It should be no surprise, of course. If 2 cups of cheese sauce is good, 4 cups has to be great, right? And great it was. The combination of extra, creamy sauce with really great cheddar was perfect. Experiment with your favourite cheeses and make your own signature dish.
Using two different ones gives a nice depth of cheese flavour. I topped mine off with a bit of Extra Old Balderson Cheddar. They need to melt by only the heat from the sauce. It complements the cheese perfectly, without over-powering it. Add a bit more salt if you need to. Taste your cheese sauce before adding the pasta and add a bit more salt if you think it needs it. Proper salting makes all the flavours here really shine.
Preheat oven to F C with rack in the centre of the oven. Oil or butter an 8-inch square baking dish, an 8-inch cast-iron skillet or individual baking dishes. Bake in the preheated F C oven uncovered for 20 to 25 minutes, until the sauce has bubbled up around the edges and the top has a nice golden crust.
Let sit for a few minutes before serving. Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe! Liking my little cast iron skillets? Me, too! I use them for all sort of both sweet and savoury things.
You can get some for yourself here …. Seasons and Suppers is an Amazon Affiliate, which simply means that if you make a purchase through these links, I will earn a very small commission at no additional cost to you! Main Course. Prep Time: Cook Time: Total Time: It's handy to have a scale for this recipe, to weigh the dry pasta and cheese. I've added alternate measurements where I could. Use a really great cheddar for this, as well as whole milk, if you can. It will make all the difference in the finished dish. I like to use two cheddars, a really great, aged one for most of it and then another one, a bit milder but still sharp, for a bit of depth of flavour.
Experiment and find your favourite combinations. Note that this measure will only work for macaroni and probably not a larger pasta shape. Weighing is recommended. I only us 4 ounces of velveeta cheese. Extra sharp cheddar on top and bake 45 minutes. You want the top to be light brown and crispy around the edges. The more cheese the better. I really loved this macaroni and cheese! I used a blend of sharp cheddar cheese and a white cheddar. I grated both myself which I think lends a creamier finish. I plan on making this for a pot luck.
I want to use non fat half and half and add bacon and artichoke hearts. What do you think??? I am also going to be using the Mexican Velveeta if I can find it and Gluten free pasta.
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Just made this for the Super Bowl, very disappointed! Followed recipe but added a bit more velveeta as other posters said it would make it more creamy. I think it needs a bit more liquid and I think covering with foil might help keep moisture in. The grainy taste comes from using the half n half. I use heavy cream or evaporated milk. Try it out. I hope this helps you. This looks super good!
Can I use regular whole milk instead of half and half? If so, How would I alter the recipe? Good luck! Cheesy cheesy!! With Mac and Cheese being my favorite food I am very picky with a lot of recipes. This one however was absolutely amazing, I added extra velveeta and it was so creamy and delicious.
I highly recomend this dish to all the Mac and cheese lovers out there. Mac n cheese is my all time favorite! I am cooking this recipe as I write this.. I have been trying to find a good creamy mac n cheese recipe and thought this may be it but the video and directions were a little deceiving. I am not sure if others had this issue but I have had this issue with a different recipe befor too. I would suggest making sure to melt the sauce before pouring into the dish.
I just made this recipe and it turned out great I completely fixed the cheese sauce mixture by itself and substituted the Velveeta for 4 ounces of cream cheese added1 can evaporated milk instead of half and half. Stir until all cheese is melted then stir in noodles and bake. If you read up on sodium citrate, it emulsifies the cheese and makes a wonderful cheese sauce.
Sodium citrate can be purchased on-line i. When I mention it to people, they give me the stink eye. I made this dish at Thanksgiving and it was a big hit. I want to make it again for Christmas. But I was wondering if it could be made the night before? Will put in the oven to bake in the morning after church.
I would think it would be fine. And I cannot clearly tell how big it is in the video, which I had to mute to save my ears from the hyper ear-killing cuckoo clock music. Do you HAVE to complain??? Hi Victoria, All recipes consider weight of pasta uncooked. When your cooking it, should you cook the Mac and Cheese in a casserole dish that is covered or uncovered? I made this Mac and cheese for Thanksgiving. Everyone loved it. I heated up leftovers 3 days later and it was still moist.
This is now my go to side dish! I made this and while everyone liked it, it was a little dry and clumpy, not as creamy as advertised. It will melt all the way in the oven. Your can stir it up after your bake for a few mins and then add the cheese on top. Yours was definitely dry because you pan heated it first! By the description and all the comments I am extremely excited to see how it turns out. Thank you for what seems to be a quick, easy, amazing mac and cheese.
Just made this for Thanksgiving and my husband and mother had to taste test it and they are still talking about how good it is.
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That was before it went in the oven!! I wanted to make this for thanksgiving for 8 people, but the men usually will go for seconds and thirds lol. Will this be enough or should I double the ingredients? And if I wanted to add a little pepper jack cheese for a little kick, how much cheese should I add? If u heat up leftovers is it creamy or is it one big blob? Or do you add a little milk to help cream it up? Leftovers should still be creamy once reheated, but not quite as creamy as when it is fresh.
The pasta tends to soak up the liquid over time. I use salted, but some people think this mac and cheese is a little on the salty side so I think it would be fine to use unsalted if that is what you have. I was wondering if adding a little cream cheese to the recipe would work or not? Or does the velveeta alone add enough creaminess to it? Also, I see other recipes use Dijon mustard for a spice…. I thought about trying a little fresh garlic and then adding a topping to your recipe. I never made homemade mac and cheese before. I read a lot of different recipes…your recipe looks like something I would like.
One more question…. Can the recipe be halved? Serving size of 8 is way too much. The Velveeta does add plenty of creaminess, but I think someone had commented that they had used some cream cheese and they liked the way it tasted. You can definitely half the recipe. A little mustard will help add some flavor. Good luck making your first homemade mac and cheese! This recipe is similar to Sweetie Pies which is good.
If I wanted to make a day ahead. Should i bake then refrigerate or assemble…. I have the same question. I am going to a thanksgiving dinner and going to bring this but I work all day so I would like to prepare it ahead of time. What would be the best way to do so? Right lol. Wish me luck! You may prepare and bake right before. The Velveeta is not melted in at the same time as the other cheeses? It just goes into the oven cubed? The macaroni should still be hot when you mix it in and it will mostly be melted before it goes in the oven.
This sounds easy to make , looks amazing! Mac and cheese is one of my favorite meals! Even at my age 29? Looks like I will have to run to the store for a couple ingrediance! Thank you for posting this! We made this as a side dish to go with our filet mignons. This is a great recipe. Very easy. I think that recipe uses evaporated milk instead of half-and-half and has sour cream in it. I have made this recipe and many more. For over 25 years nothing to do with sweetie pies I just think it was passed on from generation to generation..
Can you substitute elbow pasta with something else? I have ziti, shells or ditalini….. Tried this recipe Sunday. Loooooved It. The true litmus test was my husband loving it too! But he ate 2 helpings of this dish, however. Perfect combination of ingredients, this will be my new family fav. Thanks, Christin!! I have it in the oven now.
Super Cheesy Baked Macaroni & Cheese
You cannot tell it is onion, but it adds something to the cheese. I add it this way to my cheese enchiladas too. Not sure but try melting only the Velveeta… add the other cheeses when incorporating ALL of the ingredients and pop in the oven. Also use 1 tbsp black pepper and add evaporated milk but you can follow this recipe. This is very similar to how African Americans make mac n cheese. Baked for holidays. This will be my first time preparing this for my family and I am very excited!
This is on my shopping list for September! I had heard Philadelphia Brand Cream Cheese memtioned as secret ingredient.
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I suppose I will have to make it both ways! It looks delish! Let me Do this! It make the texture a little more custard like and in some recipes not so much this one because it is so creamy , it makes it set up like a casserole. It was amazing…added some Italian bread crumbs mix with melted butter for the last 10 minutes of baking and had a nice crisp top to break through…thank you for this.
Wonderful recipe truly. Wonderful suggestion!
Homemade Creamy Macaroni and Cheese - Seasons and Suppers
I really detest Velveeta and processed cheeses, but I adore cream cheese. Crushed potato chips mixed with a little parm or bacon bits makes a great topping. Do you have to use half and half or can you use milk? I am making this for people. I will be having appetizers and a main course.
Am I the only person that thought this was salty? I almost substituted the season salt with cayenne.
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Trying to figure out if also the velveeta made it seem so salty. I still need to make another 2 lbs. Any ideas? I would think people can salt to taste at the table. Could you tell me why you add eggs? It sounds delicious. Going to make some for thanksgiving. Best recipe on the net! So perfect and delicious. Thanks so much for sharing! So glad it has become your go to recipe Megan. I think it has the perfect amount of cheesy flavor and creaminess.
Looks very yummy! Found a minor typo — there needs to be a space between the words ounces and Velveeta. I am taking this to my family Easter! It has taken all the power in me to not dive in beforehand! It smells and looks amazing! I made this last week everyone loved it!!