My Baked Macaroni and Cheese recipe is the business on Thanksgiving.

This Baked Macaroni and Cheese recipe has so many cheeses that its like having cheese with the mac. Get it?
Funny fact, my husband does not trust my mother’s Macaroni and Cheese or her cooking in general. To be quite honest, I don’t really blame him. I have mentioned several times in my blog that my mom is not a cook. She is more of a baker but that is only when she really feels like it. We were raised on processed foods, with occasional home cooked meals, and fast-food. Really bad way of teaching a child how to eat as an adult but I grew out of it. Anyway, when my husband and I first started dating I invited him over to my parents house for dinner. I can’t remember for which occasion.



Baked Macaroni and Cheese Recipe
- Prep Time: 25 mins
- Cook Time: 25 mins
- Total Time: 50 mins
- Yield: 8-10 1x
Description
This classic Baked Macaroni and Cheese Recipe is easy and delicious. With 3 cheese and creamy cheese mixture you will wow your dinner guests.
Ingredients
- 12 oz. Large Elbow Macaroni Pasta
- 4 tbsp. Butter
- 4 tbsp. Flour
- 12 oz. Evaporated Milk
- 1 ½ c. whole milk
- ½ c. heavy cream
- 1 tsp. Salt
- 1 tsp. Pepper
- ½ tsp. Dry mustard
- ½ tsp. Garlic powder
- ½ tsp. Onion powder
- ½ tbsp. Hot sauce
- 8 oz. Block Sharp Cheddar Cheese, grated and divided
- 8 oz. Bock White Cheddar Cheese, grated and divided
- 8 oz. Block Fontina Cheese, grated and divided
- 8 oz. Velvetta Cheese, cubed
- 8 oz. Cream Cheese, cubed
Instructions
- Cook the pasta in a large pot of water until al dente. Drain and reserve 1 cup of pasta water. Turn to a separate bowl along with the water to ensure the pasta doesn’t dry out.
- Preheat oven to 325 Degrees and spray a 9X13 casserole dish with non-stick spray.
- In the same or separate large sauce pot on medium heat. Melt the butter and add the flour and whisk together. It will look clumpy. This is normal. Slowly pour in the evaporated milk while whisking to remove and flour clumps. Next, add the whole milk and stir. Be sure to continue to stir so the milk doesn’t burn. Do not bring to a boil, only to a steam.
- Add the heavy cream, salt, pepper, dry mustard, onion and garlic powder, and hot sauce and stir. Add the Velvetta Cheese and Cream Cheese and stir until melted. Add half of the sharp cheddar cheese, white cheddar cheese, and Fontina Cheese. Stir until melted. Add the pasta and stir. Pour the pasta inside the cheese mixture and pour in the casserole dish. Sprinkle the rest of the cheese on top and cover with aluminum foil. Place in the oven cover for 15 minutes and uncovered for 10 minutes to all the topping to brown. Allow to slightly cool and serve.
- Category: Side Dish
Leave a Reply