Creamy Mac and Cheese is win with the entire family. So easy to make and coated in a creamy cheese sauce for the perfect comforting dish!
This Creamy Mac and Cheese recipe is the most requested in my house. While I like it baked to give it the nice crispy crunch on top, my kids can never wait and just it as straight off the stove top.
Traditional macaroni noodles are used in this recipe, however you can use any of your favorite pasta shapes. Give this recipe a try and you’ll never go back to store bought mac and cheese again.
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Creamy Mac and Cheese Ingredients
- Pasta: I used a 16 ounce box of elbow macaroni. You can use different pasta shapes but cooking times may vary.
- Butter: Salted butter or margarine will work in this recipe. You could also use unsalted butter and add in a pinch of salt if you’d like.
- Flour: This is what will make the sauce thicker. Add a little bit at a time to get the consistency you want.
- Milk: Any variety of milk will work for this recipe. You can also substitute one of the cups of milk with a can of evaporated milk.
- Cheese: I used a combination of Velveeta cheese and shredded cheddar cheese. For the creamiest pasta, fresh shredded cheese works best.
- Seasonings: Dry mustard is the secret ingredient but is optional and pepper to taste.
How to Make Mac and Cheese Creamy
Boil macaroni according to box. Drain, dump in a bowl and set aside.
Using the same pan or a separate pan, melt butter and whisk in flour. Watch so it doesn’t burn around 3 minutes. Slowly add milk and whisk till no lumps.
Add in chunks of Velveeta cheese stirring constantly till melts. Do not leave alone or will burn. Mix in dry mustard and pepper.
Add cooked macaroni to cheese mixture and stir together. Add more milk and cheese if needed.
Serve warm and enjoy!
Helpful Tips and Variations
- If you want to bake the mac and cheese, pour in a greased baking dish and bake at 350 for 20-30 minutes. You can add breadcrumbs or crackers with melted butter on top for crunch.
- You can make this a day ahead and store in an airtight container in the fridge. Reheat on low heat over stovetop or microwave. Add some milk if dry.
- Try different cheeses such as mozzarella, Monterey Jack, etc. or a mix of cheeses.
- Add some protein such as chicken, ham or bacon.
- Use different pasta shapes such as shells or penne. Follow cooking instructions on box.
Storing Leftovers
- To Store: Place leftovers in an airtight container. Store in fridge and consume within 3 days. Reheat to desired temperature over low heat or microwave. Add some milk if dry.
- To Freeze: Place in freezer safe container and freeze up to 2 months. Thaw in fridge overnight. Add some milk if dry.
More Pasta Recipes
Recipe
Creamy Mac and Cheese
Ingredients
- 1 (16 oz.) box elbow macaroni
- ½ stick salted butter or margarine
- 3-4 tbsp flour
- 2-3 cups milk
- 1 lb Velveeta cheese cut into chunks
- 8 oz. shredded cheddar cheese
- ½ tsp dry mustard optional
- Pepper to taste
Instructions
- Boil macaroni according to box. Drain, dump in a bowl and set aside.
- Using the same pan or a separate pan, melt butter and whisk in flour. Watch so it doesn’t burn around 3 minutes. Slowly add milk and whisk till no lumps.
- Add in chunks of Velveeta cheese stirring constantly till melts. Do not leave alone or will burn. Mix in dry mustard and pepper.
- Add cooked macaroni to cheese mixture and stir together. Add more milk and cheese if needed.
- Serve warm and enjoy!
Notes
- To Store: Place leftovers in an airtight container. Store in fridge and consume within 3 days. Reheat to desired temperature over low heat or microwave. Add some milk if dry.
- To Freeze: Place in freezer safe container and freeze up to 2 months. Thaw in fridge overnight. Add some milk if dry.
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