This classic Creamy Baked Mac and Cheese is the definition of comfort food done right. A rich, velvety cheese sauce made with Velveeta and sharp cheddar coats every bite of pasta, then bakes into a bubbly, golden-topped casserole that’s perfect for family dinners, holidays, or potlucks.

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• Why You’ll Love This Recipe
• What You’ll Need
• How to Make Creamy Baked Mac and Cheese
• Tips for the Best Mac and Cheese
• Storage
• FAQs
• Recipe Card

Why You’ll Love This Recipe

• Ultra creamy sauce with zero graininess
• Perfect balance of mild Velveeta and sharp cheddar
• Bakes quickly with a bubbly, cheesy top
• Classic crowd-pleaser for any occasion

What You’ll Need

• Elbow macaroni
• Butter and all-purpose flour
• Milk and half-and-half
• Velveeta cheese
• Sharp cheddar cheese
• Worcestershire sauce
• Salt, dry mustard, black pepper, nutmeg

How to Make Creamy Baked Mac and Cheese

1) Cook the pasta

Preheat oven to 425°F (220°C). Grease a 9×13-inch baking dish. Cook macaroni in salted boiling water for about 1 minute less than package directions. Drain and set aside.

2) Make the roux

In a large pot or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.

3) Build the sauce

Slowly whisk in the milk and half-and-half. Bring to a gentle boil while whisking, then remove from heat.

4) Add cheese and seasoning

Stir in Worcestershire sauce, Velveeta, and half of the cheddar until smooth. Season with salt, dry mustard, pepper, and nutmeg.

5) Combine and bake

Add the cooked pasta to the sauce and stir to coat. Transfer to the baking dish and top with remaining cheddar. Bake for 15 minutes until bubbly.

6) Optional broil

For a deeper golden top, broil for 2–5 minutes, watching closely.

Tips for the Best Mac and Cheese

• Use room-temperature dairy for smoother sauce
• Undercook pasta slightly so it doesn’t get mushy
• Grate your own cheddar for better melting
• Let rest 5 minutes before serving to thicken

Storage

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Reheat: Warm in oven or microwave with a splash of milk.

FAQs

Can I make this ahead of time?
Yes. Assemble, cover, and refrigerate up to 24 hours. Bake just before serving.

Can I add toppings?
Absolutely. Breadcrumbs, bacon bits, or extra cheese work great.

Why use Velveeta?
Velveeta ensures a smooth, creamy sauce without separation.

Creamy Baked Mac and Cheese

Servings: 8–10
Prep Time: 15 minutes
Bake Time: 15 minutes

Ingredients

• 1 lb dry elbow macaroni
• 1/2 cup salted butter
• 1/2 cup all-purpose flour
• 2 cups milk (room temperature)
• 2 cups half-and-half
• 1 tsp Worcestershire sauce
• 12 oz Velveeta, cubed
• 3 cups sharp cheddar, grated (divided)
• 1 tsp salt
• 1/2 tsp dry mustard
• 1/4 tsp black pepper
• Pinch nutmeg

Instructions

1. Cook pasta until just under al dente and drain.
2. Melt butter, whisk in flour, cook 1 minute.
3. Slowly whisk in milk and half-and-half; bring to boil.
4. Stir in Worcestershire, Velveeta, and half the cheddar.
5. Season and mix in pasta.
6. Transfer to baking dish, top with remaining cheese.
7. Bake 15 minutes until bubbly. Broil if desired.