Name: Creamy Macaroni and Cheese Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 41 min
Ingredients: 1 Pound Medium Sized Pasta Shells; 1 Stick Butter, softened and cut into pads; 8 Oz Velveeta, cubed; 2 Cups Heavy Cream; 3/4 Cup Mild Cheddar Cheese, hand shredded; 3/4 Cup Sharp Cheddar Cheese, hand shredded; 3/4 Cup Munster Cheese hand shredded; 3/4 Cup Moneteray Jack Cheese, hand shredded; 1 Tsp Garlic Powder; Salt and Pepper to taste; Parsley for garnish, optional

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Creamy macaroni and cheese is the perfect blend of gooey cheeses, cream and pasta baked until hot and bubbly.

From the recipe collection of Tara Ippolito

This creamy macaroni and cheese is the kind of recipe people always come back to again and again. This is the one that gets saved, shared, and requested every time it post it. It's rich, ultra creamy, and packed with real cheese flavor thanks to a blend that melts perfectly into every shell. There's nothing fancy or fussy about it, just pure comfort food done right. If you grew up loving homemade mac and cheese, this is that version turned all the way up.

I've been making this recipe and sharing it on social media for years because it never fails. It's reliable, crowd pleasing, and delivers that smooth, velvety texture people crave without being dry or grainy. Whether it's for a holiday table, Sunday dinner, or a"just because" night, this mac and cheese always disappears fast. If you're looking for a tried and true recipe that actually lives up to the hype, this is the one!

Ingredients

Heres everything you'll need to make this delicious macaroni and cheese recipe. You can find the full ingredients list along with measurements and instructions in the recipe card below.

Medium Sized Shells- Ideal for mac and cheese because they trap the sauce inside perfectly. I use Barilla.
Butter- Adds richness and helps create the base of the sauce.
Heavy Cream- This is the key to the ultra creamy texture. It keeps the sauce smooth, thick and indulgent.
Velveeta- The secret ingredient! It keeps the cheese sauce creamy and silky.
Mild Cheddar Cheese- Adds a classic cheesy flavor without overpowering the dish.
Sharp Cheddar Cheese- Adds a strong cheese flavor and adds depth.
Monterey Jack Cheese- Melts incredibly well and adds a mild richness that balances out the sharper cheeses.
Munster Cheese- Gives it a stretchy, gooey texture and buttery flavor.
Salt- Enhances the other ingredients.
Pepper- Balances the richness of the cheeses.
Garlic Powder- Adds background flavor without over powering the dish. I used McCormick.
Parsley- An optional garnish that adds a pop of color.

Instructions

Heres how to make this delicious macaroni and cheese recipe. You can find the full ingredients list along with instructions on the recipe card below.

Preheat the oven to 350 degrees.

First, shred the mild cheddar, sharp cheddar, munster and monterey jack cheese and mix them together in a large bowl. Set it aside. Now, cook the pasta in salted water until al dente. Strain the pasta and return the pot to the same burner that is now off. Add the butter, Velveeta cheese and strained pasta on top. Season it with salt, pepper and garlic powder. Stir everything together until the butter is melted and coating the pasta.

PRO TIP: Make sure to shred the cheese yourself and avoid the pre shredded stuff that comes in a bag. It will melt much better that way.

PRO TIP: Don't over cook the pasta. It will continue to cook in the oven and you want the pasta to hold its shape and not turn to mush when its being baked.

Now, add in most of the shredded cheeses (leaving about ½ a cup) and pour in the heavy cream. Mix everything together until it’s evenly combined and place it into a 9 x 13" greased baking dish.

Next, sprinkle the top with the rest of the shredded cheese and place it, uncovered, into the center rack of the oven for 20-30 minutes or until the sides are hot and bubbly and the cheese is melted.

PRO TIP: Placing it into the center rack in the oven will allow all the heat to circulate perfectly and evenly cook the mac and cheese.

Finally, let it rest for 5- 10 minutes and garnish with chopped parsley (optional). Serve warm and enjoy!

PRO TIP: Letting the mac and cheese rest will let the sauce and cheeses firm up a little so its not too runny when serving.

Why Use Velveeta?

Velveeta guarantees smoothness, while the real cheese adds depth and flavor. Together, the two create the perfect balance.

Can I Substitute Milk For Cream?

Yes, you can but the sauce wont be as rich or thick.

Can I Use Different Cheeses?

Yes, you absolutely can! Use gouda, colby jack, mozzarella, fontina or havarti. They all work really well as substitutes.

Storage

Let the macaroni and cheese cool completely and place it into an air tight container. It will last in the fridge for up to three days.