Cheesy Baked Pink Macaroni

This Cheesy Baked Pink Macaroni is the ultimate comfort food mashup—creamy, cheesy, and topped with a golden crust. It starts with a base of garlic-scented butter and a tomato-infused cream sauce, layered with four kinds of cheese: cheddar, mozzarella, Parmesan, and velveeta. Tossed with perfectly cooked pasta and baked until bubbling and golden, it’s rich, indulgent, and incredibly satisfying. Perfect for any cheese lover craving a fun twist on mac and cheese.

Author: These Carbs Don't Count

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Servings: 4 bowls

Calories: 871 kcal per serving

Ingredients

½ lb - pasta
4 tablespoons - unsalted butter
3 cloves - garlic
1 ½ cups - heavy cream
Salt
Black pepper
½ tsp - garlic powder
½ tsp - onion powder
¼ tsp - paprika
1 cup - shredded cheddar cheese
1 cup - shredded mozzarella cheese
½ cup - grated Parmesan cheese
¼ cup - Velveeta cheese
¼ cup - reserved pasta water
Extra shredded cheese

Instructions

Preheat oven to 375°F (190°C).
Cook pasta in salted boiling water until al dente. Reserve 1/4 cup pasta water, then drain.
In a large skillet over medium heat, melt butter and add garlic. Sauté until fragrant, about 1–2 minutes.
Pour in heavy cream and bring to a gentle simmer. Season with salt, pepper, garlic powder, onion powder, and paprika.
Lower the heat and add cheddar, mozzarella, Parmesan, and cubed Velveeta. Stir until fully melted and creamy.
Add cooked pasta and reserved pasta water. Mix until the sauce coats the pasta evenly.
Transfer to an oven-safe baking dish. Top with additional shredded cheese.
Bake for 20–25 minutes or until the cheese on top is melted and golden brown.
Let cool slightly before serving. Enjoy!

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