Rich, comforting Creamy Baked Macaroni and Cheese with a smooth cheese sauce and golden topping.
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Calories: 520kcal
Equipment
- large pot
- Saucepan
- Mixing Bowl
- Baking Dish
Ingredients
- 1 lb elbow macaroni
- 1 lb Velveeta cheese, cubed
- 1 cup milk, divided
- 4 tbsp butter, melted
- 2 large eggs, beaten
- 0.5 tsp garlic powder
- 0.5 tsp paprika
- 2 cups shredded cheddar cheese
- 2 cups shredded Monterey Jack cheese
- salt and pepper, to taste
- seasoned panko crumbs
Instructions
- Preheat oven to 375°F (190°C).
- Cook macaroni until al dente and drain well.
- Melt Velveeta with ½ cup milk over medium heat, stirring until smooth.
- Combine macaroni, cheese sauce, remaining milk, butter, eggs, seasonings, and shredded cheeses.
- Transfer to a greased baking dish and top with panko crumbs.
- Bake 30–35 minutes until bubbly and lightly golden. Rest before serving.
Notes
Let rest before serving for best texture.
Nutrition
Calories: 520kcal | Carbohydrates: 42g | Protein: 22g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 135mg | Sodium: 780mg | Potassium: 320mg | Fiber: 2g | Sugar: 6g | Vitamin A: 900IU | Vitamin C: 2mg | Calcium: 420mg | Iron: 1.8mg