macaroni and Cheese
3 Qt Glass Baking DishTried this recipe?
Let us know how it was!This post was originally published on October 16, 2018, and has been updated with new photos and recipe notes.
C says
In my seventy four years on this earth and born in the south to a huge African American family on both sides, I have NEVER seen anyone put bread crumbs or panko on top of their macaroni and cheese. I don’t know maybe it’s the new age generations or someone trying to something different and brand new. I lack it putting raisins in potato salad 😉😆. Anyway, Thank you for the recipe and your genius in the your cooking. I always look to column and presentation 🙏🏾🤗🎈🤩🥳
Tanya Harris says
Thank you so much! The topping is just how I like mine, but it's totally optional. Skip it and it's still the same creamy mac.
Katherine says
I love your recipes sis!
Tanya Harris says
Thank you 🙂
Teddi Hocker says
PLEASE givme a pressure cooker recipe for this! I love your site!! Thanks!!!
Tanya says
Hey Teddi, I'll have to give that a try for sure.