Its extra cheesy and easy to make.

I call the girls my little pasta monsters, and they live up to their name.

They go wild for mac and cheese, so we have it often.

Overhead view of baked macaroni and cheese with a serving removed

Simply Recipes / Coco Morante

This at-home rendition is easy enough to make that anyone can do it, but the results are impressive.

The generously full casserole easily serves eight or more, so its perfect for potlucks, too.

A big dollop of cream cheese helps to stabilize the sauce and keep it nice and creamy.

Side view of a small plate and a white baking dish of macaroni and cheese next to a blue table napkin

Simply Recipes / Coco Morante

I like to use the whipped version since it melts into the sauce so quickly.

you’re able to certainly use different cheeses to make this mac and cheese your own.

For something a little less conventional, try a smoked gouda, Gruyere, or Compte.

Overhead view of a white baking dish and small plate of macaroni and cheese next to a blue table napkin

Simply Recipes / Coco Morante

As for the Monterey Jack, any creamy melting cheese will work well in its place, too.

Pepper Jack adds a nice kick, or for a little funk, try brie or camembert.

Make It Ahead

you could assemble the casserole ahead of time.

Side view of a white baking dish of macaroni and cheese with a serving spoon lifting a serving

Simply Recipes / Coco Morante

Just put it all together but dont bake it just yet.

If frozen, let the casserole thaw for a day in the fridge before baking.

Drain the pasta in a colander, transfer it to a large mixing bowl, and set aside.

Angled view of a saucepan of butter, flour and evaporated milk simmering on a gas stovetop from Baked Mac and Cheese recipe

Simply Recipes / Coco Morante

Meanwhile, melt the butter in a medium (3 to 4-quart) heavy-bottomed saucepan over medium heat.

Continuing to whisk continuously, slowly pour in the evaporated milk.

When the sauce just begins to simmer and thicken, reduce the heat to low.

Angled view of a saucepan after adding cream cheese, seasoned salt, garlic powder, paprika, cayenne pepper, turmeric (if using), and mustard simmering on a gas stovetop from Baked Mac and Cheese recipe

Simply Recipes / Coco Morante

When the last handful of cheese has just melted, immediately remove the saucepan from the heat.

Taste, adding salt if needed.

Add the cheese sauce to the bowl of pasta and mix until evenly combined.

Angled view of a saucepan with a whisk after adding the final three cheeses simmering on a gas stovetop from Baked Mac and Cheese recipe

Simply Recipes / Coco Morante

Add the rest of the cheesy pasta to the baking dish and top with the rest of the cheese.

Remove the mac and cheese from the oven.

Store leftovers in a tightly lidded container in the refrigerator for up to 4 days.

Angled view of a large metal bowl of pasta with the cheese sauce pored over it from Baked Mac and Cheese recipe

Simply Recipes / Coco Morante

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Angled view of a white baking dish of shredded cheese topping on the pasta and cheese sauce mixture from Baked Mac and Cheese recipe

Simply Recipes / Coco Morante

Overhead view of a white baking dish of finished Baked Mac and Cheese recipe

Simply Recipes / Coco Morante