Cheesy Baked Pasta

This baked mac and cheese brings cozy vibes and loads of cheesy flavor. It’s got that craveable creamy bite folks love and makes any group happy around the table.

I figured this one out after lots of trial and error, always hunting for the right mix of creamy and bold. Now my kiddos ask for it every Sunday night, so it’s become our favorite way to wrap up the week together.

Irresistible Ingredients

• 110 g Velveeta cheese, cubed: Keeps the sauce extra smooth and stops it from splitting
• 200 g shredded havarti: Makes everything melty and lush
• 300 g sharp orange cheddar, shredded: Grab an aged cheddar for tons of flavor
• 250 ml chicken stock: Adds a bit of depth to the creamy sauce
• 354 ml evaporated milk: Helps create an outrageously creamy texture
• 1 ml garlic powder: Rounds out flavors without overpowering
• 1 ml onion powder: A mild aromatic touch in the background
• 2.5 ml dry mustard: Brightens up the cheese with no heat
• 30 ml all-purpose unbleached flour: Thickens up the sauce without changing the taste
• 30 ml butter: Starts everything off rich for the béchamel
• 340 g short macaroni: Little tubes that really grab hold of that sauce

Simple Step-by-Step Directions

Baking it up:

After you’ve put the cheesy pasta into your prepped dish or some ramekins, sprinkle on the rest of your cheese so you’ve got a nice layer on top. Slide it under the broiler for about 5 minutes, but keep watch—you want it bubbly and golden, just kissed by the heat.

Mixing it all together:

Toss your drained noodles into the creamy cheese mix. Put the pot back on low for two minutes, just long enough to coat every noodle. Taste and see if you want more salt or pepper.

Cheese melting:

Take the pot off the burner before dropping in your cheese. That way, you skip stringy bits. First goes the cheddar, then havarti, and finally chunks of Velveeta. Stir it all together until the sauce is silky and even.

Building the sauce:

Slowly pour in the stock and evaporated milk, whisking like crazy. When it starts to bubble, the sauce thickens up a bit. You’ll notice when it nicely covers the back of a spoon—takes just a few minutes, really.

Sauce starter:

Melt your butter in a heavy-bottomed saucepan till it’s a little foamy. Sprinkle in flour and all the spices, then whisk-walk that sucker for about a minute to get rid of the raw flavor and keep the thickening boost.

Heating up the oven:

Stick your rack in the middle and get your broiler going. While that’s happening, generously butter up your baking dish or grab four ramekins if you’re going the single-serve route. The butter keeps things from sticking and makes serving a breeze.

Pasta time:

Boil your macaroni in a big pot with salted water till it’s just al dente—about 8 minutes. Don’t overcook since they’ll keep cooking in the oven. Drain well but forget rinsing, that leftover starch helps grab all the sauce later.

The magic ingredient? It’s Velveeta. I’ll admit, I used to be snobbish about it. But after lots of experimenting, I have to say—nothing else keeps the sauce as silky and smooth, even when things cool down.

Storing and Reheating Tips

Pop any leftovers in an airtight container and they’ll keep just fine in the fridge for 3 or 4 days. When you’re ready to eat, splash in a bit of milk and bake at 180°C for fifteen minutes. Skip the microwave—things get weird and saucy might split.

Fun Ingredient Swaps

You can totally make it your own by swapping cheeses. Havarti can be swapped for gruyère if you like a stronger taste, or try monterey jack for that extra melt factor. Crumble in goat cheese for a rustic feel before you broil the top.

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Top Pairings

Toss together a mustardy arugula salad for something sharp and fresh to go on the side. If it’s a big occasion, go all out and serve with grilled chicken breast or poached salmon. Got picky eaters? Crunchy raw veggie sticks work every time.

Background and Family Stories

Mac and cheese has been a staple of North American home kitchens since the 1930s. This jazzed-up version keeps the heart of the dish but takes it up a notch with carefully chosen cheese. In my family, we dish it up whenever life gives us a win worth celebrating.

Frequently Asked Questions

→ Can I switch to a different pasta?

Definitely! Use any short pasta like penne or fusilli to suit your preference.

→ What works instead of Velveeta cheese?

Try melted cheese alternatives like raclette or mascarpone for a smooth and creamy texture.

→ Can this dish be prepped ahead of time?

Yes, you can prepare the dish, refrigerate it, and bake it just before serving.

→ How can I make this dish lighter?

Use skim milk and reduce the amount of cheese slightly for a lighter version.

→ What sides go well with this dish?

A crisp green salad or steamed vegetables pair beautifully with this baked mac.