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Creamy Baked Macaroni And Cheese

This creamy baked macaroni and cheese recipe is comfort food at its finest, combining a luscious blend of Velveeta, cream cheese, and parmesan with a touch of egg and flour for extra smooth structure. Enhanced with Worcestershire sauce and dry mustard, it delivers a perfectly balanced, rich, and indulgent flavor that’s ideal for family dinners or potlucks.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 10 ounces macaroni
  • 12 ounces Velveeta cheese
  • 8 ounces cream cheese
  • 1/2 cup parmesan cheese canned is fine
  • 1 beaten egg
  • 1 1/2 cups half-and-half
  • 1/4 cup butter
  • 1 tablespoon flour
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup parmesan cheese for topping

Equipment

  • Large pot
  • Casserole dish
  • Medium saucepan
  • Whisk
  • Strainer

Method
 

  1. Preheat your oven to 350°F and grease a rectangular glass casserole dish.
  2. Boil 10 ounces of macaroni in a large pot according to package directions until just tender with a bit of bite. Drain and let cool slightly.
  3. Transfer the warm macaroni to the prepared casserole dish and mix in 1 beaten egg to help bind the pasta.
  4. In a medium saucepan over medium-low heat, melt 1/4 cup of butter.
  5. Whisk in 1 tablespoon of flour to create a roux. Gradually pour in 1 1/2 cups of half-and-half while stirring continuously.
  6. Increase the heat to medium-high until the mixture begins a gentle boil, then reduce the heat and add 12 ounces of Velveeta and 8 ounces of cream cheese in small chunks, stirring until completely melted.
  7. Stir in 1 teaspoon Worcestershire sauce, 1/2 teaspoon dry mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Continue stirring until the sauce thickens to a medium consistency that coats the back of a spoon but still pours easily.
  8. Pour the sauce evenly over the macaroni and egg mixture, stirring to ensure every noodle is coated.
  9. Sprinkle 1/2 cup of parmesan cheese on top for a crispy, golden finish.
  10. Bake in the preheated oven for 20-25 minutes until the edges bubble and the top turns golden. Allow the dish to rest for 5 minutes before serving.

Notes

This creamy baked macaroni and cheese recipe offers plenty of room for creative twists. You can substitute half of the Velveeta with extra-sharp cheddar or try smoked gouda for a different flavor profile. The dish is best enjoyed fresh but can be stored in an airtight container for up to two days; reheat with a splash of half-and-half to revive its creaminess. Serve alongside a crisp garden salad or roasted vegetables to balance the richness.