Creamy Macaroni and Cheese

"This is my absolute very favorite macaroni and cheese recipe and I have a large collection of m/c recipes. Adapted from Southern Living. I don't make this very often because I could literally eat the whole thing and lick the dish clean."
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by anniesnomsblog photo by anniesnomsblog
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Serissa photo by Serissa
photo by Jonathan Melendez photo by Jonathan Melendez
Ready In:
1hr 20mins
Ingredients:
11
Serves:
8
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ingredients

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directions

  • In a big skillet, melt the butter over medium-high heat.
  • Whisk the flour in gradually until the mixture is smooth.
  • Cook and whisk continually for 2 minutes.
  • Add in salt, pepper, cayenne, and garlic; stir to combine.
  • Gradually whisk in half-and-half and milk.
  • Cook and whisk continually for 8-10 minutes or until mixture is thickened.
  • Add in half of the sharp cheddar cheese; stir.
  • Add in all of the extra-sharp cheddar cheese; stir until smooth.
  • Take skillet off stove burner.
  • Mix together the cooked macaroni and cheese mixture; transfer to a greased 13x9 inch casserole dish.
  • Sprinkle with the remaining sharp cheddar cheese.
  • Bake in a 350° oven for 20 minutes (may need to bake longer for a crispy top).

Questions & Replies

  1. This is under make ahead so do you make it fully beforehand and reheat it on thanksgiving?
     
  2. If you use pre shredded packages of cheese is it still the same ounces?
     
  3. My Mac and cheese turned out a little gritty? What did I do wrong and can I fix it?
     
  4. seems like an awful lot of cheese. 30 oz
     
  5. Can I make this receipe with gluten free pasta and flour ? Can it be made ahead of time and frozen?
     
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Reviews

  1. Made this a few weeks ago ... sorry, just got around to the review. Made it for a potluck luncheon.<br/><br/>Turned out perfect. Two changes, I added a extra sharp WHITE cheddar, but that really didn't change the flavor, just the color. And, a few fresh bread crumbs as a topping. But again, it didn't change the flavor of the dish. Just a little crunchy topping.<br/><br/>It was creamy, easy and delicious. I honestly prefer mine NOT as creamy, but that is my personal recipe; however, I have found a creamier mac and cheese is preferred and this is very very good. I would make this any time. The first time I added some bacon, because my friend asked me too. That was equally as good.<br/><br/>There is only one thing I might try. Mom always added just a bit of mustard for a little tang. Next time I might try just a bit of mustard in the sauce.<br/><br/>But, a fantastic recipe and very easy to make.<br/>NOTE: to new cooks ... make sure to use a quality cheese and shred it yourself. Pre-shredded have chemicals in it to prevent molding and for preserving. Fresh grating cheese is the key.<br/><br/>Also, when adding cheese to your sauce ... remove from the heat, and add a little at a time until creamy. Add to HOT HOT sauce and too much at once can cause it to separate and get grainy. And then don't bring back to a boil. It is already melted, keep on medium low heat.<br/><br/>GREAT recipe!
     
  2. This is a five star recipe. To those who make changes and/or can't cook and then slam the recipe please just stop.
     
  3. BEST MAC AND CHEESE EVER! It was creamy and cheesy, which is just how it should be. The cheese on top got nice and crispy in the oven while the inside was still silky and smooth. I can't recommend it enough!
     
  4. This is the creamiest macaroni and cheese I have found. Many people said this was the best macaroni and cheese they had ever had. I followed the ingredients exactly except I excluded cayenne pepper because I had none on hand. I will definitely add it in the future. The first time I cooked it I did not thicken the sauce very long which I think added to the creaminess.
     
  5. AMAZING! I just made this tonight and followed the recipe exactly as it was written. I think next time I will add just a TINY bit more black pepper but that's the only thing I would change. This came out very creamy and smooth and I'm sure the half and half was the reason why. YUM YUM YUM! Thank you, Ratherbeswimmin' for yet another incredible meal.
     
    • Review photo by Serissa
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Tweaks

  1. if you put bread crumbs and cheese on top it will be extra crispy!
     
  2. I used what I had on hand... block of swiss, seriously sharp cheddar, and sharp cheddar. Heavy cream/water combo and half and half/skim milk combo to get amount of liquid required with fridge contents. Used rigatoni, no elbows in pantry. I didn't bake it only because my peeps prefer it that way. I'm sure I'd love it baked. The recipe is brilliant!
     
  3. I added chopped honey ham slices and lightly steamed small broccoli pieces to make a dinner. Also, I had gruyere, fontina and a bit of sharp cheddar , so I used a blend.
     
  4. Used gluten free pasta
     
  5. Wow! This really is the best mac and cheese. I halved the recipe and made it with a mild cheddar cheese, and used garlic salt instead of the granules. This was so creamy and good. Its very similar to other recipes I have, except I've never used half and half before. This must be the secret. YUM, this will be my only recipe from now on.
     

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