What’s Mac and cheese without cheese right? This creamy baked mac and cheese is extremely delicious as it contains the combination of the most tasty cheeses out there! Check it out!
Everyone has their favorite baked mac and cheese recipe… and this is mine. It uses a combination of cheeses, layered in the dish as well as melted into a rich and creamy cheese sauce, for the ultimate in cheesy deliciousness!
Baked mac and cheese. It’s nearly the universal comfort food, and there are SO many variations! I have some other variations in the development stages, so expect them to come to the blog at some point ? In fact, I almost didn’t post this recipe today, as there are SOOOO many mac and cheese recipes available, and most people already have their favorite way of making it.
Of course, there’s no “right” way or “wrong” way, so I’m here sharing the way I like to make my mac and cheese (the way my family loves it too).
If you have picky eaters or Southern eaters who complain about every freaking thing, then make this baked macaroni and cheese. It keeps you on the safe side. It’s delicious. For real.
My husband says it’s his absolute favorite! Very redeeming since my sister’s mac and cheese held the top spot in his heart for so many years.
Let me tell ya, kids will love the flavor and that it’s ultra creamy. Adults will adore that it doesn’t feel like they are eating kid mac n cheese. Everybody wins. Case closed. Go home. Good-night.
Baked mac and cheese. It’s nearly the universal comfort food, and there are SO many variations! I have some other variations in the development stages, so expect them to come to the blog at some point 🙂 In fact, I almost didn’t post this recipe today, as there are SOOOO many mac and cheese recipes available, and most people already have their favorite way of making it.
Can I freeze macaroni and cheese?
I get asked that a lot and my answer is always no.
As the pasta and cheese sauce sit, it will thicken and when you thaw it and bake it, the creamy consistency is just gone. It’s thick and gloppy.
Plus if you freeze it and it’s still a bit warm, water crystals will form and then thaw into your dish and could make it separate when you bake it.
Besides, it’s so fast to make, there’s not really a reason to freeze your macaroni and cheese.
ABOUT THIS MAC AND CHEESE SAUCE
The sauce for this easy homemade mac and cheese is a classic roux based cheese sauce. Roux sounds very fancy but truthfully it’s just butter and flour cooked and then milk added so don’t let it scare you away!
16 ounces of elbow macaroni (3 cups).
3 tbsps of butter or margarine.
1 ½ cups of milk, divided.
2 large lightly beaten eggs.
1 lb (16 ounces) cubed (½ inch) Velveeta cheese.
8 ounces of shredded Kraft Milk cheddar cheese (divided).
8 ounces of shredded Kraft Monterey Jack cheese.
1 tsp of salt.
1 tsp of freshly ground black pepper.
Cook the macaroni and drain well then pour in a large mixing bowl.
In a saucepan, melt on low the Velveeta cheese and ¾ cup of milk until melted stirring constantly.
Mix together the melted cheese with the pasta. Add in butter, ¾ cup of milk, eggs, 1 cup of shredded cheeses, salt and pepper. Mix well together and place in a 2 quart baking dish. Top with the remaining cheese.
In a preheated oven to 375°, bake for 25 minutes.
Serve while still hot.
Easy, peasy, creamy and cheesy! This mac and cheese is just perfect, if you are a mac and cheese lover, you will fall in love with this baby right here! You’ll thank me later.
Credit: Best Quick Recipes