Creamy Macaroni and Cheese Recipe
Creamy Macaroni and Cheese Recipe photo by Taste of Home

Creamy Macaroni and Cheese Recipe

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4.5 108 124
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This is the ultimate mac-and-cheese. It's creamy, thick and very rich, and it holds the wonderful cheddar flavor. Once you taste it, you will be hooked. —Cindy Hartley, Chesapeake, Virginia
TOTAL TIME: Prep: 20 min. Bake: 35 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 35 min.
MAKES: 6 servings

Ingredients

  • 2 cups uncooked elbow macaroni
  • 1/2 cup butter, cubed
  • 1/2 cup all-purpose flour
  • 1-1/2 cups 2% milk
  • 1 cup (8 ounces) sour cream
  • 8 ounces process cheese (Velveeta), cubed
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon pepper
  • 2 cups (8 ounces) shredded cheddar cheese

Nutritional Facts

1 cup: 653 calories, 46g fat (30g saturated fat), 143mg cholesterol, 1141mg sodium, 35g carbohydrate (8g sugars, 1g fiber), 25g protein

Directions

  1. Cook macaroni according to package directions.
  2. Meanwhile, preheat oven to 350°. In a large saucepan, melt butter. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat; stir in the sour cream, process cheese, Parmesan cheese, salt, mustard and pepper until smooth and cheese is melted.
  3. Drain macaroni; toss with cheddar cheese. Transfer to a greased 3-qt. baking dish. Stir in cream sauce.
  4. Bake, uncovered, 35-40 minutes or until golden brown and bubbly. Yield: 6 servings.
Originally published as Creamy Macaroni and Cheese in Simple & Delicious March/April 2007, p44

Reviews for Creamy Macaroni and Cheese

AVERAGE RATING
(124)
RATING DISTRIBUTION
5 Star
 (95)
4 Star
 (14)
3 Star
 (6)
2 Star
 (3)
1 Star
 (6)
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MY REVIEW
Reviewed May. 24, 2016

"Very good!"

MY REVIEW
Reviewed Mar. 10, 2016

"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."

MY REVIEW
Reviewed Jul. 12, 2015

"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."

MY REVIEW
Reviewed Feb. 8, 2015

"Way too much flour and butter for your roux so I automatically decreased the amounts to half. You could not pay me to use processed cheese like Velveeta - I used farm fresh organic cheddar and Monterey Jack. No need for the Parmesan. Ratios of cheese to milk are also off and needed to be adjusted. I used stoneground mustard, not ground powdered mustard and added Worcestershire Sauce. I took this from one star to 5 stars easily with my tweaks. Let's just say, I created an entirely new recipe."

MY REVIEW
Reviewed Jan. 3, 2015

"best mac n cheese I found yet. if you love cheese this ones for you! did have a lot of cheese sauce so I added more pasta"

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