There are many recipes for baked mac and cheese. I have made many variations with most of them turning out dry. This recipe seems to have the right amount of cheese and moisture.
1 (16 oz.) package elbow macaroni or shell pasta
8 tablespoons butter, divided
2 cups heavy cream or half and half, warm
2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese,
1 cup shredded Monterrey Jack cheese,
8 ounces Velveeta, cubed
1 cup Panko breadcrumbs
Salt and pepper, to taste
Preheat oven to 350 degrees. Cook pasta according to package directions for 8-10 minutes or until al dente; drain. Meanwhile, melt 6 tablespoons of the butter. Transfer pasta to a large bowl and toss with melted butter. Stir in cream. Add shredded cheese and Velveeta and mix well. Season with salt and pepper to taste. Pour pasta mixture into a greased, 9x13 baking dish (cheeses will not be melted yet). Melt the remaining 2 tablespoons of butter and stir into the breadcrumbs. Sprinkle the breadcrumbs over the macaroni. Bake for 30-35 minutes or until cheese is hot and bubbly and topping is golden brown.
The Panko breadcrumbs can be found at Winco in the bulk foods. I think they really make a better choice. This recipe can be found at http://letsdishrecipes.blogspot.com/2010/05/easy-baked-mac-and-cheese.html