Creamy Stovetop Macaroni and Cheese
This is the creamiest, cheesiest stovetop macaroni and cheese you’ll ever eat!
A big bowl of macaroni and cheese ranks right up there with a peanut butter and jelly sandwich for me when it comes to comfort food. My go-to recipe is my favorite baked mac and cheese version – I love the buttery crumb topping and crusted bits of macaroni and cheese around the edges!
However, my father-in-law makes a seriously mean stovetop macaroni and cheese. It’s one of my husband’s favorite foods and I cannot, for the life of me, replicate what he does. He’s given me his recipe countless times – he just uses butter, half and half, and cheese – but he says that he’ll add a little more cream or a little more cheese to get the consistency right. I just can’t seem to nail it, but was determined to find some type of creamy stovetop mac and cheese that I could make when my husband got hungry for it, as he doesn’t share my infatuation with baked macaroni and cheese.
Not only did I find a creamy version, but I found what might be THE creamiest and cheesiest stovetop recipe EVER. Case closed.
I haven’t had much luck in the stovetop macaroni and cheese department, with many of the recipes I’ve tried turning out grainy or clumpy and just not very good. I also have an aversion to stovetop macaroni and cheese recipes that call for eggs… I’m sure they might be delicious, but it just doesn’t sound appetizing to me!
This is an incredibly simple, basic cheese sauce made with butter, flour, milk and cheese, but the ratios result in one HECK of a cheese sauce. It’s super thick and cheesy, which basically equates to perfection when you’re talking about macaroni and cheese.
Don’t be fooled by the fact that only 1 pound of elbow macaroni is used in this recipe… when I plopped the bowl down on the table for Sunday dinner, no one could believe that I only used a pound. Between the pasta and the sauce, this ends up making a TON! And the best part? It reheats like a DREAM! Some macaroni and cheese can dry upt or turn grainy when you reheat them, but not this one. It stays nice and creamy.
It’s still not exactly like my father-in-law’s recipe, but I have absolutely found my go-to stovetop macaroni and cheese recipe! Hallelujah!
Watch How to Make Stovetop Mac and Cheese (video):
Three years ago: Black and White Cookies
Creamy Stovetop Macaroni and Cheese
Ingredients
- 1 pound (453.59 g) elbow macaroni
- ½ cup (113.5 g) unsalted butter
- ¼ cup (31.25 g) + 2 tablespoons all-purpose flour
- 5 cups (1220 ml) whole milk
- 24 ounces (680.39 g) sharp cheddar cheese, shredded
- 8 ounces (226.8 g) American cheese, sliced and chopped
- Salt and pepper, to taste
Instructions
- Cook the pasta according to the instructions on the box, then drain; set aside.
- In a large Dutch oven or saucepan, melt the butter over medium heat. Add the flour and whisk to combine, then cook for 1 to 2 minutes, whisking constantly, until the mixture is a light golden brown color and beginning to emit a nutty smell.
- Reduce the heat to medium-low and slowly whisk in the milk until smooth. Simmer until slightly thickened, about 5 minutes, whisking occasionally.
- Add the cheese, a handful at a time, whisking well after each addition and not adding more until the previous handful is fully melted and incorporated. Season to taste with salt and pepper.
- Add the drained pasta to the cheese sauce and stir to combine, breaking up any clumps of macaroni. Serve immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
I was making Mac and cheese for 14 people for Easter, so I doubled this recipe. Huge mistake – I now have more Mac and cheese than even my family of seven will be able to consume all week. This makes a ton!! Do not double it. This is pretty good – I’m still on the hunt for a super cheesy tasting homemade Mac and cheese, but this is the best one I’ve tried (and I’ve made several different ones).
Thank you! It was absolutely delicious and just what I wanted after playing outside with my snowshoes. It didn’t take much longer than the boxed stuff either.
This is by far the best Mac n cheese recipe! Those that say it’s grainy are not using freshly grated cheese or boiling their sauce mix. YES this is fairly runny/soupy immediately after you make it. I let mine cool for 1 hour and the noodles absorb all the cheesy goodness. Absolutely perfect every time!
Absolutely devine … thank you
Just like my childhood memories of macaroni and cheese at my grandmothers’ house. We used to eat this and then end up on the couch…Comfort to me at its best. Thank you. It has been a very long time since we tasted this childhood favorite.
The best macaroni, very creamy and so good.
will salted butter work the same instead of using unsalted.
What is American cheese? Similar to Kraft singles?!? Can’t wait to try this!
Hi Karla, Yes! There are other brands as well, such as Land o Lakes, Boars Head, etc.
So …I’ve been CRAVING the GFS brand mac n cheese…I tweaked this recipe a bit – less milk was all, I used Aldi brand block cheese, about 8 oz and a block of Meijer sharp cheddar that I shredded, 1 cup of heavy cream and 2 cups of 2% milk. Added to the boiled noodles to a Pyrex oven dish with a bit more shredded sharp cheddar on top. Baked until cheese was melted and OMG! DELICIOUS..thank you for this recipe ❤
Mine turned out grainy :( I used half white american, half sharp cheddar and it tastes good but it’s grainy… not sure what I did wrong!
I had the same issue, very grainy but tasted delicious. Maybe because I used gouda? I made sure to shred all the cheese myself.
I’m a Mac and Cheese junkie and am so glad that I tried this recipe. The author wasn’t exaggerating, I think this is the creamiest recipe I’ve found. Oddly, it’s even creamier after reheating it in the oven the next day. I have a few favorite!
This is my favorite Mac and cheese recipe. I’m a picky eater and picky with how I like my Mac and cheese and this recipe is a crowd pleaser and easy to make.
If your recipe is curdling or stringy you need to pay attention to her recipe description where she clearly mentions cheese from a block works better.
You’ll have the same issue with any recipe it you use bag cheese with the anti caking agent.
I followed the recipe to a t and the milk started turn into cottage cheese. Not good at all. I’ve been cooking for a long time now.
This recipe is the best one I’ve ever made. I’ve always had trouble with gritty Mac and cheese, so I tried this one, and it is amazing. It is not soupy if you let it sit. It becomes a creamy delight!! I think the one piece of advice I could give to make this correctly is to make sure you have your ingredients ready for the cheese sauce. And take your time!! You cannot walk away from the sauce and expect it be perfect and creamy unless you cook it properly and watch it while cooking!! I have done this so many times and ended up with a gritty separating mess!! So I swore to do the sauce step by step and not get sidetracked and I think that’s one of the reasons it turned out perfectly. I even used pre-shredded cheese!! Good luck to everyone, it really is a good recipe when followed step by step!! Happy quarantined Easter, 2020!!
Great recipe!!!!
Melted velvetta, butter, cream to taste. My kids won’t any other kind. It’s all you need and it is devoured at church pit lucks.
Hi! This looks amazing. I’m a stovetop girl myself. Does this stay creamy after seating out for a while, like at a party? It’s the worst when the Mac gets cold and it’s a block of glue. Thanks for your time!
Like many pasta dishes, the gluten does make it tighten up as it cools. It is an easy problem, however, to fix. I just stir in a little more milk and mix in until you can easily stir it. I find I have to do this after it’s been stored in the fridge,. After it’s reheated in the microwave, it’s just as creamy (or even more so because of said gluten) as it was when freshly made. The hubs just adores it, and bogarts all the leftovers!
I used this recipe to make Mac and cheese to go with our baked ham for New Year’s Eve and everyone just loved it. I will use this recipe again. It was very creamy and cheesey. Thank you for the recipe 😊
This recipe turned out great! I made this for Thanskgiving. The cheese sauce is so creamy and cheesy! Everything I love about mac n cheese! I thought the portion size might be small given the amount of macaroni used, but it actually makes a lot! Everyone loved it. Will definitely make this again.
Made this and my family loved it ! I also added cream cheese bc I needed to use it before going bad. I also added a little smoked paprika. I want to make this for Thanksgiving can you help me convert this for 20 people or send me a link for a calculator please ?
my names Ari too
Could cubed Velveeta cheese be used instead of sliced American cheese? Thanks!
I think that should work!
i made this but with mozzarella instead of cheddar (i don’t like cheddar but love mozzarella) and it was AMAZING!!! it’s a little grainy if it’s not warm enough but i think that’s because of the mozzarella but nothing that is bad. i also used medium shells instead of elbow pasta. but this is so far my fav recipe. it’s super easy (easy enough for my 13 year old daughter to make by herself without help) and it’s just so good! cleanup isn’t hard either, you just have to let the pit soak!!!!!! AMAZING!!!
do you know if it is supposed to be sliced American cheese like Kraft singles?
This is a little late, however, if you use pre-shredded cheese your sauce will be grainy due to the non-sticking agents used.
Let me start by saying I really liked this. My teenaged son who is the mac king did not. He said it was like soup. I did notice that others mentioned this. When I served it up I couldn’t deny it looked like a big soupy mess. When it sits for a minute it thickens up and is less like soup. Just don’t let it sit too long because the American cheese gets too goopy.
Also, I did notice a grainy texture. Sharp cheddar always seems to be a touch grainy. There’s soooo much in this recipe that I expected it to be a little grainy. I didn’t think the texture was bad.
It is a lot of sauce for the amount of noodles. You can always half the sauce if that suits you better. You could also use half and half and less of it. Next tine I will use half and half and make only half the sauce. I will also use about a cup or so less sharp cheddar. However, you can make it just like the recipe says and it’s yummy. Just let it sit for a moment so it turns from soup into macaroni or use a slotted spoon to drain some of the soupy.
Again, I ate this up regardless of my waistline.
I would love to have the dad’s recipe too. We don’t like American cheese.
This recipe is for those of us who wanted a soupy option.
I love this recipe. It’s the best mac N cheese I’ve ever had!!
First off, she’s not kidding. This recipe makes enough to feed 8-10 people (at least in my house!)
My sauce was a little grainy too, but I think that was because I didn’t give my flour enough time to cook out (or maybe I overcooked it, there was a lot of distraction happening.) Also, it thickened up nicely and the grittiness went away after it had “sat” for awhile (okay, maybe I was snitching bites later when putting away leftovers!)
For those complaining that the mac n cheese sauce is too liquidly, make sure you’re giving roux+liquid enough time to cook/blend before adding cheese.
The second time I made this I reduced sauce incredients by about 25% and it still came out plenty cheesy, but slightly less overwhelmingly so!
Reduced milk to 2 cups and used 1 cup heavy cream. The grainy texture is from over cooking the white sauce. When cooked right it should have a creamy, velvety texture. Made it for Easter dinner and with the tweaking it came out perfect.
I really enjoyed cooking this delicious mac and cheese, even though my house burnt down in the process.
Made this tonight and it’s very grainy.
When you make your roux (butter/flour/milk) add your cheese to the heated mixture slowly. … Do NOT add the cheese to the mixture if it’s boiling/bubbling. Adding cheese to a bubbling mixture will cause the cheese to break down. The emulsifiers and coagulants break down when heated thus causing a gritty texture.Sep 25, 2018
Recipe is simple and love the cheesiness BUT the texture was really funky and actually kinda gross. I followed the instructions to a T. Not sure what gave it that texture but next time I’ll try a different recipe.
Way too much cheese and gross gritty texture. I followed the instructions exactly and it does not taste good! Giving a star because it’s easy to follow and described well. Don’t recommend this. It isn’t even worth following again and costed over $10 make!
Good flavor, and creaminess. But this is enough cheese sauce for 3 or 4 times the noodles.
Mac & Cheese Soup!! I will not use this recipe again!
My friend made this for the kids and every single kid ate seconds or thirds. I tried a bite and could see why! It was delicious!!! I got the recipe from her so I can recreate it because it’s one of the few meals that both my kids will eat. Thank you for the great and simple recipe!
It came out liquid like soup. TOO LOOSE!
HORRIBLE AND A HUGE WASTE OF MONEY! I’M SO MAD! I FOLLOWED THE DIRECTIONS TO A T AND GOT A GRAINY MASS OF UNEATABLE CRAP!!! So much for trying some thing new! How about you put all the help tips up by the recipe! Man! I am one mad customer! I don’t have a lot of money to spend on groceries thought this would go for a couple of meals what a waste ….
It’s gritty because you used the wrong cheese. She very specifically says fresh cheese. This recipe always turns out great for me. You just don’t know how to cook.
Uneatable is not a word. Inedible is though. Calm down, it’s not our fault if you can’t follow a recipe. Mine came out perfect, I added a little extra pasta to mine. It repeats perfectly.
I made this sauce using white cheeses instead of yellow, including using white American cheese, and was hoping it would come out as creamy as the video. Unfortunately, my sauce broke and was very grainy. I read why this happens and it sometimes has to do with the sauce being too hot when adding the cheese. It would have been a really useful tips if you let the readers know that removing the bechemel off the heat and then adding the cheese would help make sure the sauce doesn’t become grainy.
The flavor was good, but the texture needed improvement. I’ll be trying this again and will amend this comment as needed.
I totally agree mine was so grainy and it was eneatable! So disappointed wasted so much money on the ingredients!! It was GROSS!
I followed the recipe as written…it was fantastic! At first it seems a little soupy, but once the macaroni sets it was perfect. It also kept and reheated very well. Great recipe!
I just made this for our thanksgiving and I’m disappointed. I used the packaged block cheese and shredded it myself and it still came out so grainy. Not at all creamy. I even added more American to see if I could cut the graininess but nope! Not sure what I could have done wrong!
This was great! I made this for my son’s preschool Thanksgiving lunch and it was creamy and perfect. I had to make this ahead, and I think the extra sauce worked well to keep the dish creamy when it was reheated. Thank you for this recipe!
Honestly this recipe was amazing- I read through all the reviews and comments and I have a few things I think will help future makers of this recipe.
1. CHEESE:I used my own mix of cheeses (All from trader joes – none pre shreaded- Gruyere, white cheddar, Truffle Cheddar, Colby/Montenary jack mix) and it came out great! You can really use whatever flavors float your boat.
2. TIMING: I followed this exactly and did have to wait more than 5 minutes for the mixture to thicken a bit after adding milk (about 8 minutes). But timed the cooking of the flour/ butter exactly and did not have any curdling or grainy-ness which I’ve had trouble mastering in the past!
3. SAUCE-PASTA RATIO: I made 2 lbs for a BBQ and since reviewers said it was too much sauce I listened and doubled the pasta but left the rest of the recipe as is. If serving immediately this is a great method! HOWEVER, in the likely event you’re waiting a bit and leaving this in the oven on low to stay warm (covered) which I imagine most people making that much pasta are doing- DOUBLE the cheese sauce recipe as well as the pasta (or for 1 lb, leave recipe exactly as written). After an hour on very low heat it was still yummy but the pasta had absorbed some of the sauce/ it had become drier. The texture it was at was good if you like drier Mac (think boxed style i.e. annies ) but if you want that drippy, gooey mac like I do (think stouffers or panera)- you’ll wish you had more sauce for cheesey goodness!
Hope this helps! Will be making this recipe again :)
Hey, did you know that the micro diner on Shiloh street is using a pic of your mac n cheese as theirs on their online menu?
Oh gosh, I did not know that, thanks for bringing it to my attention!
I just made this for dinner. I had my family taste test it before the meal. I thought they were going to faint it was so good! They said best they ever had!! Me too ! Thanks for sharing.
I would like to make this ahead of time for a party and will be tripling the recipe. We are going to have a Mac and cheese bar. Your pictures are exactly what I want for the main food attraction. What would be your suggestions for prepping, storing, and reheating? Thank you
Hi Ann, You can make ahead of time, then I would reheat over low heat or place in a slow cooker on low until warm, then switch to “warm”. You may need to add a splash or more of milk to thin out the sauce if it has thickened up. Enjoy! :)
Delicios! Probably half the recipe next time because it makes ALOT!
If you’re able to use just a pound of macaroni for 32 god damn ounces of cheese sauce you should be reported to the authorities
I made this for my 3-year-old and husband…we all loved it! Yes, it was super creamy, but that was a bonus for us. Shredding all that cheese by hand was tedious, but my boy saying “Mmm, Mac & cheese good!” after the first bite made it worth it. I also froze our leftovers in a double layer of freezer bags, and reheated by putting it into a pot of boiling water. It tasted great, and the consistency was still spot on! Thanks for this excellent recipe.
Could I make in advance a few hours and reheat with some extra milk?
Hi Megan, Yes, definitely. You could also keep warm in a crock pot if you’d like!
I made this tonight, it was very good but I think 4 cups of milk instead of 5 would have made it better. I ended up having to boil some extra noodles at the last minute and adding it because it was too soupy. I also added some paprika and mustard powder just for a kick.
I’m boiling extra Mac right now for Easter brunch. WAY too much sauce. Literally soup!
I made this recipe and other than substituting shells for the elbows, followed it to a T. Unfortunately, the sauce turned out thick and chalky.
Pre-shredded cheese has been mentioned a few times as a potential cause and while I agree that fresh is better, I have made plenty of mac n cheese with pre-shredded that turned out great.
I’m also certain that the heat wasn’t too high. Maybe too much flower? Still searching for the perfect no bake mac…
Hi Josh, I honestly don’t think the flour would make it chalky as long as it was integrated correctly, but pre-shredded cheese will absolutely make a cheese sauce gritty and chalky. Anytime you’re making a cheese sauce, definitely shred your own from a block to achieve the creamiest, smoothest consistency.
I love this recipe! i much prefer a creamy mac and cheese over the baked ones. The only thing that was wrong with it was it was a little gritty but that is just lack of stirring the flour butter mixture correctly not the fault of the recipe at all total user error. When i reheated the left overs i just added a little bit of milk to the bowl and it was nice an d creamy and soupy again. I might even add an extra 1 cup of milk for the next time since it cooled in a think state vs a creamy.
This recipe is definitely for those that prefer the creamy side of mac and not the just coated in cheese. I have been looking for years to duplicate the Safeway mac and cheese they used to sell at the hot lunch soups and stopped.
In the creamy Mac and cheese,can I look use mozzarella cheese,to substitute a cheese?
Hi Susan, You could use mozzarella for some of the cheddar!
My Grandmother always used grated brick cheese, to make her stove top Mac & Cheese. I substituted the cheeses, used brick cheese….delicious.
This is the best macaroni cheese recipe. My kids loved it. So creamy. I’m always looking for a stovetop recipe because I find it quicker and easier when the kids are hungry. Maybe it’s just easier because they can see me checking on the pan or stirring it and they know the food is coming soon! This way they stop complaining because they can see it happening!
I made this mac & cheese and it is amazing. The creaminess is delightful! So yummy i’m going to make it today for my husband.
CONGRATS MICHELLE 🎉🎉❤
Made this tonight, it’s pretty awful. The sauce broke and is grainy, the flavor is pretty bad. There’s nothing creamy about it and if I had to guess it’s far too much sauce for the pound of pasta. I had disappoints kids and I’m out a fair bit of money in dairy products.
This recipe is super creamy and cheesy. I receding halting the eBre recipie and adding a bit more milk to give it a thinner texture. Overall it wasn’t really good. If you are giving it to your cheese lover family they love it but otherwise this maybe not be the best option.
Could you use 2% milk instead of whole milk?
Hi Sydney, Yes, but the sauce may be a bit thinner.
I’ve been looking for a creamy Mac n cheese recipe ! Quick question though, would it still be creamy if I put it in the oven to bake with bread crumbs? Also I was thinking of adding smoked Gouda. Would the sauce still be creamy ?
Hi Summer, Yes I think it would still be plenty creamy if you baked it with bread crumbs on top. Smoked gouda would be delicious!
Stupid question I guess. You made mention that this makes a TON. I am making this recipe for Thanksgiving (I have been searching for the right stovetop recipe and this looks awesome). However, our dinner is quite large and wasn’t sure how much a TON might equate to in servings. Any help on that?
THANKS so much!
The recipe says it yields 8 to 10 servings. That’s when following the recipe exactly as listed above. Hope that helps :)
Hi Jan, 8 to 10 servings (listed in the recipe above). I think as part of a large meal, it would be enough!
Just tried it!!!!! Not sure what I did wrong, but I was disappointed….. It was grainy and not enough noodles. Tried adding more nodded and still was not a hit😣
Your recipe calls for 8 ounces of American cheese, can you give an example of even just let me know what cheese you used for that? I’ve gone out prior using a different recipe that called for “American cheese” it didn’t melt at all. Needless to say I’m a little afraid to buy “American cheese”. So if you have a favorite brand you use please do share thank you.
Hi Tonya, The most common brand of American cheese sold at the deli counter here is Land o Lakes. If you can’t find American cheese (and it is super creamy and melts exceptionally well), you can substitute colby cheese.
I thought it was a bit much on the sauce too although it does thicken a bit on setting for a few minutes.. Sopping up the “extra” sauce with a nice slab of bread is heart stopping goodness :-) When done slowly, the sauce is velvety smooth and delicious. I substituted 8 oz of smoked Gouda for 8 oz of cheddar and WOW – sooooo good.
The American cheese does add a nice creaminess to the sauce – I used Land O’ Lakes yellow from the deli as well.
Thanks for the inspiration for this one – never going back to the box again
I’ve always loved mac n cheese, but the boxed stuff just isn’t healthy. It was hard to find a recipe that resulted in my preferred pasta to cheese ratio, but this was it. I’ll never make anything else. I’m eating some of it as I’m typing this.
Yum! This turned out delicious. I only made 1/2 since I am the only one who really likes it. I had to bring some into my sister because it made so much and I still have enough for 2 more lunches. She loved it too! I used cashew unsweetened milk due to a milk sensitivity. I used a medium cheddar and monterey jack, that’s what I had. I will definitely make this again.
This is truly the creamiest Mac and Cheese ever the entire family loves it. Hands down the best ever
I used less (1/2 to be exact) milk in mine for 1 box of macaroni
Can skim milk be used?
Hi Steven, I have not tried it, but you might have some trouble getting the sauce to thicken if you do so.
Awful recipe.
First of all. FAR too much milk, it was like soup, not sauce. Had to drain at least half of the sauce. Second of all it’s far too grainy. Used the exact amount and flour, and cooked on a low heat like it said and I could not get rid of the graininess.
Awful!
I’ve made this exactly recipe and had really successful results. It does produce a TON of Mac and Cheese for two people, but I froze some of it and was able to enjoy more later. Making it again tonight this time halfing the recipe and adding bacon!
Super excited to try this Mac And Cheese recipe ! I love all your recipes, Wouldn’t know what to do without you!
I made this as written but with two changes Velveeta instead of the American cheese. I also added a teaspoon of ground mustard. Turned out delicious. Next time around, I’ll use American. I just did not have any at the time I made this the first time.
Would be good with some roasted green chiles and/or bacon.
This is the best stove top mac & cheese recipe ever! It is easy to make and you’ll never buy the box stuff again. My nieces can’t get enough. Making this tonight for my Goddaughter’s birthday. Her request!
My cheese sauce was a little powdery, even after simmering for 5mins. Should I sift the flower first?
Hmmm I’ve never had that happen, I’ve never sifted flour when making a roux for sauce. I would instead make sure that you cook it long enough before adding the liquid, to ensure that the raw flour flavor is cooked off – it should look caramelized. Hope that helps!
I love this so much and i will be trying this recipe out tomorrow!!Thank you so much for this recipe
I am about to make this now! Yay!
Does it freeze well?
Hi Hayley, Yay!! I have never frozen this, so I can’t say for sure how well it would thaw. If you try it, please stop back and let me know how it does!
I made this and it was awesome and creamy. It is my new mac and cheese recipe!
I should add that I modified the recipe to use sharp cheddar and gouda!
What is American cheese exactly?
I’m asking because I’ve never seen that where I live (Germany) and am curious what other kind of cheese I can use instead.
Hi Victoria, It’s a common product in the U.S. available in the deli and as packaged, pre-sliced cheese. It’s basically a processed cheese product that melts very easily and creamily. Here’s some info: https://en.wikipedia.org/wiki/American_cheese
Its OK the cheese is not right but overall its good
I just made this! And while it tastes delicious, it kinda curdled on me a little bit. My OCDness is annoyed, despite everyone loving it. I’m just curious as to what could have caused it?
I read through the comments. I think it was my pre-shredded cheese. Ugh. Cheating never gets you far.
I made this a couple weeks ago. The sauce became kind of gritty. What did i do wrong and how do I not do that again?
Hi Ali, Did you happen to use pre-shredded cheese? It can often times turn gritty once melted since it has an anti-caking agent dusted over it to keep it from clumping together, as opposed to shredding cheese by hand off the block.
My family absolutely loved this macaroni! I did use 2% milk instead of whole milk and less butter and flour (3 less tablespoons butter and 3 less tablespoons flour), but that was because I knew the calorie content of this recipe has to be very high. The texture and taste reminded me of stauffers, but instead of processed, it’s homemade!
even tho there a lot of sauce, I loved it. It was really creamy. I did go with 4 cups of milk and 1 cup of heavy cream. But maybe cuz I’m a guy, extra sauce makes me happy
I’m not a chef, but I made this recipe and it was awesome! The best Mac n Cheese I’ve made .
Thanks for sharing!!
My sauce came out with little bits of chedder? in it. It’s creamy but not smooth at all. There were also light brown bits floating in it. I’ve taken them out and tried whisking the sauce more but I don’t know what else to. made the recipe half of all the ingredients. Help!
Hi Kat, Did you use pre-shredded cheese? Or shred it yourself from a block? Pre-shredded cheese does not melt exceptionally well. Brown bits? The only thing I could guess is if the roux didn’t totally smooth out when you mixed in the milk.
Started to make the recipe, realized almost immediately while grating the cheese that it seemed to be way too much. I ended up using 16 oz. of cheddar. The milk also seemed very excessive and I wish I’d have reduced that as well. Did everything else as directed and ended up with enough sauce for at least twice the macaroni. It would have been soup had I added all the sauce. Mine was a bit gritty (likely from trying to thicken the excess of milk) but the flavor was nice.
I just made this after intense grad school studying and it tasted amazing!! I substituted out the whole milk for unsweetened almond milk because I can’t drink whole milk. Thanks for the recipe!
How many will one recipe feed? I’m trying to make for about 60 people and need to know how much to increase recipe! Thanks
Hi Jamie, The yield is at the top of the recipe box, if you’re looking in the future… serves 8 to 10. Enjoy!
Just made this for dinner, very creamy! However it yeilds a lot of sauce! We had to make extra pasta after to mix in to soak up some of the extra sauce!
Made this today for a party. I just reduced the whole milk to 4 cups instead of 5 and used two blocks of Cabots seriously cheddar 8oz each total of 16oz and 1/2 lb of yellow American cheese from deli. Changed the pasta from elbow to Barills Callentani and added fresh crack pepper and very small amount of Penzys roasted garlic powder. It came out creamy and delicious. Added to crockpot to leave on warm. Remains creamy . So reducing milk and amount of cheese works very well with the 1lb of pasta .
This is the beatbox homemade mac and cheese recipe I’ve come across, definitely my new go to! Just made it tonight for the first time. It’s super creamy, so creamy that I added another 1/2 lb of pasta and it came out PERFECT!
And by beatbox I mean best ????
I agree with you about eggs in Mac and cheese. It just doesn’t sound good to me! I will be trying this tomorrow. I need to get milk!
How do you recommend reheating this? I want to make it for my sons birthday party and I would like to be able to make it ahead of time and reheat it but I don’t want to lose any of the creaminess! Thanks in advance!
Hi Marybeth, I would recommend in a pot over low heat (or even in a slow cooker on warm or low), stirring often, and adding a little bit of extra milk if needed to loosen it back up.
This is the best mac and cheese recipe EVER
Add lobster and it really rocks. I bought “ends” at the deli , and it was perfect. 5 cups of milk is a little too much, start with 4and adjust up
I made a version using this a base and it was fantastic! Cant eait to try it as written!
I made this recipe exactly as printed. I wanted to make mac and cheese for my daughter’s sleep over and decided to try something besides my go-to smoked gouda mac and cheese recipe. The cheese sauce in this recipe is good, but it made way more sauce than needed for 1lb of pasta…my pasta was floating in it. I ended up having to bake it in order to soak up the excess sauce. I would recommend using 4 cups of milk rather than 5.
I made this last night (testing it out for a dish to serve at my daughter graduation party), and halved the cheese sauce recipe after reading reviews saying it was too soupy. The flavors were spot on! It’s everything I was looking for in a creamy mac n cheese…however…I will be making this dish as it is printed above for the party, and here’s why;
Immediately after adding the sauce to the pasta, yes…it’s a little thin, but within thirty minutes (remember…I made half the amount of cheese sauce the recipe calls for) it began to thicken up, and was still creamy, though slightly set. After dinner, as I was putting leftovers away, the pasta was coated with the sauce but slightly dry…like a baked mac n cheese, which is not my favorite. So, because this dish is going to be out on a buffet for at least a few hours during the party, I want it to be at its maximum creaminess even after it cools down. I’m sure I will not be disappoint.
I have looked for years for a good, homemade mac n cheese recipe, and now I can stop looking. This is going in my recipe book.
To die for!
im not a fna of chese but wen its like that.. then you got a prob.. dont agee that u neeed to sit ur mac in a pool of it that u forget y the mac and chees eis ther.e. ratios and portions r impotant and as a chef i undrstand y plp tend t see thingd for wat they r not. i see things for wat they r so wen i look for a recipe i can say wow this idiot aded to much salt or not enough sauce for the amount of rice or etc. u and ur creamy stuff.. il make my own with half as much but the best part is im not making it for myself as i dont care for gooey cheesy over the top but my own fam.. have a good one
The consistency was very good and it was easy to make. It tasted paste to me thow.
I have made homemade Mac & cheese my family loved it I only added grated cheese and milk and butter then mixed it through with the mac. then in the oven it went….I made your version today because my youngest daughter’s friends mom makes hers creamy so I found this recipe and it is the BEST so glad I found it…..thank you ps… making it again this Tuesday for supper..Delish
Made this tonight to take to a party. At first I thought it was too runny. It thickened up nicely while remaining creamy. This is definitely my new go-to Mac n cheese recipe. I got so many compliments and multiple people asked for the recipe. For those who like spicy food, I divided it and added a tablespoon of cayenne pepper to one half.
This looks a bit too, uh, creamy, but that will work best for me. I’ll add diced meats, portion it into storage containers & freeze them.
Do you use deli American cheese or is it Velveeta?? This dish looks so delicious. One of m favorite foods is mac n cheese!
Hi Laura, I used deli American. Enjoy!
I just made this for my kiddos and it’s so yummy! Super creamy and great flavor! I used white extra sharp cheddar and added a touch of nutmeg and dry mustard and used shells instead of elbow! Thanks for the delicious recipe! I’ll be making it again!
OK, so am I the only one who ended up with waaaaay too much sauce? I halved this recipe and still ended up with 2 cups of extra sauce, ha!
HOWEVER. I am toying with the idea of freezing the leftover sauce for future use, because we all really enjoyed it! Son who loves mac & cheese of any kind gobbled it up, and husband who is pickier declared this recipe a hit. Thanks for sharing.
I am making the Irish Car Bomb cupcakes.
Is there some way to incorporate Creme de Menthe in this recipe?
Where would you use it? I need a second light alcohol cupcake for St. Patrick’s Day.
Thank you
Hi Maureen, There really isn’t a good way to incorporate Creme de Menthe into that recipe – that trio of ingredients (Guinness, whiskey and Baileys) is a very specific combination.
Just tried this today and it was great! Came out so smooth, even without the american cheese (didn’t have any).
I did reduce the 5 cups of milk to 2 1/2 cups just because I thought it would be too much and added some garlic powder and it worked perfectly. Def keeping this in my recipe book.
I used a different cheese and it came out bland, but next time I’ll use the sharp cheddar. This was pretty easy to make, only difference is I had to add a touch of corn starch. I also added a touch of cayenne and cumin, and that helped my mistake. I will be trying this again!
This is amazing! The only bad part is when you add the butter and flour mix it burns a bit and makes big black chunks on stuff. Though it leads to its name, it’s so thick and creamy. Love it!
The sauce is AMAZING as written!! Next time, I might make half the sauce or use twice the macaroni, but I actually don’t think it’s an excessive amount of sauce for one pound if you like really saucy mac and cheese. I just like my Mac and cheese a little drier.
Made this tida, great taste a little to soup though. I will make it again but will use less milk and cheese or add more macaroni.
I’ve made this recipe twice, thinking I made a mistake the first time, because it sounded sooo good. Both times, the roux was much too floury and certainly not smooth and creamy. The sauce itself is way to thick and not at all like the photo portrays. Also, frankly 2 pounds of cheese for this mess is ridiculous. Once again, confirms on line “cooks” that don’t know what they’re doing should stay off line and in their own kitchens.
2nd time I made this…still way to liquid you, even after more flour in butter mixture. How did you get it to thick Patti?
Wow, it’s one thing to give constructive criticism, it’s another to be downright rude. I made this recipe one single time exactly as the recipe says and other than having enough cheese mixture for double the amount of pasta (which was no biggee..made some more noodles and will see how well it freezes!) it turned out delicious!
@Tess, do you think you might comment again when you’ve tried the frozen? I am thinking of doing the exact same thing because we LOVED the recipe but also ended up with a lot of leftover sauce. And frankly, to let that sauce go to waste would be criminal. ;-)
I also need a good stove top macaroni cheese recipe. I’ve been trying to wing it and mix all the right things together to make it for the family but it always ends up being a wrong consistency. I’m going to try this recipe. It looks so creamy and delicious.
I love Mac n cheese but I’m picky & our large family is Pickier. I’ve been experimenting lately and this seems to be the best one I’ve made!! Only problem I’m having is getting butter/ milk to thicken a tad and getting the cheeses to melt on that simmer temp (I turned it up to medium).
Great job.
My 3 and 9 year old grandkids loved this recipe. I have prepared other Mac and cheese recipes, but they like this one the best. The American cheese makes it creamy. I used mild cheddar as I thought the kids would not like the strong flavor of the sharp. However, next time I will use the sharp as I feel it will give a richer cheese flavor. My 3 year old granddaughter is a picky eater and she had seconds. Thanks for this easy yet very pleasing recipe.
I need more than 6-8 servings for a crowd. Would this recipe work if doubled? Would it take longer to cook? Or did this recipe feed more than 6-8 people as is? Thanks! It looks delicious
Hi Deborah, If you doubled it, it may take a little longer. If you’re serving it as a side dish, it will definitely stretch. I’m not sure how many you’re serving, though.
This is a great recipe if you make one change. I make a lot of mac and cheese and I cooked 2lbs of pasta because I knew this would be like mac and cheese soup. 1 lb of pasta, 5 cups milk, and two lbs of cheese didn’t seem right to me. I added a pound, stirred, and then ended up adding 1 lb more, that made two 13 x 9 pans for Thanksgiving. With that change and a little dry mustard added, I won’t ever make another recipe ever again. The added american cheese made for a really smooth, creamy dish! I am making this again in a couple days. Thanks for the recipe!
Thanks for the review Crissy! And thanks for sharing your adaptations :)
I just made this to take to our Thanksgiving gathering and had to test it out first. I have to say, it IS creamy but not as tasty as the picture looks. I made it exactly as directed but it is kind of bland even with salt. It just has a kind of weird taste, maybe the sharpness of the cheddar? I honestly don’t k ow what I can do to make it less, blah. Maybe I’ll add a panko or bread crumb topping.
HI!!
I was hoping to make this as a side for Thanksgiving however I need enough for 25 people. We will be arriving 1 hour before we start to eat…is there any other way to reheat this other than microwave? What if it sat on a warmer for the hour before we eat and was made fresh before we arrived at the house we ate eating?
Thanks!
Hi Clea, I think your idea of making it fresh right before leaving, then keeping it warm for an hour or so should be fine.
Hey, I think the reason why your macaroni and cheese turns out grainy is because the heat is too high. You have to put it on low when you are making it. Works for me when I do it. Hope I was helpful. ?
tastes awful. no flavor at all. :( super disappointed and a huge waste of $!!
The ratio of cheese to sauce is way off. I’m
A huge cheese lover and there was entirely too much sauce. Also mine came out very gritty. I did use pre-shredded cheese, not sure if that had anything to do with it but I think I have hangs to keep looking for a rich creamy recipe that’s worthy.
Hi Eileen, It is a saucy recipe, I’m sorry you didn’t enjoy it. But yes, grittiness would definitely be due to pre-shredded cheese. It is coated in an anti-caking agent that causes grittiness when melted in large quantities.
YUM!!! This looks amazing. I know you mentioned it makes a lot, but do you think I should double the recipe if I’m making it as a side (to go along with pulled pork) for seven people?
Hi Allison, I think a single recipe as a side dish would be fine, unless you think people would really pile on the mac and cheese. If so, go ahead and double, and then enjoy any leftovers :)
Hi Michelle :) I don’t think American cheese is available in my part of the world -_- What else could I add to make the sauce creamy?
Hi Sophia, It’s super creamy, so if you have something like Velveeta that melts really well, that would work too.
Hi! I was wondering how you can prevent the flour to turn into solid once you add it to the melted butter? Another recipe for baked mac and cheese had this step as well and every time the flour and melted butter turned to mush
Hi Vanessa, It’s actually supposed to turn to a sort of mush when you whisk flour into melted butter. Then when you begin to slowly whisk in the liquid, it loosens up and melts into the milk.
Can I just use more cheddar cheese in place of the American cheese?
Hi Reyna, You could, but I think you would be losing some of that ultra creaminess that the sauce gets from the American.
Would you be able to suggest anything else to substitute the 5 cups of milk please?
Hi Sarah, I mean, you could use half and half if you want something even richer, but otherwise, I don’t know of any substitute you could use for making this sauce.
This shouldn’t look so amazing and delicious but it does!
Xoxo
Serein
https://sereinwu.com/
Case closed, inDEED – jackpot!! Couldn’t wait to make this, so I grabbed the first available minute today, after spending an absolutely grueling, exhausting 6 hours reading and having lunch at the beach. This is delightfully uncomplicated, back-to-basics comfort food. I’ve tried countless recipes for this classic over the decades, and found some that were really good, but not the stuff dreams are made of. This is.
I think I’ve figured out that I’m just not a fan of baked mac and cheese. It’s not that it’s bad. The crusty stuff just does nada for me. I’d much rather have creamy, smooth ambrosia, which this delivers in spades. Often the oven baked iteration is dry, or at least driER. This has a great sauce-to-macaroni ratio, meaning the pasta is dripping with it.
Last month, I tried a crockpot version on a popular blog, that drew rave reviews. The sauce was grainy, the pasta mushy, even after cooking it far less than the stated time. Needless to say, I was spectacularly underwhelmed.
I love how this doesn’t go for the gimmicky stuff, like sour cream, cream cheese, yellow mustard, garlic, onions, etc. it relies on cheese for flavor and thick , perfect creaminess. This recipe puts the exclamation point on the KISS principle (Keep It Simple, Stupid!) As my mom always told me, less is more. And Mom, who would have totally approved of this recipe, was ALWAYS right…
I’m curious as to what American cheese is. I don’t think we have any cheese in Canada that is called American. What is the consistency? Is it like Velveeta? Your pics look so appetizing, and I want to make this mac ‘n cheese ASAP!!
Hi Kim, American cheese is a blend of a couple of different cheeses and usually some type of milk or cream. It’s soft and melts extremely well…
https://en.wikipedia.org/wiki/American_cheese
http://www.landolakes.com/Products/Cheese/Fresh-Sliced-Deli-Cheese/Deli-American-Cheese-Product
Oh my! I can not wait to make this!!!
Looks so good. I needed a better mac and cheese recipe, thanks for sharing
I can’t get enough of these images – that macaroni and cheese look so creamy, chees-y and delicious. The ultimate comfort food!
Jacqueline from Go Go Go Gourmet never disappoints with her recipes! I’m so glad you liked this enough to showcase it on your website! Clearly your fans love it too.
She is just amazing and you should check out her site for many more great recipes!
I thought your first comment seemed a little passive aggressive. I hope you saw that Michelle gave proper credit to the source.
I’m totally dying over how creamy this is! Amazing!!
Kari
http://www.sweetteasweetie.com
Please forgive the double posting today, but I just gotta say I just finished making this for dinner. It is can’t-stop-eating good! I am so doomed . . . “go to stovetop” is absolutely right! It comes together so quickly too. I only had about 10 oz of elbows in the pantry, so I halved the sauce and had plenty. I did not have yellow American, only white, in the frig. I’m sure it didn’t alter the flavor, rather just made the sauce lighter in color than pictured. Thanks for sharing this recipe.
Hi Michelle, Comment away any time that you’d like! Love that you made this already and that you enjoyed it so much! Thanks for sharing! :)
Do you think this would still work without the American cheese? Or would that destroy the texture? Looks good!
Hi Jen, I really think that the American cheese is vital to achieving that signature creaminess.
Okay, not sure if I’m being stupid or not…..but are we talking american cheese like the slices wrapped in plastic, or is there another kind???? I have tried so many recipes and it must be the american cheese that makes it creamy.
Hi Erica, Yes, that’s American, although I never buy the ones wrapped in plastic – I buy Land o’ Lakes yellow American cheese from the deli counter.
This looks fabulous! And with two pounds of cheese to one pound of noodles how could it not be?! But do you think I could sub out the the American cheese with more cheddar or some other yummy cheese? I’m not a fan of American (at all) or is it necessary to achieve that extremely creamy texture?
Hi Lisa, I really think that the American cheese is vital to achieving that signature creaminess. It’s definitely not overpowering in this recipe, as you use so much more cheddar. That being said, if you choose to make the sub, let me know what you used and what you thought!
I subbed in cream cheese for the American cheese and it was wonderful!
I am picky when it comes to my mac n cheese but this looks soo yummy!
(and how simple it is to make!) My 8 yr old grandson could eat mac n cheese every day of the week. He thanks you for this recipe!!
Joseph loved this!! I hope your grandson does too :)
This looks amazing! My hubby LOVES mac and cheese so I will definitely have to try this! I have an amazing recipe for macaroni bake that I will send you later. It has all things good (cheese, mayo, etc) and is always a hit at gatherings. Also, congrats on you pregnancy! We must be on the same wavelength with kiddos. My little girl was due the same day Joseph was born, but came on January 22nd. I’m now pregnant with #2 (surprise!) and he/she is due on October 5th! Weird! Hope your pregnancy is smooth sailing from here on out :)
Hi Jana, Wow, seriously on the same wavelength!! Congratulations to you! I hope you have a healthy pregnancy and a safe delivery!
Dumb question alert, but how would it be best to reheat this once I’ve made it? Can I just plop a bowlful in the microwave and expect good results?
You might want to ask the original creator of this recipe. :)
Hi Lauren, I reheated mine in the microwave and it warmed up beautifully!
This sounds very much like my recipe for “Cheesy Noodles.” The only difference is that I use a can of cheddar cheese soup in place of your American cheese and doesn’t contain any flour, so no “white sauce” prep time. Makes it even simpler to throw together for a quick “comfort food” dinner. We like to use rotini pasta, as well.
That’s how we made it when I was growing up! I’ve since stopped since the soup formula changed many years ago and it just stopped tasting right to me (or at least how I remembered). I’ll have to give this recipe a try! I’m sure it will easily beat out the “thick & creamy” boxed version I’ve resorted to.
Looks so creamy, cheesy and delicious. Love how quick it can be pulled together, too. Total comfort food!
I can’t remember the last time I had mac and cheese. This looks so good!!
I’m afraid I’m a little stovetop-mac-and-cheese gun-shy right now. Just last week, I tried a so-called best stovetop macaroni and cheese from thekitchn.com. It looked SO GOOD in the picture, just like Velveeta Shells & Cheese! I made it the same day, followed the recipe to the letter, and it was dreadful! Totally grainy and flavorless. I so want to try your recipe, Michelle. Is it really, really, REALLY as good as it looks in your gorgeous photos? I’m sick about all the ingredients I wasted using thekitchn.com’s recipe. I think I’m going to chance it with yours, though. You haven’t steered me wrong yet!
I just made this for my family for dinner this evening. I can assure you that you won’t be disappointed. Not at all grainy and the flavor is great. Try making a half recipe if you’re concerned about it not being quite right and wasting ingredients. I made 1/2 since I only had a little over 1/2 pd of elbows, and the recipe works perfectly . . . so creamy and scrumptious. I used 3 T of flour for the halved amount. I think you could confidently give this one a go :)
P.S. I’m not THE Michelle of Brown Eyed Baker, but somebody who just made this recipe. Didn’t want my name to be confusing ;)
I can’t tell you how much I appreciate you taking the time to address my fear of trying this recipe, and for letting me know about the positive results you achieved. That was all I needed to convince me to give this a go. Thanks so much!
If it helps, using pre-shredded cheese or overheating the sauce can result in graininess.
I made this recipe today. Terrible! Followed the recipe exactly. It made too much sauce for 1 pound of macaroni. It had a bad flavor too. I wasted all that cheese, butter and milk. My husband didn’t like it either. I’ll stick to Kraft original Mac and cheese.
Maybe you needed to adjust the seasoning or something, it was fantastic. There was quite a bit of sauce so about 1 cup less of milk might be enough. I just made it and the entire family loved it. So creamy and good.
Recipe calls for way too much milk, 3 cups max should be used. If you want it soupy you could always add more, but I don’t think it needs it. Otherwise this was creamy and tasty. Thanks!
Oh. My. Goodness. This looks amazing. Hello, comfort food!! Will be trying this out soon!
This looks amazing! I, too, don’t like baked mac & cheese, too un-creamy (if that is a word). I will make this soon! Grudgingly said – congrats to your Penguins, may they go far in the series.
Do you think this can be halved? There’s only 2 of us, and while I like leftovers, I’m not sure either of us need to consume that much mac & cheese (thought I would love to). Looks amazing, as usual. Thanks
Hi Tiffany, You can absolutely halve this recipe! Enjoy :)
What’s for dinner at my house tonight? . . . THIS! Added to that fabulous sounding cheese sauce when reading the recipe are your enticing photos. That last one with the cheese just dripping from the spoon makes me want this for breakfast ;) So excited about making this. I’m not always a fan of halving recipes, so it’s good to know how nicely this warms up (just in case there might be leftovers). Enjoy today; it’s going to be beautiful! And how about those Pens?!
I admit I have never been a fan of baked macaroni and cheese. Always seemed too dry for my taste! This looks amazing!!
I have an aversion to baked macaroni and cheese. There’s something about the texture that is so.unappetizing to me. But this …. OMG… just give me that big bowl and a fork please!
Seriously a bowl of heaven!
Wow this looks great! With a recipe as simple as this, why would anyone make that processed crap anymore? Hopefully I can convert my husband who absolutely loves the box stuff! I make the baked kind sometimes, but like you said, it’s time consuming. I also make a really good crockpot version, but it also takes a lot of time. Anxious to try this!
I would love a big bowl of this right now! Looks delicious.