This is the ultimate creamy mac and cheese recipe. It's saucy, thick and very rich, with a wonderful cheddar flavor. Once you taste it, you'll be hooked. —Cindy Hartley, Chesapeake, Virginia

Creamy Macaroni and Cheese

elbow macaroni

butter, cubed

all-purpose flour

2% milk

sour cream

Velveeta

Parmesan cheese

salt

mustard

pepper

cheddar cheese

I’ve made this exactly as written (added corn flakes/butter for crunch on top) and the 2nd time I added 4 oz of cream cheese. Both times it was very tasty. The 2nd time I put it in 2 8x8 pans and put Panko on the top. I think that made it even better. Our friends had it the 2nd time and they said it was so good and they wanted the recipe. My butter, flour and mixture was thick before boiling, so I didn’t boil it either time.

I found this recipe several years ago on TOH.  Made it for my grandson's high school graduation party.  Everyone said it was the best they have ever had.  We have it for every family gathering, but we now make a double batch.

I made this exactly as written. Excellent! Very creamy. I try a new mac and cheese recipe each week and I think that this is my favorite so far!

I've made this one. I prefer to mix the cheddar with the sauce and melt it that way. As others have said, adding extra milk isn't a bad idea. Also, I divide this recipe in half because I'm only cooking for two people.  I stumbled across another recipe which is very similar to this one. It is seasoned with 1/4 teaspoon onion powder and 1/4 teaspoon garlic powder.  My husband likes it this way, because he does not care for bland food. Also, we use sharp cheddar, or, as we call it in Canada, "old" or even "extra old" cheddar.

My family loved it!  It was delicious and creamy!  Finally a mac and cheese recipe that's a keeper!  Thank you Cindy!

Nice Mac and Cheese. I cut the recipe in half.  Used  small shell pasta.

Let me start by saying, I NEVER review recipes that I try.  This one, I had to.  I found this recipe about 4 months ago and made it, not holding out much hope that my kids would like it..they never like homemade mac and cheese.  The family devoured this casserole. Then I lost the recipe and couldnt find it until yesterday, they devoured it again! Some changes did have to be made.1. I used a whole box of bow ties and needed a little bit more, it was very saucy.  I like it like that so it didnt bother me.2. Yes, the sauce does get a little too thick, i just slowly added chicken broth to get to a good consistency for us.3.  GRATE your own cheese! It makes a world of difference in that grainy taste, plus its cheaper.I can finally stop looking for a mac and cheese recipe, this will be the only one i ever make again.  Thanks for a great recipe!

I have made this recipe several times and it turns out perfect every time! The last couple of times, I mixed up the ingredients according to the recipe and then dumped it all into a buttered crock pot. It turned out perfectly then, too! This is the all time best mac-n-cheese recipe. For the american process cheese, instead of Velveeta, I use Kraft Deluxe American slices or I buy sliced American cheese at the deli counter, then cut it into chunks. For the shredded cheddar, I buy block cheddar and shred it myself. I usually use either all sharp cheddar or half sharp and half medium/mild. The sharp cheddar is the one with all the cheesy flavor. (I live in Wisconsin. I know these things, lol.)

This is a quick and easy homemade Mac n cheese recipe.  Not one I'd make for company, nothing really special, but perfect when I want a quick Mac n cheese fix!!

I sprinkle a can of cheddar flavored french fried onions over the top of this before putting it in the oven.  My husband who claims to only like boxed macaroni and cheese loves this recipe.  Every time I bring it somewhere everyone asks for the recipe and raves about it!

The very best mac and cheese recipe.  Loved it.

Very good with a little tweaking. I added a 1/2 cup of half and half to the cheese sauce and that gave it just the right consistency. I gently stirred the cheddar into the finished sauce off heat until melted, instead of tossing it with the pasta, and that worked out fine. I found it was easier to mix the sauce and the pasta together in a large bowl before transferring to baking dish (11x13 pan worked fine). I also sprinkled a liberal helping of shredded cheddar cheese over the top prior to baking.

So, the 1-1/2 cups of milk was no where near enough.  Good God I could have built a chimney.  However, I was able to rescue this.  I had used half-and-half instead of 2%, and ended up having to add an ADDITIONAL 2 cups of 1% milk.  I doubled the spices as well.  With some TLC, it came out irresistible.  I cooked 24 ounces (two boxes) of the Prince Thick and Hearty elbows.  For topping, I melted 2 T. butter and added 1/2 cup panko and tossed to mix.  Sprinkled it on top then sprinkled an additional 1/2 cup of shredded sharp cheddar.  Convection baked at 325 degrees for 9 minutes in my counter oven.  All family gave it 4 1/2 stars!  Some recipes I have call for a little nutmeg in the sauce and others have called for a little dijon mustard.  Both are good.

I have been looking for a mac and cheese recipe my grandson and I both like.  We scored with this one!  I did not have Velveeta on hand, so I increased the sharp cheddar to 1-1/2 cups.  I baked it in my Ninja Grill on the bake function @ 325 degrees for 20 minutes. Next time I will add the cheddar cheese to the cream sauce as suggested by other reviewers.

This is the kind of Mac & Cheese that everyone loves...good and CREAMY. Made it for a church function and EVERYONE wanted the recipe!!!  Excellent!!!!!!

I used 2% milk & used all reduced fat cheeses & sour cream & this was great.  Nice & creamy.  Thick & rich.  Great dish.  Will definitely make again.  Although I question it serving 6.  Mine made a 9 by 13 baking dish & when used as a side would easily feed 8.  Maybe 6 if it were the entree.

Next time I will use a little more macaroni. The cheese sauce was great but there was a little too much.

This is one of my favorite recipes. I noticed a lot of complaints at the sauce, so here's what I've found. You can really half the sauce to the same amount of pasta OR you can add in some extras like broccoli or ham etc. I sometimes like the extra sauce so I will make an extra cup of macaroni to the regular sauce. I was really wanting this macaroni last night but didn't have any Velveeta. I used Monterey Jack cheese instead and it still turned out yummy.

I didn't use all the cheese "sauce" this made.  Mine came out a lot thicker than I expected.  I will make this again but cut way back on the flour needed for this roux.  I almost threw it out, but added almost twice the milk and kept on.  It was tasty, but I think it was because of the seasonings.  This recipe needs tweaking.

Finally a homemade mac n' cheese that's creamy and not dry.

The only thing I changed in this recipe was that I sauteed some onion with the butter.  My husband loves onion with his mac-n-cheese.  Fabulous recipe!

I have eaten and prepared many mac n cheese dishes over the years and all were always missing something. This dish is packed with that perfect flavor. It has gotten raves each time I have prepared it for a crowd and at home, as well. Delicious!

Made as written - excellent mac & cheese!

https://videodam.tmbi.com/wp-content/uploads/2020/10/CreamyMacaroniAndCheese_DIYD_36217_092820_H.mp4

Check out this video for how to make Creamy Macaroni and Cheese

creamy macaroni and cheese

Prep Time: 20 minutes

Cook Time: 35 minutes

Total: 55 minutes

Servings: 6

Cost: $5.61 /serving

Author : Taste of Home

Ingredients

Instructions

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