Yield: 8 to 10 Servings
Decadent Macaroni and Cheese
If comfort food had a crown, this macaroni and cheese would wear it proudly. Loaded with sharp cheddar, creamy Velveeta, and just the right touch of herbs and spices, every forkful is rich, smooth, and bursting with flavor. The creamy custard base gives it that extra indulgent texture, baking into the kind of cheesy perfection that makes you close your eyes with every bite. It’s not just dinner—it’s pure comfort in a dish.
Ingredients
| Ingredient | Quantity |
|---|---|
| Rotini pasta | 1 (16 ounce) box |
| Whole milk | 1/4 cup |
| Heavy cream | 1/4 cup |
| Evaporated milk | 1 (12 ounce) can |
| Eggs (lightly whisked) | 2 |
| Butter (cut into small pieces) | 1 stick |
| Greek yogurt with honey | 1 tablespoon |
| Velveeta (cut into small cubes) | 1/2 pound |
| Sharp or very sharp cheddar cheese (grate yourself) | 1 (16 ounce) brick |
| Salt | To taste |
| Pepper | To taste |
| White sugar | 1 teaspoon |
| Chili powder | To taste |
| Cayenne pepper | To taste |
| Dry mustard | 1/2 teaspoon |
| Dried dill | To taste |
| Dried parsley | To taste |
| Onion powder | To taste |
| Garlic powder | To taste |
Instructions
Preheat your oven to 350°F. Bring a large pot of salted water to a boil and cook the rotini just until slightly underdone—so it still has a little bite. Drain the pasta and transfer it to a 9×13-inch glass baking dish. Keep the warm pot on the stove, but do not turn on the heat.
Into the warm pot, whisk together the whole milk, heavy cream, evaporated milk, a pinch of salt (about 1/4 teaspoon), a generous shake of black pepper, dry mustard, dill, parsley, chili powder, cayenne, garlic powder, onion powder, and white sugar. Adjust seasonings to your liking. Once blended, add the lightly whisked eggs and whisk again until everything is fully combined. Pour this rich mixture over the pasta in your baking dish and stir gently to coat.
Next, mix in the cubed butter and Velveeta, followed by the Greek yogurt. Stir until everything begins to melt together. Add most of your shredded cheddar cheese and fold it in until evenly distributed. Sprinkle the remaining cheese across the top to form a beautiful golden crust.
Bake uncovered for about 35 to 45 minutes, or until the top turns golden brown and the edges bubble with cheesy goodness. Oven times may vary, so start checking around the 35-minute mark. When finished, remove from the oven and let it rest for at least 15 minutes—this helps the sauce set so it’s creamy, not watery.
For an extra crunchy touch, toast some panko breadcrumbs in a bit of butter and sprinkle them over the top before serving.
Creamy, rich, and downright irresistible, this baked macaroni and cheese is the kind of dish that disappears fast—so you might want to make a double batch!
