Mac & Cheese

I wanted an extra thick mac and cheese. I’m talking cheese pull, crispy top, noodles trapping cheese inside them… the whole nine yards. This recipe makes a casserole sized dish serving and let me tell you a secret, I ate the whole thing. Enjoy this deliciousness.

Mac & Cheese

Thick, cheesy, and tasty mac and cheese!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: American
Keyword: American, Mac and Cheese, Pasta
Servings: 12
Author: Sophie May


  • 32 oz pasta; choose your favorite noodle I used large macaroni because I wanted the noodle to capture some of the cheese in it
  • 16 oz velveeta cut into small cubes
  • 8 oz cream cheese cut into cubes
  • 8 oz shredded cheese choose your favorite. I used gruyere*
  • 1 stick salted butter 1/2 C
  • 1/2 C flour
  • 1 C half & half
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp smoked paprika
  • 1/4 tsp onion powder
  • 1/4 tsp mustard powder


  • Preheat oven to 350 degrees.
  • Cook pasta as box/bag directs. Drain and set aside.
  • While pasta is cooking, In a large sauce pan melt butter over medium-high heat. Add flour. Stir until combined.
  • Add velveeta and cream cheese. Stir until melted and combined.
  • Add half and half. Stir. Don’t worry, it will be very thick. Add seasonings. Mix well.
  • Add sauce to drained pasta and mix well!
  • Place Mac and cheese mixture in a large casserole dish (9x13). Top with shredded cheese.
  • Bake at 350 for 10-15 min (until cheese melts). Broil on high until cheese gets browned/crispy (2-5 minutes). Watch closely.
  • Enjoy!


*Can add extra if desired. It is for topping the Mac and cheese.

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