I built a Seasoned Mac And Cheese Recipe combining Velveeta, Colby Jack, sharp and mild cheddars, smoked Gouda and Gruyere with whole and evaporated milk, sour cream, eggs, butter and seasoning salt, resulting in a layered bake with an unexpected savory complexity.

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I love making a pan that makes people raise an eyebrow, because it looks simple but tastes like something I stole from a secret menu. I pile elbow macaroni into a creamy, almost criminally cheesy sauce where Velveeta cheese melts into everything and hides the little surprises that keep folks guessing.

I bring it to potlucks for Wednesday Meal Ideas and it’s the one people text me about after midnight, asking for details. I mess up measurements, stir too much, forget a step, but somehow those mistakes turn into something addictive.

You might scoff, then take a second helping before you admit it rules.

Ingredients

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Elbow macaroni: Starchy pasta, mostly carbs, little protein, keeps sauce clingy and filling.
Whole milk: Adds creaminess, fats and calcium, boosts calories and silky mouthfeel.
Evaporated milk: Concentrated milk, richer than regular, gives body without extra water.
Eggs: Bind the bake, add protein and richness, helps set the casserole.
Unsalted butter: Provides buttery flavor, fat for texture, lets you control salt more.
Velveeta cheese: Processed cheese, melts super smooth, creamy but high in sodium.
Sharp cheddar: Tangy cheese, gives classic sharp bite and depth to the sauce.
Smoked gouda: Smoky, adds complexity, creamy texture, not super strong but noticeable.
Gruyere: Nutty, melts beautifully, adds elegant depth and slight nuttiness to dish.
Seasoning salt: Boosts overall flavor quickly, adds sodium, be careful with extra salt.

Ingredient Quantities

24 oz elbow macaroni

1 1/2 cups whole milk

2 cups evaporated milk

1/4 cup sour cream

3 eggs, lightly beaten

1 stick unsalted butter

8 oz Velveeta cheese, cubed

8 oz Colby Jack cheese

8 oz sharp cheddar cheese

8 oz mild cheddar cheese

6 oz smoked gouda

4 oz gruyere

2 tbsp seasoning salt

1 1/2 tsp black pepper

How to Make this

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1. Preheat oven to 350F and butter a 9×13 baking dish with a little of the stick of butter, set aside.

2. Bring a large pot of salted water to a boil and cook 24 oz elbow macaroni until just al dente, about 2 minutes less than package directions. Drain, but reserve 1 cup of the pasta water, then return pasta to the pot.

3. In a medium saucepan over medium heat warm 1 1/2 cups whole milk, 2 cups evaporated milk and the rest of the stick of butter until the butter is melted and the mixture is steaming but not boiling.

4. In a bowl whisk together 1/4 cup sour cream and 3 lightly beaten eggs. Temper the eggs by whisking in about 1 cup of the hot milk mixture very slowly, then pour the tempered egg mix back into the saucepan while whisking. Keep heat low, do not let it boil or the eggs will scramble.

5. Shred the Colby Jack, sharp cheddar, mild cheddar, smoked gouda and gruyere (keep the Velveeta cubed). Add about three quarters of the shredded cheese blend plus all the Velveeta cubes to the warm milk mixture in batches, stirring constantly on low until everything is melted and smooth. Add 2 tbsp seasoning salt and 1 1/2 tsp black pepper. If the sauce looks grainy or too thick keep it on low and stir, or loosen with a splash of the reserved pasta water.

6. Taste the sauce and adjust seasoning if needed. If it’s too thin let it cool a minute, it will thicken as it sits and when baked.

7. Pour the cheese sauce over the cooked macaroni and fold gently until the pasta is evenly coated. If you held back some shredded cheese, stir a little into the mix and reserve the rest for the top.

8. Transfer everything to the prepared baking dish, sprinkle the reserved shredded cheese evenly over the top and dot with a little extra butter if you want extra browning.

9. Bake at 350F for 20 to 30 minutes until bubbly and the top is golden. If you want a crispier top put under the broiler for 2 to 3 minutes but watch it closely so it does not burn. Let the casserole rest for about 10 minutes before scooping to let it set.

Equipment Needed

1. 9×13 baking dish, buttered
2. Large pot for boiling the 24 oz macaroni
3. Colander (so you can drain pasta and reserve 1 cup of pasta water)
4. Medium saucepan for warming milk and melting cheese
5. Mixing bowl for sour cream and eggs (for tempering)
6. Whisk (for tempering eggs and smoothing sauce)
7. Box grater or cheese shredder attachment
8. Heatproof spatula or wooden spoon for folding pasta into sauce
9. Measuring cups and spoons (including a 1-cup measure for reserved pasta water)
10. Oven mitts and a baking sheet to catch any drips under the broiler

FAQ

Q: Can I make this macaroni and cheese ahead of time? A: Yes. You can assemble it, cover and refrigerate for up to 24 hours then bake at 350F for 25 to 35 minutes until bubbly. Or fully bake, cool, wrap tight and freeze up to 2 months. Thaw overnight in the fridge and reheat at 350F about 30 to 40 minutes. For quick reheats, microwave portions with a splash of milk so it doesnt dry out.

Q: Why are there eggs in the recipe and do they cause scrambling? A: Eggs make a custardy binder so the bake sets up creamy instead of just oily cheese. To avoid scrambled bits, temper the eggs by whisking a small amount of the hot milk mixture into them slowly, then stir the eggs back in off the heat before baking.

Q: My cheese sauce got grainy or separated, how do I fix or prevent that? A: Graininess comes from overheating or adding cheese to boiling liquid. Take the pot off the heat, add a little milk and whisk gently until smooth. Velveeta helps make it silky, so add that early, and melt hard cheeses low and slow. Dont boil the sauce once cheese is added.

Q: Can I change the cheeses or cut down on salt? A: Definitely. This recipe uses a mix for flavor and meltability, but you can swap similar-melting cheeses (eg swiss for gruyere). Cut the 2 tbsp seasoning salt in half or use low-sodium Velveeta if you want less salt, then taste and adjust before baking.

Q: How should I cook the elbow macaroni so the final dish isnt mushy? A: Cook the pasta 1 to 2 minutes less than package directions so it is slightly firm to the bite. It will finish cooking in the oven and absorb sauce, so undercooking prevents a mushy bake.

Q: Any tips for a crispy top or add-ins? A: For a crunchy top sprinkle panko or crushed crackers mixed with a little melted butter over the mac before the last 10 minutes of baking, uncover and bake until golden. You can also fold in cooked bacon, caramelized onions, or steamed broccoli but dont add watery veggies raw or theyll make it runny.

Macaroni And Cheese Recipe Substitutions and Variations

Velveeta (8 oz): Try American cheese slices for that super-melty texture; or stir in cream cheese plus a splash of milk for extra creaminess; or use sharp cheddar with a little milk and a pinch of cornstarch to keep it smooth — works if you wanna avoid processed cheese.
Evaporated milk (2 cups): Use heavy cream diluted with water (3 parts cream to 1 part water) for similar richness; or whole milk plus 1–2 tbsp nonfat dry milk per cup to boost body; or straight half and half for a richer, but thinner, finish.
Smoked gouda (6 oz): Swap smoked cheddar for a similar smoky note; or use regular gouda and add smoked paprika or a drop of liquid smoke to get that flavor; or try provolone for a milder, but melty, alternative.
Gruyere (4 oz): Substitute Emmental or Comte for the nutty, gooey quality; or use Swiss cheese if that’s what you got; or fontina for a creamier, easy-melting choice.

Pro Tips

1) Undercook the pasta by about two minutes, do not rinse it, and keep that reserved cup of pasta water. Its starch is magic for loosening the sauce later and helps everything cling to the noodles, so add it slowly if the sauce seems too thick.

2) Temper the eggs super slowly and keep the heat very low, whisking the whole time. If you rush this or let the sauce boil the eggs will scramble, but if it gets a bit grainy just keep stirring on low and it will smooth out or loosen it with a splash of pasta water.

3) Chill the hard cheeses for 10 minutes before shredding so they grate cleanly and do not clump into greasy globs. Cut the Velveeta into small even cubes and add them in batches so they melt uniformly, otherwise you get pockets of goo and pockets of nothing.

4) Let the casserole rest about ten minutes after it comes out of the oven so it sets and scoops cleanly. If you want a crispy top finish it under the broiler for two to three minutes but do not walk away, it can go from perfect to burned fast.

Macaroni And Cheese Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

1148

kcal

Equipment: 1. 9×13 baking dish, buttered
2. Large pot for boiling the 24 oz macaroni
3. Colander (so you can drain pasta and reserve 1 cup of pasta water)
4. Medium saucepan for warming milk and melting cheese
5. Mixing bowl for sour cream and eggs (for tempering)
6. Whisk (for tempering eggs and smoothing sauce)
7. Box grater or cheese shredder attachment
8. Heatproof spatula or wooden spoon for folding pasta into sauce
9. Measuring cups and spoons (including a 1-cup measure for reserved pasta water)
10. Oven mitts and a baking sheet to catch any drips under the broiler

Ingredients

24 oz elbow macaroni
1 1/2 cups whole milk
2 cups evaporated milk
1/4 cup sour cream
3 eggs, lightly beaten
1 stick unsalted butter
8 oz Velveeta cheese, cubed
8 oz Colby Jack cheese
8 oz sharp cheddar cheese
8 oz mild cheddar cheese
6 oz smoked gouda
4 oz gruyere
2 tbsp seasoning salt
1 1/2 tsp black pepper

Directions

Preheat oven to 350F and butter a 9×13 baking dish with a little of the stick of butter, set aside.
Bring a large pot of salted water to a boil and cook 24 oz elbow macaroni until just al dente, about 2 minutes less than package directions. Drain, but reserve 1 cup of the pasta water, then return pasta to the pot.
In a medium saucepan over medium heat warm 1 1/2 cups whole milk, 2 cups evaporated milk and the rest of the stick of butter until the butter is melted and the mixture is steaming but not boiling.
In a bowl whisk together 1/4 cup sour cream and 3 lightly beaten eggs. Temper the eggs by whisking in about 1 cup of the hot milk mixture very slowly, then pour the tempered egg mix back into the saucepan while whisking. Keep heat low, do not let it boil or the eggs will scramble.
Shred the Colby Jack, sharp cheddar, mild cheddar, smoked gouda and gruyere (keep the Velveeta cubed). Add about three quarters of the shredded cheese blend plus all the Velveeta cubes to the warm milk mixture in batches, stirring constantly on low until everything is melted and smooth. Add 2 tbsp seasoning salt and 1 1/2 tsp black pepper. If the sauce looks grainy or too thick keep it on low and stir, or loosen with a splash of the reserved pasta water.
Taste the sauce and adjust seasoning if needed. If it's too thin let it cool a minute, it will thicken as it sits and when baked.
Pour the cheese sauce over the cooked macaroni and fold gently until the pasta is evenly coated. If you held back some shredded cheese, stir a little into the mix and reserve the rest for the top.
Transfer everything to the prepared baking dish, sprinkle the reserved shredded cheese evenly over the top and dot with a little extra butter if you want extra browning.
Bake at 350F for 20 to 30 minutes until bubbly and the top is golden. If you want a crispier top put under the broiler for 2 to 3 minutes but watch it closely so it does not burn. Let the casserole rest for about 10 minutes before scooping to let it set.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.