Description
A rich and creamy baked macaroni and cheese featuring Velveeta for ultimate smoothness combined with sharp cheddar for flavor. This classic comfort food is baked to golden perfection with a crispy breadcrumb topping.
Ingredients
Scale
- 2 cups elbow macaroni
- 4 cups shredded cheddar cheese
- 1 cup Velveeta cheese, cubed
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 cup breadcrumbs (optional)
Instructions
- Preheat oven to 350°F (175°C). Cook macaroni according to package directions until al dente; drain.
- Melt butter in saucepan over medium heat. Whisk in flour and cook 1 minute.
- Gradually whisk in milk and cook until thickened, about 4-5 minutes.
- Remove from heat and stir in salt, pepper, garlic powder, and onion powder.
- Add cheddar and Velveeta cheeses, stirring until smooth and melted.
- Combine cheese sauce with cooked macaroni in large bowl.
- Transfer to greased 9×13 inch baking dish.
- Sprinkle with breadcrumbs if using.
- Bake 25-30 minutes until golden and bubbly.
- Cool 5 minutes before serving.
Notes
- Use freshly grated cheese for best melting quality.
- Do not overcook pasta as it will continue cooking in oven.
- For extra creaminess, add 1/4 cup sour cream to cheese sauce.
- Store leftovers in airtight container in refrigerator for 3 days.
- Freeze unbaked casserole for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 70mg