Creamy Mac and Cheese Recipe (2024)

FINALLY!! A homemade Mac and Cheese Recipe that my children eat (and love)! The ultra creamy sauce is so easy to whip up and you can use a variety of pasta; macaroni, shells, spiral – you name it!

Creamy Mac and Cheese Recipe (1)

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This makes a big batch but it does reheat well and stays creamy. Read our tips below on how to reheat leftover mac and cheese so it stays creamy.

Getting the cheese sauce right is no easy feat. I’ve tried so many different combinations of cheeses; sharp, fancy cheeses, mustards, nutmeg, etc. but this is the recipe that my children eat happily. The flavors of this homemade macaroni and cheese are very mellow and the texture is spot on. This recipe was adapted from the Sept 2016 issue of the Food Network Magazine (I collect their issues and it is my favorite food magazine).

Ingredients for Mac and Cheese:

Most homemade macaroni and cheese sauces call for sharp cheddars and mustard which produce a harsher flavor than my children liked. I think I’ve beat the boxed mac and cheese with this combination and it feels so good!

Creamy Mac and Cheese Recipe (2)

How to Make Mac and Cheese:

Making homemade mac and cheese couldn’t be easier! The process is so simple, you’ll be able to memorize it quickly.

  1. Cook the pasta (save some of the water)
  2. Stir together pasta sauce and whisk on the stove until thickened
  3. Add sour cream, cooked pasta and serve

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Cook’s Tip: This mac and cheese recipe is quick and easy but DO NOT walk away from the cheese sauce. Whisk constantly while it is on the stove to keep it smooth and creamy. Do not overcook or boil, or it may curdle.

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How to Re-Heat Mac and Cheese:

  • Before heating, add a splash of water or milk, which will loosen up the warmed cheese sauce and create the same creamy consistency as freshly made cheese sauce.
  • Re-heat mac and cheese over low heat on the stovetop or in the microwave stirring every 30 seconds.

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P.S. We love that blue Staub braiser pan(Amazon affiliate link) for cooking the pasta because you can mix the cheese sauce right into it and it serves beautifully on the table. Pots and pans that go from the stove to the table save me some cleanup; I call it the “dish factor.”

Kid Friendly Recipes to Explore:

  • Cheesy Chicken Fritters are always a hit with kiddos (and adults!)
  • Mashed Potato Pancakes – crisp on the outside with a cheesy center
  • Baked Chicken Nuggets are so much better than store-bought
  • Practical School Lunch Ideas – both hot and cold

Creamy Mac and Cheese Recipe

4.98 from 254 votes

Author: Natasha of NatashasKitchen.com

Creamy Mac and Cheese Recipe (7)

A homemade Mac and Cheese Recipe that children eat (and love)! The ultra creamy cheese sauce is so easy to whip up and you can use a variety of pasta. You'll make this macaroni and cheese over and over.

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Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

Ingredients

Servings: 8 people

  • 12 oz elbow macaroni pasta
  • Salt for pasta cooking water
  • 12 oz evaporated milk, we used the Vit D one
  • 2 large eggs
  • 6 oz havarti cheese, (2 cups grated)
  • 6 oz colby jack cheese, (2 cups grated)
  • 3/4 tsp sea salt, or to taste
  • 1/3 cup sour cream

Instructions

  • Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package instructions. Reserve 3/4 cup pasta cooking water, then drain remaining water and set pasta aside in the pot.

  • In a medium saucepan, combine 12 oz evaporated milk, 2 eggs, both grated cheeses and 3/4 tsp salt. Place saucepan over medium/low heat and cook 6-8 minutes, whisking constantly*, until completely smooth and thickened. As soon as it has visibly thickened, remove from heat. Do not overcook or boil or it may curdle.

  • Off the heat, whisk in 1/3 cup sour cream then stir in drained pasta. Season with salt to taste. If the sauce gets too thick, you can thin it out with some of your reserved pasta water.**

Notes

*This recipe is quick and easy but DO NOT walk away from the cheese sauce. Whisk constantly while it is on the stove to keep it smooth and creamy.
**Keep in mind the sauce will thicken more as it cools so you don't want it to be overly thick right off the stove.

Nutrition Per Serving

394kcal Calories36g Carbs18g Protein19g Fat11g Saturated Fat97mg Cholesterol598mg Sodium198mg Potassium4g Sugar600IU Vitamin A0.9mg Vitamin C402mg Calcium1mg Iron

  • Full Nutrition Label
  • Nutrition Disclosure

Nutrition Facts

Creamy Mac and Cheese Recipe

Amount per Serving

Calories

394

% Daily Value*

Fat

19

g

29

%

Saturated Fat

11

g

69

%

Cholesterol

97

mg

32

%

Sodium

598

mg

26

%

Carbohydrates

36

g

12

%

Sugar

4

g

4

%

Protein

18

g

36

%

Vitamin A

600

IU

12

%

Vitamin C

0.9

mg

1

%

Calcium

402

mg

40

%

Iron

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Dinner, Side Dish

Cuisine: American

Keyword: Mac and Cheese, Macaroni and Cheese

Skill Level: Easy

Cost to Make: $$

Calories: 394

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Creamy Mac and Cheese Recipe (8)

Q: Do your children have a favorite food that you make – something they request again and again? I’d love to hear from you in a comment below. We are always looking for inspiration (and my children thank you in advance!) 😉

Natasha Kravchuk

Creamy Mac and Cheese Recipe (9)

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Creamy Mac and Cheese Recipe (2024)

FAQs

What are the 3 best cheeses for mac and cheese? ›

What Is the Best Cheese for Mac and Cheese? Sharp cheddar is the overwhelming popular choice, but for extra-creamy results, we think medium cheddar is even better. Other delicious options include Gruyère, smoked Gouda, and Monterey Jack.

How do you make mac and cheese creamy again? ›

The #1 secret to creamy reheated mac and cheese

"Stir in about 2 Tbs. of milk per 1 cup of mac and cheese and reheat," he says. The milk loosens up the pasta and helps create the creamy sauce as it's reheating. Heavy cream works well in this case too and adds an extra touch of richness to the mac and cheese.

What does adding more milk to mac and cheese do? ›

Sauce too thick? Stir in a splash of milk and mix until the sauce has loosened up. (This is also a great trick for reheating mac and cheese - if you're microwaving leftovers and the sauce seems to have dried up, stir a splash of milk or half-and-half into the pasta to bring the sauce back to life!)

Should you use milk or cream in mac and cheese? ›

Creamier Mac and Cheese Starts with Milk

Instead of water, cook your pasta in milk! Now, you usually add milk later in the cooking process to make the cheese sauce, but for an extra touch of luscious creaminess, incorporate the milk at the very beginning of cooking.

What kind of milk is best for mac and cheese? ›

Milk: Keeps our cheese sauce super creamy. I use whole milk or reduced-fat milk. Mustard and spices: A combination of Dijon mustard, nutmeg, cayenne pepper, black pepper, and salt makes this macaroni and cheese extra delicious. Cheese: I use white cheddar and parmesan or pecorino cheese.

What is the most perfect cheese to use on Mac & cheese? ›

The best cheese to use in homemade mac and cheese is a matter of personal preference, but cheddar cheese is a popular choice for its sharp flavor and meltability. Other good options include Gouda, Fontina, and Monterey Jack. A combination of different cheeses can also be used for added depth of flavor.

Can I use heavy cream instead of milk in mac and cheese? ›

To make mac and cheese without milk, the best choice is to find something that has a similar texture and a milk flavor. Things like heavy cream, almond milk, oat milk, yogurt, cream cheese, and even pasta water all work very well in boxed mac and cheese.

What can you add to mac and cheese to make it thicker? ›

Simple Ingredients

Here is what we use: Pasta: Elbow macaroni is the classic mac and cheese shape, but any other short noodle will work like small shells, cavatappi, gemelli, campanelle, or radiator. Unsalted Butter + All-Purpose Flour: The combination of these creates a roux, which thickens the cheese sauce.

How do you keep mac and cheese from clumping together? ›

Always add the cheese off the heat. Grate it in advance, add it a bit at a time, whisking until it dissolves, then add more. Don'tget impatient and dump it all in at once. Adding cheese while the pan is on the heat tightens the proteins, which will make lumps in your sauce.

Why is evaporated milk better for mac and cheese? ›

Using evaporated milk also means you don't have to make a roux. Many mac and cheese recipes require a roux for thickening and to stabilize the sauce. While this approach certainly works, it can leave the sauce thick and gloppy, and the flour dulls the flavor of the cheese.

Is it better to use evaporated milk or regular milk in mac and cheese? ›

Key #2: Use Evaporated Milk

Evaporated milk is a highly concentrated source of milk protein micelles—bundles of proteins that can act as powerful emulsifying agents—which help to keep the sauce creamy and smooth.

Is regular milk or evaporated milk better for mac and cheese? ›

Any milk is fine. I usually use whole milk, then add some cream, sometimes, just to make it richer. Then you add the cheese of your choice, and melt that, then put the cooked macaroni in. If you are used to using evaporated milk, it's because it makes the sauce a little creamier/richer.

How can I keep my mac and cheese from drying out? ›

Drain the macaroni and return it to the pot. Add the cheese sauce packet and 1/4 cup of milk or heavy cream, and stir until the cheese sauce is well combined. The added liquid will keep the macaroni and cheese moist.

How do you keep mac and cheese creamy after cooling? ›

As mac and cheese sits in the fridge, the cheese mixture sets — that turns this once-creamy dish solid. To make your mac and cheese velvety again, First for Women Food Editor Charles Grayauskie suggests combining it with a bit of milk. “Stir in about 2 Tbs. of milk per 1 cup of mac and cheese and reheat,” he says.

How do you make mac and cheese creamier after cooking? ›

Add 1 tablespoon of milk per cup of mac and cheese and mix to incorprate as much as possible. *If you'd like to add more creaminess and flavor, substitute half-and-half or cream. 3. Cover the dish with aluminum foil and place in the oven at 350°F for 20-30 minutes, or until heated through.

How do you keep mac and cheese sauce from breaking? ›

Low and slow is the key

To achieve a velvety, hom*ogenous cheese sauce, you must slowly heat our cheese. The curdles in a cheese sauce come as a result of overheating the proteins in the cheese, which causes them to separate from the fat and water content, per The Washington Post.

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