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Baked Mac and Cheese

This Southern staple is full of cheesy, creamy richness. Mix the sauce in the microwave to cut down on prep time, then bake until it’s golden brown and bubbling.

Serves 12
Ready in 60 mins
Prep time 10 mins
Cooking time 50 mins
560 calories per serving


> 1 (16 oz) pkg elbow macaroni pasta
> 1 (8 oz) pkg cream cheese, at room temperature
> 1 cup whole milk
> 2 cups heavy cream
> 2 cups shredded mozzarella cheese
> 2 cups shredded sharp Cheddar cheese
> 1 cup shredded Monterey Jack or Colby Jack cheese
> 1 cup Taste of Inspirations® shredded Asiago cheese
> 1/2 cup sour cream
> 1 tbsp dried thyme
> 2 tsp garlic powder
> 2 tsp onion powder
> 2 tsp chili powder
> 1/2 tsp ground cayenne pepper
> 1/4 tsp ground nutmeg
> 1/4 cup green onions (optional)


Preheat oven to 350°F. Bring a large pot of salted water to a boil. Cook the macaroni according to package directions. Drain pasta well.
In a large microwave-safe bowl, combine the cream cheese, milk, and heavy cream. Heat 30 sec.–1 min., until cream cheese is melted. Add the mozzarella, Cheddar, Monterey Jack, Asiago, and sour cream. Stir until combined. Add the thyme, garlic powder, onion powder, chili powder, cayenne pepper, and nutmeg. Season with salt and pepper. Stir to combine.
In a 9x13-inch baking dish, combine cooked macaroni with cheese sauce. Toss until evenly combined, then spread into an even layer. Bake 30–35 min., until cheese is bubbling. If desired, switch oven to broil and broil 2–3 min., until top is golden brown. Let rest 5 min. before serving. Garnish with the green onions.


Recipe contributed by Britney Breaks Bread.

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