Momma’s Creamy Baked Macaroni and Cheese

I got this from my Granddaughter and it is sooo good!

I LOVE this creamy, stovetop macaroni and cheese. I also LOVE this comforting, Southern-style baked macaroni and cheese. You know what this means right? It was time for these macaroni and cheese recipes to make a baby. I present to you their love-child, Mabel.

That’s what I named this recipe. Yeah, I’m one of those people that give names to pretty much everything. Oh, don’t act like you don’t do that. Pretty sure your car has a name.


16 ounces elbow macaroni (about 3 cups)

3 tablespoons butter or margarine

1 ½ cups milk, divided

2 large eggs, lightly beaten

1 lb (16-ounces) cubed (1/2 inch size) Velveeta cheese

8 ounce shredded Kraft Mild Cheddar Cheese (about 2 cups), divided

8 ounce shredded Kraft Monterrey Jack Cheese

1 teaspoon salt

1 teaspoon freshly ground black pepper


Heat oven to 375 degrees F.

Cook macaroni in a large pot of salted boiling water until tender but not mushy, about 8-10 minutes. Drain well and pour into a large mixing bowl.

Melton low the Velvetta Cheese and ¾ cup milk until melted (stir often)

Pour Melted Cheese Sauce over Pasta and Stir. Add in butter, ¾ cups milk, eggs, 1 cup shredded kinds of cheese, salt, and pepper. Mix well and transfer to a 2-quart baking dish. Pour the remaining cheese on top.

Bake until the top crust is golden brown and the casserole is bubbling for about 25 minutes. Serve hot .

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