Creamy Baked Mac and Cheese
This Creamy Baked Mac and Cheese is rich, cheesy, creamy, and incredibly comforting. Made with elbow noodles, a homemade cheese sauce, Velveeta, Monterey Jack, cheddar, mozzarella, and sour cream, this recipe delivers plenty of cheesy flavor in every bite.
It makes two 9×13-inch pans, making it perfect for family dinners, holidays, potlucks, parties, or whenever you need a generous batch of homemade comfort food.
Why You’ll Love This Mac and Cheese
- Extra creamy and cheesy
- Makes two large baking dishes
- Perfect for holidays and gatherings
- Uses several delicious varieties of cheese
- Golden and bubbly after baking
- Great make-ahead comfort food
Ingredients
For the Mac and Cheese
- 2 × 16 oz boxes elbow macaroni
- 2 quarts whole milk
- ½ cup all-purpose flour
- 2 sticks butter, divided
- 16 oz Velveeta cheese
- 16 oz Monterey Jack cheese
- 16 oz mild cheddar cheese
- 16 oz sharp cheddar cheese
- 16 oz mozzarella cheese, divided
- 1 cup sour cream
- 1–2 tablespoons seasoning salt, or to taste
- Black pepper, to taste
How to Make Creamy Baked Mac and Cheese
1. Cook the Pasta
Bring a large pot of salted water to a boil.
Cook the elbow noodles according to the package directions until just tender. Avoid overcooking the pasta because it will continue cooking in the oven.
Drain well and set aside.
2. Make the Cheese Sauce
Melt 1 stick of butter in a large saucepan over medium heat.
Sprinkle in the flour and whisk continuously for about 1–2 minutes to create a smooth roux.
Gradually pour in the whole milk while whisking constantly to prevent lumps.
Continue cooking and stirring until the mixture thickens slightly.
Add the Velveeta, mild cheddar, and half of the mozzarella. Stir until the cheeses are completely melted and the sauce is smooth and creamy.
Season with seasoning salt and black pepper to taste.
3. Combine the Pasta and Cheese Sauce
Add the cooked elbow noodles to a large mixing bowl or pot.
Pour the warm cheese sauce over the noodles and stir gently until every piece of pasta is well coated.
Add the sour cream and mix until evenly incorporated.
4. Prepare the Baking Dishes
Preheat the oven to 350°F (175°C).
Grease two 9×13-inch baking dishes with the remaining butter.
Divide the macaroni and cheese mixture evenly between the two dishes.
5. Add the Cheese Topping
Top the macaroni evenly with the Monterey Jack, sharp cheddar, and remaining mozzarella.
Make sure the cheese covers the surface well so it becomes golden and bubbly during baking.
6. Bake
Cover both baking dishes with aluminum foil.
Bake at 350°F (175°C) for 30–35 minutes.
Remove the foil and continue baking for another 10–15 minutes, or until the cheese on top is melted, bubbly, and lightly golden.
Allow the mac and cheese to rest for a few minutes before serving.
Helpful Tips
- Cook the pasta just until tender to prevent mushy mac and cheese.
- Whisk the milk into the flour and butter mixture gradually for a smooth sauce.
- Grate block cheese when possible for better melting.
- Don’t skip the sour cream—it adds extra creaminess and richness.
- Keep the mac and cheese covered during the first part of baking to help retain moisture.
- Remove the foil toward the end so the cheese can brown beautifully.
Make-Ahead Instructions
You can assemble the mac and cheese in the baking dishes ahead of time and refrigerate it until you’re ready to bake.
If baking directly from the refrigerator, it may require additional cooking time. Make sure the center is hot and the cheese is fully melted before serving.
Storage
Store leftover mac and cheese in an airtight container in the refrigerator for up to 3–4 days.
Reheat individual portions in the microwave or reheat larger portions in the oven until hot.
Recipe Summary
Prep Time: 20 minutes
Cook Time: 40–50 minutes
Total Time: About 1 hour
Yield: 2 × 9×13-inch pans
Servings: Approximately 16–24
Temperature: 350°F (175°C)
Category: Side Dish, Comfort Food
Final Thoughts
This creamy baked mac and cheese is everything you want from a classic comfort food: rich, creamy, cheesy, and satisfying. The combination of Velveeta, Monterey Jack, mild cheddar, sharp cheddar, and mozzarella creates layers of cheesy flavor and a beautifully melted topping.
With two large 9×13-inch pans, this recipe is ideal when you’re feeding a crowd or preparing food for a special gathering.