Creamy Mac and Cheese
This Creamy Mac and Cheese Recipe takes just minutes to prepare on the stovetop, contains two types of cheese, and is creamy, hearty, and delicious!
You’ll also love this Instant Pot Creamy Mac and Cheese, Creamy Garlic Parmesan Mac and Cheese, and Butternut Squash Mac and Cheese!
While slow cooker no bean chili and parmesan basil shrimp and rice rank right up there with some of my favorite dishes, some other meals that scream comfort food is this creamy mac and cheese.
Since I’m all about foods that take just minutes to prepare during the week, while accompanying that comfort food appeal, homemade creamy mac and cheese was the first food that I thought of.
You can make quick and easy mac and cheese without using a ton of ingredients and complicated steps.
And just incase you need more cheesy inspiration, this queso mac and cheese is quite popular around here!
Why You’ll Love This Recipe:
- Quick and Easy: It’s a quick meal that can be made in minutes, perfect for those with packed schedules.
- Convenience: Requires minimal ingredients and effort, making it ideal for weeknights when energy is low.
- Cost-Effective: Uses pantry staples like pasta, cheese, milk, and butter, saving money compared to takeout or pre-made meals.
- Kid-Friendly: Appeals to picky eaters, reducing mealtime battles and ensuring kids eat a satisfying meal.
- Comforting & Satisfying: Provides a warm, homemade meal that feels indulgent without requiring extensive cooking skills.
- Customizable: Can be tailored to dietary preferences (e.g., adding veggies, protein, or alternative cheeses for nutrition).
- Less Cleanup: This recipe reduces the number of dishes and kitchen mess.
Ingredients for Creamy Homemade Mac and Cheese:
Want to know the secret to making super creamy cheese sauce for mac and cheese? Heavy cream! And good quality cheese, of course. Yep, I made this mac and cheese with heavy cream because when I make mac and cheese I go all out!
To make this homemade creamy mac and cheese, you’ll need the following:
- Cavatappi shells
- Unsalted butter
- All-purpose flour
- Salt and pepper
- Milk
- Heavy whipping cream
- Shredded sharp cheddar cheese
- Shredded mozzarella cheese
How Do I Make Creamy Mac and Cheese?
It’s incredibly easy to make stovetop mac and cheese, provided you use the right ingredients and ratios. Here are the basic steps for making the creamiest mac and cheese:
- Cook the noodles to al dente, drain and set aside.
- Now comes the fun part, making the creamy cheese sauce. Melt some butter in a large pot and then whisk in some flour, salt, and pepper.
- Slowly add in some heavy cream and milk, cooking until it bubbles. We’re going for rich and creamy macaroni and cheese, so the heavy cream is necessary!
- Then reduce the heat to low and add in some shredded sharp cheddar cheese and shredded mozarella cheese.
- Stir until melted and then add the cavatappi noodles to pot. Stir until the noodles are coated and then let sit for 5 minutes to thicken up.
How to Reheat Mac and Cheese:
If you wind up with leftovers of this creamy mac and cheese recipe, I recommend reheating them in a saucepan with a splash of milk or cream. Pop the lid onto the saucepan and reheat over low heat so the pasta doesn’t dry out.
Can You Freeze Mac and Cheese?
Absolutely! This homemade creamy mac and cheese freezes well. I recommend freezing this stovetop mac and cheese in small containers so you can thaw one serving at a time.
What’s the Best Pasta for Mac and Cheese?
I chose to use cavatappi noodles, as I love the shape and thickness of them. But feel free to use whatever type of noodle you have on hand.
Recipe Variations to Try:
This recipe for creamy mac and cheese recipe stovetop is perfect as is, but you can switch up the ingredients as desired. Here are some variations you can try the next time you make this recipe:
- Use gluten-free pasta. It’s easy to swap out the regular pasta for a gluten-free version!
- Add veggies. Trying to sneak more vegetables into your diet? Stir in frozen (thawed) peas, sautéed veggies, you name it!
- Add bacon. Cooked, crumbled bacon takes this ultra creamy mac and cheese over the top.
- Use different cheeses. I typically pair one flavorful cheese (cheddar) with one super melty cheese (mozzarella). Use what you have on hand.
- Use all milk. Don’t have heavy cream on hand or don’t want to use it? Just use all milk! Keep in mind that omitting the heavy cream will result in a less creamy cheese sauce.
What to Serve with Best Creamy Mac and Cheese:
Enjoy your super creamy mac and cheese as a main, or serve it as a side. Here are some of my favorite dishes to pair with homemade mac and cheese:
- Honey Garlic Chicken Legs
- Chicken Bacon Ranch Panini
- Lemon Parmesan Roasted Asparagus
- Slow Cooker Barbecue Pulled Pork
- Baked Salsa Chicken
- Honey Balsamic Chicken
- Ham and Avocado Open-Faced Sandwich
Tips for Making Stovetop Mac and Cheese
- Cheese: I prefer using a blend of shredded cheddar and mozzarella in my creamy stovetop mac and cheese, but you’re welcome to use any cheese you have on hand.
- To add more flavor to this mac ‘n cheese: I like to add 2 teaspoons of garlic powder and a dash of paprika or ground nutmeg.
- Looking for a more distinct cheesy taste? Use ¼ cup of shredded Parmesan or cheddar jack cheese, ¾ cup of shredded mozzarella, and 1 cup of shredded sharp cheddar.
- Milk: Note that you can use any milk you’d like in this homemade mac and cheese recipe. If you use a non-dairy milk, double check that it’s unsweetened and unflavored first.
Looking for more side dish recipes? I’ve got you covered!
- Meatball Mac and Cheese
- Roasted Lemon Parmesan Asparagus
- Roasted Mushrooms with Garlic and Rosemary
- Pumpkin Mac and Cheese
- Creamy Parmesan Rice
Creamy Mac and Cheese Recipe
Ingredients
- 1 pound cavatappi shells
- ¼ cup unsalted butter
- ¼ cup all-purpose flour, (SEE NOTE BELOW)
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 1 cup milk, any kind (I used 2%)
- 1¼ cups heavy whipping cream
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Mozzarella cheese
Equipment
Instructions
- In a large pot, cook noodles in boil water until al dente, per packaged directions. Drain and set aside.
- In a medium pot, melt butter. Then whisk in flour (see note below), salt, and pepper, to form a roux. *This is a basic mac and cheese recipe, which is not meant to be spicy or zesty. If you feel the mac and cheese needs more oomph, add in some garlic powder, paprika, or onion powder*
- Slowly add milk and heavy cream, whisking until combined. Heat mixture until it bubbles over medium heat and thickens slightly.
- Reduce heat to low and add in cheeses. Stir until melted and smooth. Add pasta to cheese mixture and toss to combine. If mixture is too thick, add 1-2 tablespoons more milk and go from there.
- Let macaroni and cheese sit for 5 minutes to thicken.
Notes
- The original recipe called for ½ cup of flour, but some readers have said that ½ cup is too much, while others love this mac ‘n cheese with that amount. Therefore, I reduce the amount to ¼ cup of flour in the directions.
- To add more flavor to this mac ‘n cheese, I like to add 2 teaspoons of garlic powder and a dash of paprika or ground nutmeg.
- Looking for a more distinct cheesy taste? Use ¼ cup of shredded Parmesan or cheddar jack cheese, ¾ cup of shredded mozzarella, and 1 cup of shredded sharp cheddar.
- See my tips and tricks for making this Creamy Macaroni and Cheese above the recipe box.
**Recipe from 1/2015. Photos updated 8/2020**
Gayle, this mac n cheese looks divine! I’m loving the thought of savoring it on a cold, winter Monday, thanks for sharing! I have a recipe that I’m used in the past that I love, but it has a couple of sticks of butter in that, and let’s face it, that’s gonna send me right to the gym. Thanks for sharing!!
Thanks, Laura! This recipe isn’t healthy by any means, but I do like that it doesn’t call for too much butter. But…the heavy cream and cheese sorta make up for that! 🙂
I don’t know why, but I can see the ingredients but I can’t see the recipe how to make it.. What do I have to do to see this?
Hi Axelle! The directions are right below the ingredients in the box towards the bottom of the recipe. I’ve included them here for you, just incase. Hope you love this if you try it, and thanks for stopping by!
In a large pot, cook noodles in boil water until al dente, per packaged directions. Drain and set aside.
In a medium pot, melt butter. Then whisk in flour, salt, and pepper.
Slowly add milk and heavy cream, whisking until combined.
Heat mixture until it bubbles over medium heat.
Reduce heat to low and add in cheeses. Stir until melted.
Add pasta to cheese mixture and toss to combine.
Let macaroni and cheese sit for five minutes to thicken.
Serve with your favorite Marie Callender’s pot pie.
Enjoy!
This recipe is delicious! I doubled the sauce batch and froze half of the sauce, it defrosted and warmed up nicely then I added it to freshly cooked pasta noodles. It made for an easy meal. This is my go to recipe now
I’m so happy to hear this froze well!
I love mac n cheese! Before I started eating vegan I made mine very much like yours. So creamy and rich. Fortunately I’ve figured out how to make a vegan version that’s actually really good! My husband and son will be at your house for dinner at 6:00 pm, does that work? 🙂
Your vegan version sounds delicious, Linda! I will have to try taht out! Haha send your family right over! 🙂
Y’all. I’ve tried to make mac n cheese at home mannnny times and this is by far the best tasting and simplistic to make! Highly recommend!!
I’m so glad to hear that, Kelly! Thanks so much for letting me know how it turned out!
This macaroni and cheese looks so creamy and thick! Perfect comfort food!
Thanks, Kelley!
So creamy, I love mac n cheese Gayle and this looks delicious! It’s the ultimate comfort food 🙂
This looks absolutely PERFECT! Mac and Cheese is my BFF and my nemesis all in one. And I pink puffy heart Marie Callender’s!
Thanks, Mir! I think it’s breakfast-approved, right?! 🙂
Hi! I just saw this on pinterest and it looks deliscous and simple enough. I want to make it but im not sure what “heavy cream” is. Im not the best cook.. pardon me. Is there a product labled heavy cream? What kind of cream? Where in the grocery isle will i find such cream
Hi Kiti! Heavy cream is also referred to as heavy whipping cream. You can find it near the milk, coffee creamer, and whipped cream in the refrigerated section of your grocery store. I usually buy half pints, but they also sell them by the half gallon, too. Hope this helps and you hope love this if you try it. Thanks for stopping by!
I made this yesterday and it was so simple to make and delicious!!!! This was by far the best mac and cheese I’ve had! Thanks for sharing!
I’m so glad you enjoyed this, Kiti! I really appreciate you letting me know how this turned out. Hope you have a great day!
Your stove top Mac and Cheese appears to be easier than my recipe that called for baking in the oven. Since my husband is gluten intolerant I would substitute a GF macaroni, but can I thicken the milk and cream mixture with Cornstarch instead of flour?
Thank you,
Carla
Hi Carla! Yes, cornstarch would work in place of flour. Hope you enjoy!
Thanks, Liz! I don’t eat mac ‘n cheese too often, but it definitely is great for the winter!
Gayle!! oh my gawd, yes!! this is absolute perfect comfort food to me!!! Marie Callender’s pot pies and this Creamy Stovetop Mac and Cheese = perfection, esp on a cold winter day like today! it’s snowing. . a lot!!
Thanks, Alice!
Thanks for the kind words and pin, Mira!
Definitely the perfect comfort food meal! Thanks, Dannii!
I LOVE this recipe! It’s become a family favorite and one of the first things I taught my niece to make! I don’t like the oiliness of too much cheddar, so I half it and substitute with 1/4 cup each of shredded havarti and muenster…the sauce is a little creamier and has a beautiful, subtle bite. Thank you so much for such an easy, tasty recipe!
I’m so happy to hear that, Erin! That’s a great substitute for the cheese and how nice to cook with your niece! Thanks for sharing!
Thanks, Sarah! So glad you share my love of cavatappi noodles, too!
Aren’t they the best? I just love pot pies when the weather gets colder. Thanks for the mac ‘n cheese love, Christine!
I totally agree! Thanks, Christin!
I make mac and cheese, similarly to the way my dear, late son in law made lasagna. Don’t boil the macaroni, elbow or whatever pasta you choose. The cheese, cream and 2% milk soften the noodles as they bake. You will have to bake this dish about an hour at 350 degrees, check for tenderness of noodles, they should be al dente.
Good idea, Carla!
Mac ‘n cheese is the ultimate comfort food! Thanks, Izzy!
Thanks, Ashley!
This mac ‘n cheese is so easy to make, Stacey! I think you would love it!
Such a good craving to have, Meg! 🙂 I hope you love this if you try it!
Thank you, Lindsay!
Thanks so much, Ceara! This dish definitely turned out good, I’ve mad it twice since last week! 🙂
This is truly comfort food at it’s best. This looks fantastic
I completely agree! Thanks! 🙂
This looks heavenly. And now you made me miss Macaroni and Cheese!
Thanks, Olivia!
Definitely the perfect comfort food, Ashley! Thanks!
Thanks, Marcie! Yes, this would be wonderful in the summer, too!
Great idea, Genie! Thanks for stopping by!
I think you will love this mac ‘n cheese, Nancy! It’s creamy and rich, but so worth it! Thanks so much for stopping by!
It’s a great base, but a bit tasteless. Wish there was a way to make the cheese stand out. It’s so bland. The babies like it though so that’s a + in its favor.
I’m sorry you found it bland, Amy! It was very flavorful for me. You could always add in some garlic powder (my favorite seasoning), italian seasoning, or some mustard powder to liven it up a bit if you’re looking for more spice.
It’s definitely delicious, though not the healthiest, Edi! 🙂 Thanks for stopping by!
My wife & I made this tonight and it was so easy and sooo GOOD. Thank you for a great receipt!
Hi Toby! I am so glad that you and your wife enjoyed this mac ‘n cheese. It’s my favorite dish, too! Thanks so much for stopping by!
Trying this out tonight. Need a good warm comfort meal after all this CT snow.
I hope you love this if you try, Maggie! Stay warm! 🙂
We are not crazy about mac n cheese since I can’t make it fit to eat but this looks like I could do. Am going to try. Thanks.
I think you will love this mac n’ cheese, Deniece! Thanks for stopping by and please let me know how it turns out!
I love this option for the summer times. Who wants to fire up the oven when it’s hot out. NOT ME! Thank You!
I definitely prefer cooking on the stovetop when it’s hot outside, too! Thanks for stopping by, Donna! Hope you enjoy this recipe!
I only have about a cup of heavy cream. Should I just up my milk, to make up for that 1/4 cup?
Hi Kat! Yes, using milk to make up for the rest should be just fine. I hope you love this recipe!
Just got done making (and eating!) this. IT WAS AMAZING! I did sub a little more milk in, did about 3/4 cup of sharp cheddar, 3/4 cup of mild cheddar, and 2 slices of American cheese. It was so good. Yummy, filling, and just a perfect lunch for fall. May even cook some fish for dinner and use the leftovers as a side!
Thanks for sharing this!
I’m so glad you liked it, Kat! It’s a favorite in my household, too. Thanks so much for trying out the recipe and letting me know how it turned out. Enjoy your Sunday! 🙂
Wow! Really good mac and cheese! I ended up tossing it in a casserole pan, topping with panko crumbs and baking for 15 minutes. Definitely a keeper! Even my 18 month old son, the carb snob, scoffed this down! I think this will replace my usual mac and cheese recipe!
Thank you for the kind words, Jayne! I’m so glad you and your son liked this. I will have to try topping it with bread crumbs and baking it the next time I make this. Sounds delicious! Thanks for stopping by!
we loved this!!! It was a meal in itself. THIS is why I just can’t bring myself to make or consume the box stuff!! In the same amount of time it takes to make the other you can have this OOOOOHHHH soooo much better version. Thanks for posting. Pinned!!
I am so happy that this mac ‘n cheese turned out well for you! It’s a favorite of mine too. Thanks so much for stopping by and letting me know how it turned out! 🙂
Salted or unsalted butter?!
On my way to get the ingredients LOL
Hi Anita! I used unsalted butter in here. Hope you like this if you try it!
What about using half & half instead of milk and heavy cream?
Hi Michelle! I’ve never tried using half & half in this recipe, so I’m not sure how it would turn out and can’t say how good it would be. You could definitely try it, as it’s in between milk and heavy cream. Hope you love it!
Tastes amazing! If you want a bit more of a kick add paprika or garlic salt!!
Thanks for the kind words and for stopping by, Lily! I’m so glad you liked this mac ‘n cheese. It’s my favorite! And thank you for the tip about adding paprika or garlic salt…I’m definitely going to try that the next time I make this!
I made this tonight and while the texture and creaminess was perfect, my family and myself thought it was rather bland and lacking in flavor. I plan on making it again but with a stronger cheese, perhaps something smoked.
Hi Samantha! I’m sorry that your family thought it was bland. A stronger cheese or more spices might definitely help with that. Thanks for letting me know!
Deliciously. And so easy to make. I just used milk and came out fine plus halved recipe. Thanks love your blog.
I’m so glad you enjoyed this recipe! It’s one of my favorites. Thanks so much for stopping by and letting me know how it turned out!
For some reason, mine came out very “floury”- it ended up looking like batter. I dont know if that was due to the flour or what.
Hi Mariya! I’m so sorry to hear that! I’ve never had a problem with the flour before. It’s important to whisk it so that it’s thoroughly combined. Have a great day!
Can you make this ahead of time and serve later? (Even let sit overnight) any suggestions? Want to make this for a party but it’s not until tomorrow.
Hi Ginny! I’ve never made this and let it sit, so I’m honestly not sure how it would turn out. If you made the dish ahead of time, the sauce might get gloppy, but again, I’m not sure. Sorry I can’t give you a better answer. Thanks for stopping by!
My son and nephew were asking for Mac and cheese this morning and I didn’t have any in the pantry (yes, twice a month I make them KD). I’ve tried many mac and cheese recipes and didn’t love any of them so I starting searching for another recipe to try. I came across your recipe and loved the simplicity of it so I decided to give it a go. IT.WAS.A-MA-ZING.!!! Never before have I found a recipe that I didn’t have to tweak in some way or add more flavor. This recipe is absolute perfection and my days of searching for the best mac and cheese recipe are over!
Hi, Dar! I am SO happy to hear that you all loved this mac ‘n cheese! It’s one of my favorites, too! Thank you so much for letting me know and for stopping by!
This is literally the best I’ve ever had. Maybe add a little nutmeg to the cheese sauce, but otherwise it’s perfection!
Thank you so much for letting me know, Teal! Nutmeg is a great suggestion and I’m going to try that the next time I make this. Thanks for stopping by!
Is it 1 and 1/4 cups of heavy cream?
Hi, Nicole! Yes, 1 and 1/4 cup of heavy cream. Hope you enjoy!
My boyfriend has been requesting Mac & Cheese, so I found this recipe and made it last night. It was amazing, I used elbow noodles since I already had them in my pantry and added a bit more cheese. We love cheese! It was delicious! Thanks for the recipe, I will be saving it 🙂
I’m so glad you both loved this, Tabetha! It’s a favorite of mine too. And yes to more cheese! 🙂 Thanks for stopping by to let me know how it turned out!
I just made this Mac and cheese and it smells so good. I didn’t have mozzarella cheese, so I used Gouda and oh my goodness, such a scrumptious smell.
I didn’t have heavy cream either and just used whole milk instead.
Hi Cherie! I’m so glad you liked this mac ‘n cheese! Your substitutions sound wonderful, especially the gouda! Thanks for stopping by and letting me know how it turned out!
I cant wait to make this!!! 🙂
One question though. While we let the mac and cheese sit for 5 minutes is that on or off the burner?
Hi Julianne! Great question…remove from heat and let it sit off the burner to thicken up. Hope you enjoy this and thanks for stopping by!
i dnt have heavy cream, can i just used milk to replace the heavy cream?
Hi Bridget! You can definitely use milk in place of the cream, the sauce may just be a bit thinner. Hope you enjoy and thanks for stopping by!
I was craving some mac and cheese and normally I use the box stuff since I’ve rarely had success with home made recipes but this sounded even easy enough for me to try. Mind you, when I went to read the comments to see about how well it did or didn’t work, I nearly gave up and moved on – the posts were inundated with “must try” “love mac and cheese” “pinning for later” “have to try”….that is soo freaking frustrating for those of us who want to know if it’s worth making! FINALLY towards the end of the comments I started seeing actual reviews and it sounded like people were having luck with it so I gave it a shot. I’m soo glad I took that leap of faith – I can bake up a storm but cooking is not my strong suit so if I can make it anyone can lol. I had some crumbled bacon in the freezer so I fried up an onion, added the bacon and tossed in a handful of frozen peas to the cooking noodles and turned it into a main course. I will definitely make this again!
I am so glad you tried this, Jane! I love the addition of bacon and peas…definitely trying that the next time. Thank you for stopping by and letting me know how it turned out!
I was nervous because most one-pot mac and cheeses don’t taste like the really good recipes I crave but THIS is great! Super simple ingredients, quick, easy and tastes great!!!! Had I not spilled an entire bag of cheese on the floor, I would have been done and ready to eat it in no time lol.
I’m so glad you liked this, Kelley! Haha I’ve totally done that too with cheese! 🙂 Thanks for stopping by and letting me know how this turned out!
Any suggestions on the best cheese to use? Are you shredding the cheese yourself or do you buy bagged shredded cheese? I would assume this recipes requires shredding from the block. Looking forward to making this for Thanksgiving, as my two older kids do not like my baked mac n cheese anymore.
Hi Tricia! I’ve actually only used the bagged shredded cheese, though shredding it from the block yourself would most likely make it a bit creamier (or so I’ve noticed when shredding cheese in other recipes). Either way, it will work! As for the kind of cheese, I use what is listed in the recipe ingredients, though I know other readers have commented that they’ve tried a different variety. Hope you enjoy this and have a happy Thanksgiving!
Sorry for putting a reply on youhr comet but I don’t know how to make a new comment. So to my question, is there anything I can use besides heavy whipping cream that will still work just as good
Hi Mekleet! You could use milk, I would try either 2% or whole milk. It won’t be as thick, but should be just as good. Hope you enjoy and thanks for stopping by!
I just made this for our Thanksgiving meal, and everyone loved it. I used extra-sharp white cheddar and colby jack. I used a bit over half a 16 oz block of each, which is a little more than the recipe called for, but it was perfect.
I’m so glad that you liked this, Juanita! And that’s a great idea to use white cheddar and colby jack. Thanks so much for letting me know how it turned out!
It is amazingly creamy. However, I personally feel that adding equal parts mozzarella and cheddar really reduces the taste of the cheese. I’d suggest cutting the mozz in half and adding half a cup of gruyere. Or 1/2 gruyere, 1/2 pecorino romano, if you really want to be kicked in the face with cheese.
You can do whatever you would like! I personally like adding equal parts, but to each its own. Glad you enjoyed it!
Great Recipe! The kids love it and a super easy Meal for the weekday. Honestly i love to play around with different cheeses. I guess it depends on the mood you’re in. I tried the recipe as written and it’s perfect.
Im going to try a light version of this recipe to make it healthy for my own good, But every once in awhile you got to live it up. Thank You for an easy dinner.
I’m so glad you liked this, Amaris! It’s a favorite of mine, too. Thanks so much for stopping by and letting me know how it turned out!
Hi Gayle! I made this tonight and I don’t know what I did wrong – the cheese was very very sticky! Any tips??
Hi Lisa! I’m so sorry to hear that! Hmm I’ve never had the cheese become sticky before. I’m really not sure why that happened or how to improve it? Maybe trying removing the mac ‘n cheese from heat right after the cheese is melted? If it continues to cook while melting the cheese and too high of heat or for too long, it often can become gloppy. Just a suggestion, I’m not entirely sure that would work, but that’s what I would try. I’m sorry that happened. Thank you for letting me know and for stopping by!
Hi, I need to make this right now!!! This looks So So Yummy!!! But I only have cheddar cheese and pepper jack cheese in the house!!! I’m hoping I done mess up the taste by using the pepper jack instead of the Mozzarella??? What do you think??? Thank You…
Hi Cheryl! I’ve never tried it with that combination but I would think it would still turn out deliciously! Hope you enjoy and thanks for stopping by!
I went to start this and have no butter!!!! Anything I can replace it with?
Hi Mara! I’m really not sure, as I have never made this without butter before. Sorry I can’t be of more help!
It looks so yummm….
Cheesyyy macroni…
Definitely a great dish!
Do you think it would stay creamy if I made it then put in a crockpot to keep warm?
Hi Dayna! I’m really not sure, I think it may get a little gloppy with the constant heat. But you could try it! Maybe add more cheese or liquid if it becomes too thick in the crockpot. Hope you enjoy and thanks for stopping by!
Very easy to make, but it I tasted more of the mozzarella so I shredded more of the sharp cheddar put some panko on top and put in oven until cheese melted??Very good!! Happy Super Bowl Sunday!
Hi Laura! That sounds like a great addition! Hope you had a great Sunday!
I’m going to try this tonight even though it is 95 degrees outside!
I hope you love it, Karen!
anyone know the serving size
Hi Bridget! This recipe serves approximately 6 people. I’m not sure how many cups that is, per say, if that’s what you mean? It’s a pound of noodles plus ingredients.
Delicious! I’m pregnant, and this recipe is one of my cravings haha It’s my favorite homemade Mac and cheese.
I’m so happy to hear that, Rya! Congrats on your future bundle of joy!
Hi! I got all of the ingredients to make this, but was wondering if you make it ahead & heat it in the oven the next day if it turns out equally as good? Thanks!
Hi Isabel! I’ve never made it ahead, though I think it would turn out well! The cheese may end up a little clumpy…if so, you could always thin out with a little milk if that happens. Hope you enjoy!
Pretty good!! Tasted just like Panera Mac and cheese. I didn’t see the ingredient measurements at the bottom so I winged it. (My fault that I didn’t see them) it came out soooo good! Thanks!
So happy to hear that, Maddie! Thanks for stopping by!
This recipe is PERFECT. I’ve made it probably a dozen times now and it’s always good. I started using it to make pulled pork Mac n cheese recently where I just put it into a 9×13 and top it all with smoked pulled pork, then bbq sauce, then a little more shredded cheddar or cheddar jack. It’s delicious! It’s perfect for those of us who aren’t huge fans of the drier baked macaroni varieties as is too. Kids and husband approve. Thank you!
I’m so happy to hear that, Alyssa! And I love your idea of adding in pulled pork!
I can’t understand how 3/4 cup flour won’t make it taste like paste! I made it and it was SO thick I probably doubled the milk, and it still tasted like flour. I started over and used less than half of the flour and it was still very thick
Justine, the flour makes a roux, and when mixed with the melted butter, milk AND heavy cream. Not like paste though, so maybe you didn’t add the cream, as listed in the directions? That would be 2 1/4 cup of liquid per 3/4 cup of flour, which should not be thick…
I’m so confused. I made this exactly as the recipe said and it is grey. 1/2 cup of flour?? This is gravy! Did anyone else have this issue??
Hi Cindy! It definitely should not resemble gravy or be gray. I have made this many times, as have a lot of readers, and have never had that problem. 1/2 cup of flour may seem like a lot, but you are mixing it with the butter and then adding milk and cream to it. If whisking properly, it should all combine well.
This is such a great recipe. I make it all the time and my family gobbles it up. For some reason I feel like the flour measurement changed when I made it last time it was not right. I feel like it used to be 1/2 cup not 3/4 cup of flour.
Hi Frances! I haven’t changed the flour measurement, but I’m so glad you and your family enjoy this! Thanks for stopping by!
Is the flour supposed to be 3/4 cup or is that a mistake? I sgarted making it like that but could immediately see that wasn’t going to work so restarted and used 3 tablespoons of flour. Once I made that cha ge it turned out perfect, creamy and delicious. I used a blend of parmesan, mozzarella and cheddar and it was perfect. We also topped with crushed cheezit crackers and baked for 15 minutes.
Megan, it’s supposed to be that amount, as you add 2 1/4 cup of liquid to that. Glad you enjoyed!
My family really enjoyed this! I did end up adding a little milk so it wasn’t as dry. We will be making this again, though.
I’m so happy to hear that! Thanks for sharing, Dawn!
Caution on cornstarch and freezing. Cornstarch does not freeze well and will “thin out” after defrosting. However, with macaroni and cheese, this might not much matter.
Thanks for the tip, Leo!
This is my favorite recipe for mac & cheese and everyone I make it for loves it. I’ve incorporated my grandma’s baked mac & cheese. She put dijon mustard in hers as well as ground ham with horseradish on top and bakes it. Delicious!
I’m so happy to hear everyone loves this, Liz!
Hi Gayle – I think the Mac n cheese is great! I just want to clarify something… your directions say “add some flour”, “add some cheese”, does that mean that those ingredients should be added a little at a time while whisking rather than all at once? The video shows adding those ingredients all at once, so I just want to clarify as my creamy sauce was super thick from the get-go and I needed to add multiple splashes of extra milk. Want to make sure I’m not doing something wrong! Thanks 🙂
Hi Samantha! In the actual recipe directions at the bottom of the page, I say ‘whisk in flour; add milk..’ meaning to add everything all at once. If it needs to be added slowly or a little at a time, it would say that for clarity. Hope that helps and hope you enjoy!
Hi, just wondering if you can use Gruyere cheese in with the cheddar?
Hi Melissa! Yes, that would be a delicious addition! Enjoy!
I think 1/2 cup of flour is too much! It was like glue. I added another cup of milk and a pat of butter. Hopefully it will be edible.
I’ve never had that problem, Kristy! With over 2 cups of liquid added, it would definitely not be glue…
Love this recipe and kids approved! I’d like to make it to bring to a potluck bbq. Is there a way to crock pot this? Or how would you cook this to bring to a party? Disposable foil pans? I’m worried about it getting too thick! Thanks!
So glad to hear that, Michelle! I haven’t tested this in the crock pot but I do have an instant pot version. I would definitely use disposable foil pans for a party. If you’re worried about it becoming too thick, you could add a touch of milk and stir to even it out a bit. Hope everyone enjoys!
I saw this recipe, and was like ok, so a roux, then milk, so basically gravy with cheese melted in. I followed. This recipe, except the flour was throwing me off. It says use 1/2 cup flour for 1/4 cup of butter? I was thinking that was way to much… so I halved the flour, still way to much but I ran with it. It was so much, it thickened before it even got a chance to heat through and after adding the cheese it was almost as thick as my mom’s dumpling dough. None of us decided to continue eating it. All 3 of my kids protested after the first bite. It was bland, no flavor, and desperately needed salt. Worst Mac n cheese I’ve ever had.
Never had such a bad review on this mac ‘n cheese. I’m sorry you didn’t enjoy!
Awesome receipe only felt the butter and flour was more for this receipe so reduced the wuantity
Glad you enjoyed!
Why does the flower get so lumpy? I’ve tried making it twice. I make a lot of pasta and flour has never responded this way for me before.
I’ve never had a problem with the flour. You need to make sure you are whisking it well to make the roux. If you are having that much trouble, try decreasing the amount of flour to 1/4 cup. Enjoy!
This was really good and easy to make. This will be my new go to Mac and cheese recipe. I definitely will add some ground mustard and garlic powder next time. Delicious, creamy, and a family favorite!
So happy you enjoyed!
Wow wow wow! This recipe is amazing! This is the 1st time I’m commenting on a recipe (it’s THAT good!)
I’m always trying to make a baker max and cheese and it’s always disappointing. I didn’t have cream and used 2% milk. I also used the tip for less flour (1/4c), and it was perfect! I was able to add a bit more pasta upon seeing how much cheese sauce there was (I guesstimated the amount from a larger bag). This is now going to my go to recipe! I can’t wait to make it for my mom who also LOVES Mac & cheese. ❤️
I’m so happy to hear that, Carita! Thank you for sharing!
I used less flour but added a half a brick of cream cheese and some of my Morton’s season salt with about a 1/4 c of chopped hatch green chilies and my family can’t get enough. Thanks for the recipe.
So happy everyone enjoyed, Traci!
Oh m’gosh! Sooo freakin good! Followed the recipe to a T; added 1/4 tsp garlic powder. Thank you!
I’m so happy you enjoyed, Lilia!
this is the best creamy mac and cheese in the world
Glad you enjoyed!
I agree that 1/2 cup of flour was way too much. Also I don’t think I would use mozzarella cheese again, it doesn’t have enough flavor. I do like the easiness of making it. I will try again using less flour and more flavorful cheese to replace the moz. Thank you for sharing your recipe with us.
You can definitely play around with the cheeses and flour, like listed in the recipe. Glad you enjoyed!
Tried this and utterly failed! Per the note I started with 1/4 cup of flour and ended up with this weird paste. Added everything else and ended up with a lumpy disgusting buttery mess. Tried to add more milk tried to add more cheese and tried adding more flour. Did nothing it was already ruined.
The ‘weird paste’ is called a roux and is needed to make any type of mac and cheese, otherwise it would not set right. It sounds like maybe you didn’t measure right or didn’t whisk the milk in enough, as it would’ve turned smooth with the milk added in. Adding more cheese and more flour than the directions called for will of course give you a gloppy, lumpy result.
Made as written and it was absolutely perfect! Thank you!
I’m so happy to hear that, Adrienne! Thanks for sharing!
Hello, wonderful dish! Can this be frozen and heated up?
Sincerely
Sara
Hi Sara! Yes, you can freeze this for up to two months. Hope you enjoy!
Made this today!!! The recipe calls for wayyyyyy to much flour, I saw the notes and started with 1/4 cup….. honestly wish I read the comments prior. Even this was too much & added extra milk & splash of chicken broth to thin out. Once it thinned out it was perfect! Definitely add the garlic powder & paprika!
Sorry to hear that, Heather! 1/4 cup has always worked for me. Glad you enjoyed!
Yum! This was SO creamy and delicious. I did end up adding garlic powder and onion powder. Definitely worth it. The whole family enjoyed it.
I’m so glad everyone enjoyed, Heather!
This was soooo good! I made a double batch and froze in little containers for my son’s lunch (after I tested a bowl or two of course). I used sharp cheddar and colby jack, and added sliced hotdogs. Other than that, I stuck to the recipe and it was so much easier than my baked Mac and cheese!
I’m so happy you enjoyed, Lauren! Freezing is also a great idea for lunch!
This is seriously delicious and easy to make. Has anyone tried freezing just the sauce ? How does it defrost and reheat??
I’m happy to hear that, Jennifer! I haven’t tried freezing just the sauce, but I imagine you could freeze it for up to two months and then defrost completely in the refrigerator.
I had to add a lot of milk to keep it moist so I think half a cup of flour probably would have been too much. Also I think next time I’ll skip the garlic powder next time, that gave it a taste of alfredo sauce to me which was not what I was going for. It was still good and my daughter did like it even still.
Garlic is definitely optional, that’s why I don’t list it as a main ingredient. Glad you both enjoyed!
Very Delicious and easy to make!!
So happy to hear that, Dawndra!
Can it be made the day before and then reheated? Any suggestions on how?
Hi Jaime! I’ve never tried that, so I’m not sure how well it would turn out. If you do make it the day before, I would reheat it in the oven just before you’re ready to serve and maybe add a little extra cheese on top. Just a suggestion since I’ve never done this. Hope you enjoy!