Cheesy Macaroni And Cheese
A creamy, cheesy macaroni dish with sharp cheddar and Velveeta, perfect for comfort food lovers and family dinners, offering rich flavors and satisfying textures.
Ingredients
Instructions
- Cook macaroni as directed on the package.
- Drain the cooked macaroni.
- Stir in butter, 1 1/2 cups shredded Cheddar cheese, and 1/2 cup Velveeta cheese cubes.
- Combine eggs, milk, salt, and pepper in a bowl.
- Pour the egg mixture over the macaroni mixture, stirring to combine.
- Pour the mixture into a greased or ungreased 2-quart casserole or bowl.
- Top with the remaining Cheddar and Velveeta cheese.
- Bake for 45 to 60 minutes or until done.
Tips & Substitutions
For a creamier texture, consider adding a dollop of sour cream or cream cheese to the mixture before baking. If you prefer a spicier kick, include some diced jalapeños or a sprinkle of cayenne pepper. For a twist, you can substitute the Cheddar with Gruyère or Fontina cheese. Be sure to taste as you go to achieve your desired flavor balance.
Serving Suggestions
This Cheesy Macaroni And Cheese pairs beautifully with a fresh garden salad or some Zesty Bread Sticks for a complete meal. For a heartier option, serve alongside grilled chicken or BBQ ribs. You can also top it with breadcrumbs before baking for a crunchy texture. Don't forget to garnish with chopped parsley for a pop of color!
Storage & Reheating
To store leftovers, let the macaroni and cheese cool completely, then transfer it to an airtight container. It can be refrigerated for up to 4 days. To reheat, place in a baking dish, cover with foil, and warm in a preheated oven at 350°F for about 20-25 minutes, or until heated through. You can add a splash of milk to restore creaminess.
Nutrition & Diet Analysis (per serving)
Each serving of Cheesy Macaroni And Cheese contains roughly 783 calories, with 11g protein, 60g carbohydrates, and 55g fat. It is an excellent source of calcium (39% of the Daily Value), iron (27% of the Daily Value), and vitamin A (23% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1688mg per serving (73% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this macaroni and cheese ahead of time?
Yes, you can prepare it up to the baking step and refrigerate it covered for up to 24 hours. When ready to bake, let it sit at room temperature for about 30 minutes before placing it in the oven. This ensures even cooking.
What type of cheese works best for this recipe?
While sharp Cheddar is traditional, feel free to mix cheeses for depth of flavor. Gruyère, Monterey Jack, or even a smoked cheese can add a unique twist. Just ensure that at least some of the cheese is melty for that perfect creamy texture.
Can I make this dish gluten-free?
Absolutely! Substitute the elbow macaroni with gluten-free pasta made from rice, corn, or quinoa. Be sure to check the labels on your cheeses and butter, as some brands may contain gluten. Adjust cooking times as needed since gluten-free pasta can cook differently.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).