Easy Baked Mac and Cheese
Made with four kinds of cheese and a buttery breadcrumb topping, this delicious, creamy mac and cheese is sure to be a favorite of both kids and adults alike.
Servings: 8 servings
Calories: 697kcal
Ingredients
- 1 16 oz. package elbow macaroni or shell pasta
- 8 tablespoons butter divided
- 2 cups heavy cream or half and half warm
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup shredded Monterrey Jack cheese
- 8 ounces Velveeta cubed
- 1 cup Panko breadcrumbs
- Salt and pepper to taste
Instructions
- Preheat oven to 350 degrees. Cook pasta according to package directions for 8-10 minutes or until al dente; drain.
- Meanwhile, melt 6 tablespoons of the butter.
- Transfer pasta to a large bowl and toss with melted butter. Stir in cream.
- Add shredded cheese and Velveeta and mix well. Season with salt and pepper to taste.
- Pour pasta mixture into a greased, 9x13 baking dish (cheeses will not be melted yet).
- Melt the remaining 2 tablespoons of butter and stir into the breadcrumbs. Sprinkle the breadcrumbs over the macaroni.
- Bake for 30-35 minutes or until cheese is hot and bubbly and topping is golden brown.
Nutrition
Serving: 1g | Calories: 697kcal | Carbohydrates: 26g | Protein: 22g | Fat: 57g | Saturated Fat: 35g | Polyunsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 171mg | Sodium: 1022mg | Fiber: 2g | Sugar: 6g