Baked Mac-n-Cheese Casserole

Whenever I have to cook for a crowd, I make this dish. I know it’s good because no matter how much I make, there’s never any leftovers. Oh, and I always get requests for the recipe!


  • 1 lb pasta (I use rotini)
  • 1 small package of velveeta cheese (8 oz) cut into 1″ squares
  • 1 cup shredded sharp cheddar
  • 1 cup shredded mozzarella
  • 3/4 stick butter
  • 1/4 stick butter melted (30 secs in the microwave will work)
  • 1/2 cup milk
  • 1/4 cup plain bread crumbs


  1. Boil pasta per package instructions, drain, set aside.
  2. In the pan that you just cooked the pasta in, add the milk and 3/4 of the stick of butter. Heat on medium.
  3. When the butter has melted, add the velveeta a handful at a time, stirring frequently, until completely melted.
  4. Add 3/4 cup of sharp cheddar (keep stirring) until melted.
  5. Add 3/4 cup of mozzarella (keep stirring) until melted.
  6. Remove from heat and stir in the pasta until it’s all coated with cheese.
  7. Transfer to a baking dish.
  8. Sprinkle with the remaining cheese, bread crumbs, and drizzle the melted butter on top.
  9. Bake at 350 (uncovered) for 30 minutes. If you want the top extra crispy, broil for 5 minutes afterwards.

3 responses to “Baked Mac-n-Cheese Casserole

  1. Pingback: Simple Split Chicken Breast (Bone-In) « Cooking With Baby·

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