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

Creamy Macaroni and Cheese Recipe

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4.5 106
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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 serving (1 cup) equals 653 calories, 46 g fat (30 g saturated fat), 143 mg cholesterol, 1,141 mg sodium, 35 g carbohydrate, 1 g fiber, 25 g 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

Nutritional Facts

1 serving (1 cup) equals 653 calories, 46 g fat (30 g saturated fat), 143 mg cholesterol, 1,141 mg sodium, 35 g carbohydrate, 1 g fiber, 25 g protein.

Reviews for Creamy Macaroni and Cheese

AVERAGE RATING
   (122)
RATING DISTRIBUTION
5 Star
 (94)
4 Star
 (13)
3 Star
 (6)
2 Star
 (3)
1 Star
 (6)
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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"

MY REVIEW
Reviewed Dec. 13, 2014

"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!!"

MY REVIEW
Reviewed Oct. 28, 2014

"nice creamy recipe. Makes a lot of sauce. I increased the amount of pasta."

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