Preheat your oven to 350°F (175°C). This ensures your mac and cheese bakes evenly once assembled.

Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente (firm but tender). Do not overcook, as the pasta will continue cooking in the oven.

Drain the pasta and return it to the pot.

In a large mixing bowl, combine:

Heavy cream

Milk

Velveeta cheese

Colby & Monterey Jack cheese

Cheddar cheese

Mix well until evenly combined.

Add salt and black pepper according to your taste.

Crack the eggs into the cheese mixture and whisk thoroughly. The eggs will help bind the dish and create that classic baked texture.

Lightly grease a 9-inch baking pan with cooking spray or oil.

Add the drained macaroni to the baking pan. Pour the cheese mixture over the pasta and gently stir to combine everything evenly.

Place the pan in the oven and bake at 325–350°F for 35 to 45 minutes, or until the top is golden and the center is set.

Allow the mac and cheese to cool for 5–10 minutes before serving.

Enjoy your homemade Gladys Knight Mac And Cheese while warm and creamy!