1. Inci @ Bella's Apron says:

    love mac and cheese and the creamier the better I say. This I will definitely be trying out on this long weekend

    • Shelly says:

      Really liked this, was better when I re-heated leftovers. So second time baked it in casserole for 15 min at 350 after making on stove top. Yum!!

    • adrianne says:

      How many servings in this recipe

  2. Bethany says:

    I love a good homemade mac and cheese! This looks perfect!

  3. Tracee says:

    I live in western pa with my 15 year old daughter. I’m a native Texan, so when I saw this post on the BBQ at Cedar Point I nearly lost my mind!! Lilly and I were planning to go to Cedar Point this summer, but I had know earlier about the BBQ!!! Lilly is a mac & cheese fanatic but I cant get her away from the boxed stuff! It’s the ONLY processed food in our house! I threw out all that junk in January and we have lost a combined 60 pounds!!

    • Courtney says:

      Wow! Congratulations on all your weight loss. I think they’ll probably do the Brew and BBQ at Cedar Point every year, so definitely keep it in mind for next year, especially if you all are mac and cheese and BBQ fanatics!

    • Angie says:

      I just made cheese rue. I’m so upset! This is not what I wanted. I even added more milk to it to thin it out and I could have had to add another cup or two. Next time I will add less flour if there is a next time. At least my kids ate it. I used sharp cheddar and Monterey Jack since that’s what I had on hand. Where did I go wrong!?

  4. Nicole says:

    That mac n cheese looks so creamy and amazing. I think im going to make some tonight. Thank you for your recipe

  5. Glenna says:

    I thought this was bland. I used good cheeses so not certain why. Will probably add blue cheese to the left overs.

    • Megan says:

      I made this recipe today and was tasting the sauce as I went. I thought it was a tad bland as well to be honest, but I added some garlic powder, and that really made a difference! If you just add some spices that you like, I’m sure it would bump it up a notch for you!

      • Courtney says:

        Thanks for sharing Megan! I definitely always advise tasting and seasoning as you go!

  6. Bridget says:

    I want to make this recipe for Thanksgiving but was wondering, did you really mean 16 oz of macaroni? It says it calls for 2 cups so that’s what I am guessing! Also, is there any alternative to use for mustard powder?

    • Jacqui says:

      Yeah 8oz equals one cup. I used 2 cups (16oz) of brown rice elbow noodles and it was just right!

    • Jasmine A says:

      The amount on the box is by weight while measuring cups measure by volume. Another way to put it would be saying 1 lb of macaroni instead of 2 cups

  7. Kira Holley says:

    This turned out amazing, we didn’t even have leftovers! I used Tillamook extra sharp cheddar which turned out perfect. I’ll definitely put this in my recipe binder! Thank you so much for an amazing recipe.

    • Courtney says:

      That’s awesome! Thanks so much for coming back to let me know. It always makes my day!

  8. Verna says:

    Sooo impressed with this recipe!! Simple and absolutely delicious! Took no time to whip up & served with naan bread heated up in the oven! Thank you for sharing 🤗

    • Courtney says:

      Awesome! I’m so glad you enjoyed it!

      • Angie says:

        I made a cheese rue. Great. Not what I wanted. What did I do wrong!? I wanted sauce that looked like yours tasted. Mine is gross 😩

        • Courtney says:

          I’m so sorry to hear that. What exactly was wrong with the sauce? Just too thick?

  9. Angelo says:

    I must thank you for sharing your recipe. Great news for my family. One pan without the breadcrumbs and one, my favorite with. Unable to photograph. It was gone in no time. There will be a next time.

    • Courtney says:

      That’s great to hear! I’m so glad you and the family enjoyed it!

  10. Alana says:

    I was looking for a good homemade mac n cheese recipe. We are used to southern East TN homecookin’. This mac n cheese was definitely creamy but lacked in flavor. I’ll use my husband’s grandmother’s recipe next time. My family was not a fan of this and I followed the recipe exactly as it was written. It is definitely different from the “southern” version we are used to.

    • Courtney @ NeighborFood says:

      I’m sorry to hear you didn’t enjoy this Alana. If you liked the creaminess, I would recommend switching up the cheeses. Pepper jack is great if you like heat, American cheese will give you more of a classic yellow Mac and cheese flavor. Garlic powder or a pinch of red pepper flakes can really kick it up a notch too! Hope you find a recipe you love!

  11. Kelly says:

    Hi there,

    I tried your Mac and cheese recipe! It’s really good and easy to make! I have also been trying to find different Mac and cheese recipes. Ones that ar creamy like yours. Though mines came out too thick? I guess to make it thinner consistency is to keep adding milk? Or too much flour?

    I know I’ll be making your recipe again and again 🙂


    • Courtney says:

      Kelly, I’m so glad you enjoyed this! if it seems a little too thick, you can definitely add a little more milk!

    • Marla says:

      Hey there Kelly, a trick I’ve learned is to save some of the pasta cooking water, to adjust thickness or moisture, it’s loaded with flavor. I’m enjoying all of the comments and find I need to try this recipe as well. Thanks Marla

  12. Faith says:

    Fantastic! My family loves it!! I added some more aged cheddar, and a bit of Cabot American cheese (deli), and the smoked paprika suggested by another reader- and everyone LOVES it!! Thanks for the recipe!

    • Courtney says:

      So glad you enjoyed this! Smoked paprika is almost always a good choice! Love that hint of smoky heat!

  13. Sheila says:

    I made this tonight, very delicious! Will definitely use this recipe again. I used capavetti noodles. I would add more garlic and seasons next time.

  14. Rene says:

    Finally found a recipe I like – added a bit of bacon & sliced tomato in the middle – family loved it!

  15. Mary says:

    Can I substitute regular mustard?

    • Michelle Welsh says:

      Yes! 1 tablespoon of mustard to every teaspoon of powdered mustard!

  16. Valene says:

    Hi. I’m from Adelaide Australia. Saw this recipe on Pinterest. I love Mac n cheese. Made it for lunch today. It’s delicious
    I’ve also adding onion powder aswell

    • Valene says:

      I’ve also used macaroni pasta

  17. Leah says:

    I tried this recipe today and found it super easy to follow. The instructions were great. The final dish was creamy and tasty! So happy I tried this and would recommend to others. I used sharp Cheddar and the Gruyere.

    • Courtney says:

      The gruyere sounds like a wonderful addition. I’m so glad you enjoyed this!

  18. Kelly says:

    So cheesy!! For my liking I’ll cut back on the cheese. But delicious. I love the cayenne pepper bite!!

  19. Michelle Welsh says:

    We just made this Mac and cheese. It’s absolutely perfect! Thank you so much for sharing this amazingly delicious recipe! I think we may add bacon next time for fun but I always make new recipes as written the first time! It’s also a great way to use up all the extra cheese in our refrigerator!

    • Courtney says:

      Thanks so much for coming back here to let me know! I also love to put whatever odds and ends of cheese I have in the fridge in this mac, and of course, adding bacon is never a bad idea!

  20. Jen says:

    I would cut down on the garlic powder – esp if you’re serving it to kids. We thought it was too garlicky.

  21. Marie says:

    Can I use salted butter and 2%milk?

    • Courtney @ NeighborFood says:

      Yep! Just make sure to taste the sauce before adding salt. You might not need any with the salted butter!

  22. Meghan says:

    This is the best mac and cheese I’ve ever made. I have made a lot of mac and cheese recipes, and I’ve found one I stand by, but I started it wrong today and decided to look for a different recipe. I’m so glad I stumbled on this one! I learned the perfect bechamel method and got the absolute creamiest sauce with zero graininess. My one change next time might be to leave out a little of the garlic. Thank you!

  23. Loretta says:

    This is amazing! I made it today for the first time for a tailgate at our college aged son’s baseball game. I used 1-cup 2% mill and I-cup half and half (because it’s what I had in the fridge!) Also, the only cheese I had in the house was some fiesta blend shredded. Used it. Delicious!

    • Courtney says:

      Wonderful! I’m so glad you liked it. Thanks for coming back to let me know!

  24. Tabatha says:

    Wondering the yield of this recipe? How many servings does one pot make, and can this be made the day before an event and reheated in the oven the next day??

    • Courtney says:

      This will serve about 5, depending on if it’s being served as a main dish or side dish. For a side dish, you might be able to get by with 6. For a main with people with hearty appetites, I’d plan on 4. You can make this a day ahead and reheat in the oven, but I would actually recommend checking out my baked mac and cheese recipe if that’s what you’d like to do. It’s based off of this recipe, but has some more specific instructions for baking that keeps the pasta from getting too soggy or gummy. Here’s that post-

  25. Chrissie says:

    This is my go to recipe for Mac n cheese! First time I made it followed recipe exactly as written and it was great! I did add a little bit more salt n pepper. The second time I added bacon! Soo good!! The possibilities are endless if you want to add extra things. Spicy sausage is great too! Thanks for a great recipe!

  26. Lindsey says:

    Can this recipe be doubled? I’m looking to serve it as a side dish at a BBQ.

    • Courtney says:

      That should work just fine!

  27. Howard Evans says:

    Way too many ads took forever for the page & recipe to load. It’s OK to have a few ads, but when hunting for a recipe time is important.

  28. Margaret says:

    Thanks for this recipe! While I’ve made a few mac and cheese from scratch it was the tips (like heating the milk!) and proportions I really appreciated. A few changes I made – I had about 3/4 cup of hollandaise sauce in the fridge so I added that and the flavour was awesome. Also like others, I baked it with seasoned panko on top and added a bit of crunch.

    • Courtney says:

      That sounds delicious! I’m so glad you enjoyed it!

  29. Brit says:

    This is fantastic! It is our go to recipe now. We are constantly trying different combinations of cheeses. And have not been disappointed ever with any mix of cheeses.

    • Courtney says:

      I’m so glad to hear you loved the Creamy Mac and Cheese! Thanks so much for taking the time to let me know!

  30. Doug says:

    Bad recipe … sorry to whoever posted this, but first of all it is an incomplete recipe. If a person is not at least a decent cook, they would not know how to finish the dish. The second issue I have with it …. garlic in mac and cheese? Are you frickin’ kidding me? I questioned that as I was following this recipe and honestly, the garlic totally overpowers the whole dish. I want to taste cheese when I eat mac and cheese, not garlic. Ad I am a garlic lover. Ok, I’m done. Sorry honey ….. horrible recipe!

    • Courtney says:

      So sorry to hear you didn’t enjoy it! Feel free to omit the garlic powder if you try it again. I’m a little confused what you mean about it being an incomplete recipe though. The instructions take you through adding the sauce to the cooked noodles, which is the completed dish.

  31. Donna says:

    Hi, we love this recipe and make it often! I have substituted an Italian 3-cheese blend for the Romano and it is amazing! What is the best way to make this ahead of time to bring and reheat at someone else’s house – I don’t want it to be dry? (I have never had any leftovers to reheat!). Thank you!

    • Courtney says:

      I find mac and cheese is tough to make ahead of time! What I would probably do is make the sauce and pasta separately, then reheat the sauce at your friends house and toss the pasta in there. That way the noodles don’t have a chance to soak up all the creamy sauce!

  32. Amy says:

    My daughter just cooked this and fed me, this is the most amazing mac and cheese I’ve ever had. Thank you for inspiring her…

    • Will Rowland says:

      Woohoo! So glad you liked it! If she makes any more of our recipes, tell her to share her photos on Instagram with #neighborfoodies
      We love connecting with other folks who love good food.

  33. Dana Combs says:

    We love this Mac and cheese! My daughter is now gluten free so I tried it with small elbow gluten free pasta and I substituted the 1/3 cup flour with 2 1/2 Tbsp + 1/2 tsp corn starch to make the recipe gluten free. It is delicious with Co-jack and pepper jack cheeses. I only cooked the pasta for 4 minutes and you couldn’t even tell it was gluten free!

    • Courtney says:

      Thanks for sharing those gluten free instructions! I will have to share that with my mom, who is also gluten free!

Leave a Reply

Your email address will not be published. Required fields are marked *

Subscribe Now!

Privacy Policy