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Creamy Macaroni and Cheese

Author: Jennifer Locklin


  • 1 pound elbow macaroni
  • 1 stick salted butter cut into pieces
  • 2 cups half-and-half
  • 2 cups shredded sharp cheddar cheese
  • 8 oz cream cheese softened
  • 8 ounces Velveeta cut into small cubes
  • 1/4 teaspoon seasoned salt
  • 1/4 teaspoon black pepper


  • Cook pasta with enough water to cover and 1 tablespoon salt, until just tender, about 8 to 10 minutes. Drain pasta and return to pot.
  • While pasta is still hot, add butter and cream cheese, and stir until butter and cream cheese are melted.
  • Add half-and-half to the pot and stir until warmed.
  • Stir in the Velveeta cubes and stir until mostly melted.
  • Stir in the cheddar cheese by small handfuls and stir until blended in. Continue adding the cheese in small amounts until all is incorporated.
  • Season with salt and pepper to taste. Stir to mix well.
  • * Many times I serve this dish without baking because it’s ready right out of the pot! If you prefer baked macaroni and cheese, spray a 9x13-inch baking dish with cooking spray and bake in a preheated 350-degree oven for about 30 minutes or until hot and bubbly.