This creamy baked mac and cheese recipe includes various cheeses and optional eggs for a deliciously rich flavor. A great comfort food that's easy to make, with steps to adjust the seasonings according to your preference.
1: Preheat oven to 350 degrees.
2: Cut up Velveeta cheese.
3: Grate an 8 oz block of extra sharp cheddar, mild cheddar, pepperjack, and Colby jack cheeses.
4: Boil elbow noodles in highly salted water according to the directions on the box and drain.
5: In a medium pot on low to medium heat, add Velveeta along with whole milk and stir until Velveeta melts.
6: Add in 2/3 cup of each of your grated cheeses and melt.
7: Add in Tony Chachere’s seasoning, onion powder, garlic powder, black pepper, and smoked paprika; mix until well combined.
8: Add the elbow noodles back to the same pot (no heat).
9: Add in the cheese sauce and mix well.
10: Stir in butter and optional egg if using.
11: Spray pan lightly with non-stick spray.
12: Add half of the macaroni mixture to the pan, then add some of the grated cheeses.
13: Pour the remainder of the mac and cheese mixture and top with the remaining grated cheese.
14: Sprinkle with smoked paprika and black pepper.
15: Bake in the oven for 45 minutes covered and 15-20 minutes uncovered.
16: Broil for 2-3 minutes on low for a golden crust, watching carefully.
17: Let rest for 15 minutes and enjoy.
