Baked macaroni and cheese is quite often dry. That is a function of the cheeses being used more than the amount of liquid in the cheese sauce. Whether it's cheddar, Jack or Colby, it will dry out as it sits and most often is dry right out of the oven. So after some experimentation, I found that the addition of Velveeta fixes that and does not really alter the flavor. And it is even moist reheating the leftovers the next day. Perfect! I know, I know, but Velveeta? Yes.
Let's be serious, this is not a gourmet dish. Some people will put lobster in it to make it more upscale but to me that just seems like a waste of perfectly good lobster meat. But as I have said many times, if you like it, go for it. However, you can make this dish interesting by changing up the cheeses. Check out the Make It Mine section after the recipe to see some recommendations.
This is meant to be a "starter" recipe. Give it a try and if you like the consistency you can then fool around with the other cheeses you put in it. If it is still a little dry for you, go ahead and add a few more ounces of Velveeta. To be honest, my go to Stovetop Macaroni and Cheese
uses only Velveeta with some butter and a little milk and it's so easy to make and really good, especially with cut up hot dogs in it. And trust me, the kids will love it!
Baked Macaroni and Cheese
So give it a try and let us know how you change it to make it your own. Enjoy!