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!

So give it a try and let us know how you change it to make it your own. Enjoy!

1.  Preheat the oven to 350 °

2.  Add 2-3 quarts of water and 1 tablespoon of salt to a sauce pan large enough to hold the pasta and bring it to a boil.

3.  When it is boiling, add the macaroni and cook until just al dente, 5-6 minutes. Taste it and make sure not to overcook it. It will continue to cook when it is baked

4.  Run cold water into the pan until the water in the pan is cool. Drain the macaroni in a colander and return it to the pan. Add a tablespoon of olive oil to the macaroni and stir it to fully coat with the oil. Let it sit in the pan until you are ready to use it.

5.  In a saucepan, melt the butter over medium low heat.

6.  Whisk in the flour and cook for about 30 seconds whisking constantly.

7.  While whisking the roux, add the milk. Add the salt, celery salt, paprika and pepper and cook until the sauce thickens slightly, about 4-5 minutes, stirring frequently so it doesn't stick or lump.

8.  Add the cheese and stir until melted, about 3 to 5 minutes.

9.  Combine the macaroni and the cheese in a 2 quart shallow casserole until it is thoroughly mixed. You can do this in the saucepan with the macaroni if you want and then pour it into the casserole dish. It is a little less messy that way.

10.  For the bread crumb mixture, add the melted butter to the bread crumbs. Mix in the garlic powder and combine until it is thoroughly mixed. Sprinkle on top of the casserole.

11.  Bake in the oven until it is bubbly and lightly browned, about 20 to 25 minutes.