This Creamy Macaroni and Cheese recipe is simple to follow and packed with flavor. With just a few basic steps, you can create a cheesy, delicious, comforting dish that’s perfect for a family dinner or any special occasion.
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Table of contents
Why We Love this Creamy Macaroni and Cheese
Macaroni and cheese is a timeless favorite for both kids and adults, and here’s why:
- Kid-friendly: Its creamy, cheesy texture and mild flavor make it an easy win for even the pickiest eaters.
- Comfort food for adults: It’s nostalgic, cozy, and indulgent—a dish that takes you back to simpler times.
- Versatile: You can enjoy it as a quick weeknight dinner, a potluck or holiday, side dish.
Recipe Ingredients
- Macaroni Pasta - Fusilli or Cavatappi Pasta can also be used.
- Butter
- Flour
- Sharp Cheddar Cheese
- Colby Jack Cheese
- Mozzarella Cheese
- Evaporated Milk
- Heavy Cream - or half 'n half.
- Dijon Mustard
- Paprika
- Garlic Powder
- Salt & Pepper
Mom Tip
Grate your own cheese: Pre-shredded cheese often contains additives that can affect the texture of the sauce. Grating your own ensures a creamier, more delicious result.
Recipe Directions
- Preheat the oven - Preheat your oven to 350°F (175°C) and lightly butter a 9 by 13-inch casserole dish; set aside.
- Cook the pasta - Bring a large pot of water to a boil and salt generously. Boil the pasta according to the package directions, just until al dente. Drain and set aside.
- Blend the seasonings - In a small bowl, mix together the garlic powder, paprika, salt, and ground pepper; set aside.
Shred the cheese - Cheese is the foundation of this creamy macaroni and cheese. Shred the cheese and mix them together in a large bowl. Set aside until ready to use.
Make the roux - Melt the butter in a large skillet over medium heat. Add half the seasoning mixture and stir well. Cook for about 30 seconds to release the flavors. Whisk the flour into the butter mixture to form a roux. Then, cook for 1-2 minutes, stirring constantly. Gradually whisk in the evaporated milk.
Build the sauce - Next, add the heavy cream, whisking constantly to ensure smoothness. Add the remaining seasoning mix and the Dijon mustard. Cook until thickened, whisking frequently.
Add half of the cheese - Add half the shredded cheese to the skillet one handful at a time, whisking well between each addition. Make sure the cheese is fully melted into the sauce before adding another handful of cheese.
Combine with pasta - Combine the cooked pasta and the cheese sauce. I do this in the pot I cooked the pasta in. Pour half of the mixture into the prepared casserole dish and top with half of the reserved shredded cheese.
Layer the dish - Pour the remaining pasta over the cheese layer and top with the remaining shredded cheese.
Bake the Macaroni and Cheese - Bake the dish at 350°F (175°C) for 25-30 minutes, or until bubbly.
Broil - For a golden, crispy topping to your creamy macaroni and cheese, turn the oven to broil and cook for an additional 2 minutes.
FAQ's
Can I make this ahead of time? Yes! Prepare the dish but do not bake. Cover the dish tightly, and refrigerate for up to 2 days. When ready to bake, let the macaroni and cheese sit at room temperature for 15 minutes and bake as directed, adding a few extra minutes if chilled.
Can I freeze macaroni and cheese? Yes, you can! Store leftovers in an airtight container and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Can I cut the recipe in half? Absolutely! You can adjust the ingredient amounts on the recipe card below, or just half the amount of each ingredient. Use a 9 by 9-inch or an 8 x 10-inch baking dish.
Other recipes you might like
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Recipe
Creamy Macaroni and Cheese Recipe
Ingredients
- 16 ounces Sharp Cheddar Cheese shredded
- 16 ounces Colby Jack Cheese shredded
- 8 ounces Mozzarella Cheese shredded
- 16 ounces Macaroni Pasta
- 1 teaspoon Garlic Powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 3 tablespoons Butter
- 3 tablespoons All-Purpose Flour
- 12 ounces Evaporated Milk
- 2 cups Heavy Cream
- 1 tablespoon Dijon Mustard
Instructions
- Preheat your oven to 350°F (175°C) and lightly butter a 9x13-inch casserole dish; set aside.
- Bring a large pot of water to a boil and salt generously. Boil the pasta according to the package directions, just until al dente. Drain and set aside.
- In a small bowl, mix together the garlic powder, paprika, salt, and ground pepper; set aside.
- Shred the cheese and mix them together in a large bowl. Set aside until ready to use.
- Melt the butter in a large skillet over medium heat. Add half the seasoning mixture and stir well. Cook for about 30 seconds to release the flavors.
- Whisk the flour into the butter mixture to form a roux. Then, cook for 1-2 minutes, stirring constantly.
- Gradually whisk in the evaporated milk.
- Add the heavy cream, whisking constantly to ensure smoothness. Add the remaining seasoning mix and the Dijon mustard. Cook until thickened, whisking frequently.
- Add half the shredded cheese to the skillet one handful at a time, whisking well between each addition. Make sure the cheese is fully melted into the sauce before adding another handful of cheese.
- Combine the cooked pasta and the cheese sauce. I do this in the pot I cooked the pasta in.
- Pour half of the mixture into the prepared casserole dish and top with half of the reserved shredded cheese.
- Pour the remaining pasta over the cheese layer and top with the remaining shredded cheese.
- Bake the dish at 350°F (175°C) for 25-30 minutes, or until bubbly.
- For a golden, crispy topping to your creamy macaroni and cheese, turn the oven to broil and cook for an additional 2 minutes.
- Cool slightly. Serve.
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