Creamy Macaroni and Cheese Recipe
- 2 cups uncooked elbow macaroni
- 1/2 cup butter, cubed
- 1/2 cup King Arthur Unbleached 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
- Cook macaroni according to package directions. Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 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.
- Drain macaroni; toss with cheddar cheese. Transfer to a greased 3-qt. baking dish. Stir in cream sauce.
- Bake, uncovered, at 350° for 35-40 minutes or until golden brown and bubbly. Yield: 6 servings.
Reviews for Creamy Macaroni and Cheese(98)
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Hands down the BEST Mac&Cheese recipe!!! The entire family LOVED it!!! It is very creamy and smooth! Instead of Velveeta cheese I used Medium Cheddar and I doubled the amount of Parmesan cheese. I also used heavy cream instead of milk. You only need about 1 cup of heavy whipping cream.
Thumbs up because my mama taught me not to talk with my mouthful? NOM NOM NOM! Came out perfect, and I doubled the recipe. This recipe is a winner!
Great recipe. I like my mac and cheese creamy like this. I added some panko to to the top for a little crunch.
My kids liked this, but my wife and I thought it was gross. Too rich and creamy for my liking. It was also too pastey. I tend to like my mac and cheese a little milkier than this and not nearly as thick. Sorry, but I won't be making it again.
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