This creamy baked mac and cheese is rich, cheesy, comforting, and perfect for family dinners, holidays, potlucks, or Sunday meals. Made with elbow macaroni, evaporated milk, butter, sour cream, Velveeta, and a blend of shredded cheeses, this dish bakes into a creamy casserole with a lightly golden top.
It is the kind of homemade macaroni and cheese that feels cozy, filling, and crowd-pleasing every time.
Ingredients
- 8 to 10 ounces elbow macaroni
- 1/2 cup whole milk
- 1 can evaporated milk, 12 ounces
- 2 eggs, lightly beaten
- 1 1/2 teaspoons white pepper
- 1 1/2 teaspoons granulated sugar
- 1/2 teaspoon salt, or to taste
- 1/2 cup butter, cut into small pieces
- 2 tablespoons sour cream
- 1/2 pound Velveeta, cut into small chunks
- 8 ounces shredded Colby-Jack cheese
- Or use 4 ounces Colby and 4 ounces Monterey Jack
- 4 ounces shredded sharp cheddar cheese
- 1 cup shredded mild cheddar cheese, for topping
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F.
Grease a 9×13-inch baking dish or casserole pan and set it aside.
Step 2: Cook the Macaroni
Bring a large pot of water to a boil. Add a generous amount of salt to the water.
Cook the elbow macaroni just until al dente, slightly less than the package directions. The pasta will continue cooking in the oven, so avoid overcooking it.
Drain the macaroni well and transfer it to the prepared baking dish.
Step 3: Make the Milk Mixture
In the same pot used for the pasta, whisk together the whole milk, evaporated milk, lightly beaten eggs, salt, white pepper, and sugar.
Mix until everything is well combined.
Step 4: Combine the Macaroni and Cheese
Pour the milk mixture over the cooked macaroni in the baking dish.
Add the butter pieces, sour cream, Velveeta chunks, Colby-Jack cheese, and sharp cheddar cheese.
Stir everything together until the pasta is evenly coated and the cheeses are distributed throughout the dish.
Step 5: Add the Topping
Sprinkle the shredded mild cheddar cheese evenly over the top.
This will create a delicious cheesy layer as the macaroni bakes.
Step 6: Bake
Bake uncovered for 35 to 40 minutes, or until the mac and cheese is bubbly and lightly browned on top.
Step 7: Rest and Serve
Remove the dish from the oven and let it rest for about 10 minutes before serving.
This helps the cheese sauce settle and makes the mac and cheese easier to scoop.
Tips for the Best Mac and Cheese
Use freshly shredded cheese when possible. It melts smoother than pre-shredded cheese and gives the dish a creamier texture.
Do not overcook the pasta before baking. Al dente macaroni holds its shape better and prevents the final dish from becoming mushy.
Let the mac and cheese rest before serving. This gives it time to thicken slightly while staying creamy.
Serving Ideas
This baked mac and cheese pairs well with fried chicken, baked chicken, meatloaf, barbecue ribs, roasted vegetables, green beans, or a simple side salad.
It also makes a perfect holiday side dish for Thanksgiving, Christmas, Easter, or family gatherings.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm individual portions in the microwave or place the baking dish in the oven at 325°F until heated through. Add a splash of milk before reheating if you want to bring back some creaminess.
Final Thoughts
This creamy baked mac and cheese is loaded with flavor, texture, and plenty of melted cheese. With its rich sauce, tender pasta, and golden cheddar topping, it is a comforting homemade dish that everyone will want seconds of.
