Nothing says comfort like a bowl of creamy mac and cheese! After years of testing every version imaginable, I’ve finally landed on the ultimate creamy mac and cheese recipe. It’s extra cheddary, perfectly smooth, and ready in under 30 minutes. Whether you’re serving it as a weeknight dinner or a comforting side dish, this one’s destined to become a family favorite.
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Why You’ll Love This Creamy Mac and Cheese Recipe
There are a lot of mac and cheese recipes out there, but this one checks every box. It’s silky, rich, and never grainy, thanks to a proper roux and the right blend of cheeses. In this recipe we’ll teach you how to make creamy cheese sauce that is simply: THE BEST! The sauce coats every noodle with a buttery, velvety finish that’ll make you forget boxed versions ever existed.
I’ve been on this mac and cheese journey for years! Adding extra cheese to boxed mixes, experimenting with Velveeta in college, and finally landing here: a homemade mac and cheese that’s just as easy as it is indulgent. It’s the recipe I make for potlucks, cozy nights in, and family dinners that need a little extra comfort.
For another cozy pasta favorite, check out my Creamy Italian Sausage Pasta.
Note: This recipe was updated in 2021 with new photos, tips, and a recipe that’s EVEN MORE CREAMY. However, if you made and loved the original, we’ve included it in the recipe notes below!
CourtneyIngredients You’ll Need
The secret to stovetop creamy mac and cheese lies in using quality ingredients and building flavor from the start.
- Butter and flour: These form the base of a roux, thickening your cheese sauce so it clings beautifully to the noodles.
- Whole milk and half and half: Use both for that perfect balance of richness without being heavy.
- Seasonings: A touch of garlic powder, mustard powder, and cayenne give subtle depth and warmth.
- Cheese: A mix of sharp aged cheddar, Monterey Jack, and Pecorino Romano creates the ultimate homemade cheese sauce for mac and cheese – melty, tangy, and full of flavor!
- Pasta: Choose sturdy macaroni with ridges so the sauce grips every curve.
Pro Tip: Grate your cheese fresh. Pre-shredded cheese often contains anti-caking agents that prevent smooth melting.
Variations and Add-Ins
This cheddar mac and cheese recipe is endlessly adaptable:
- Swap the cheeses. Gouda gives this a rich, smoky twist – the perfect cheddar and gouda mac and cheese combo. We also love adding a small amount of stinky cheese, like blue. Try it in our 4 cheese mac and cheese.
- Add veggies. Stir in cooked broccoli or peas for added color and nutrition.
- Top with buttered breadcrumbs or panko and bake for a baked creamy mac and cheese with a crispy top.
- Add buffalo sauce and shredded chicken to make this bold, spicy buffalo chicken mac and cheese.
- Add seafood, like shrimp and scallops for a special-occasion seafood mac and cheese.
- Stir in leftover pulled pork and top with more cheddar to make this pulled pork mac and cheese.
How to Make Creamy Mac and Cheese
Step 1: Cook the macaroni noodles in salted water until just shy of al dente. Drain and set aside.
Step 2: In a saucepan, melt the butter over medium heat, then whisk in the flour to form a roux. Cook 3-4 minutes until lightly golden.
Step 3: Gradually pour in the warmed milk and half and half, whisking constantly. The mixture will thicken as it heats.
Step 4: Reduce the heat to low and season with salt, garlic powder, mustard, and cayenne.
Step 5: Add the cheese blend slowly, stirring until melted into a smooth, creamy sauce. If it thickens too much, splash in a little more milk.
Step 6: Combine the sauce with the cooked pasta. Adjust salt and pepper to taste, and serve immediately.
This is a classic roux-based mac and cheese, which gives the sauce a luxurious consistency. No grainy texture, no clumps, just pure creamy bliss!
Pro Tips for the Creamiest Cheese Sauce
- Warm your milk and half and half first. Cold dairy can shock the roux and cause lumps.
- Don’t rush the melt. Add cheese gradually over low heat.
- Use the “back of spoon” test: The sauce should coat the spoon without running off too thin.
- Too thick? Add a splash of milk. Too thin? Let it simmer a minute longer.
For another creamy, crowd-pleasing dinner idea, try my Cheesy Ground Beef Pasta Casserole.
Storage Tips & How to Use Leftovers!
- Despite being mac and cheese’s #1 fan, I’ve never really loved the leftovers. Heating it in the microwave always left it clumpy and dry – not my scene. However, if you have leftovers you can reheat them on the stove top, adding a few extra splashes of half and half as it warms up. This should keep the sauce from being dry.
- You can freeze leftovers for up to 2 months, but keep in mind the texture won’t be quite as creamy once reheated. For the best results, enjoy it fresh or keep it in the fridge and reheat within a few days!
- You can also pan fry leftovers! Melt some butter in a skillet and add a big scoop of leftover mac and cheese. Flatten it a bit with your spatula and let it brown and crisp on the bottom a bit before flipping and browning the other side. I love this method for those crispy browned bits!
- Finally, you can use leftovers to make Fried Mac and Cheese Balls, which are delightful as an appetizer or entree!
Recipe Reviews from Readers
Over the years, this recipe has earned rave reviews from home cooks and NeighborFood readers alike:
- “Made for dinner last night, and it really was the creamiest mac and cheese! The only thing I changed was using American cheese instead of cheddar.”
- “I brought this to a family cookout, and everyone went back for seconds. I added smoked paprika for a little depth, so good!”
- “Hands down the best mac and cheese recipe I’ve tried. Creamy, flavorful, and no grainy texture at all!”
Recipe FAQs
A great mac and cheese blends flavor and meltability. Sharp cheddar is the classic base, it gives that signature tang and rich color. Combine it with Gruyère or fontina for smooth melt and depth, or add Monterey Jack for extra creaminess. For a bolder flavor, try mixing in a bit of Parmesan or smoked gouda. Avoid pre-shredded cheese, which often contains anti-caking agents that prevent smooth melting.
You can prepare the sauce up to one day in advance, put it in the fridge, and reheat gently before stirring in freshly cooked pasta. Add a splash of milk to loosen the sauce if needed.
Yes! Transfer the finished stovetop mac and cheese to a greased baking dish, top with buttery breadcrumbs or another layer of shredded cheese, if desired, and bake at 350°F for 20 minutes until bubbly and golden on top.
Graininess usually happens when cheese overheats or the roux is too thick. Remove the pan from heat before stirring in the cheese, and add it gradually so it melts gently and stays silky!
More Mac and Cheese Recipes
- Four Cheese Mac and Cheese
- Seafood Mac and Cheese
- Buffalo Chicken Mac and Cheese
- Creamy Baked Mac and Cheese with Panko Crumb Topping
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The BEST Creamy Mac and Cheese Recipe
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Ingredients
- 8 – 12 ounces sturdy macaroni noodles (2-3 cups, *see note)
For the bechamel sauce:
- 1/3 cup unsalted butter
- 1/3 cup all purpose flour
- 2 cups whole milk (warmed)
- 3/4 cup half and half (warmed)
- 3/4 teaspoon salt
- 1/2 teaspoon ground mustard powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
- 1 1/2 cups packed sharp aged cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup shredded Pecorino Romano cheese
- Salt and pepper (to taste)
Instructions
- Cook the macaroni noodles in a large pot of salted water according to package directions, draining them a minute before the "al dente" cooking time.
- Heat the milk and half and half in the microwave or on the stove top until very hot but not boiling.
- In a heavy bottomed sauce pot, melt the butter over medium heat. Whisk in the flour and continue to cook, whisking constantly, until the mixture turns a light brown color, about 3-4 minutes. Reduce the heat to low.
- Slowly start pouring in the milk and half and half, whisking constantly. The mixture will look very thick and lumpy at first and will thin out as you whisk in the remainder of the milk.
- Increase the heat back to medium and cook the mixture, whisking continuously, another 2-3 minutes or until thickened. The sauce should coat the back of the spoon. If you put a little bit on a spoon and run your finger through it, the line from your finger should remain.
- Reduce the heat to low and stir in the salt, garlic powder, ground mustard and cayenne (if desired). Season to taste with salt and pepper.
- Add the cheeses, stirring to melt. If you’re unable to melt in all the cheese, add a bit more milk, a Tablespoon at a time, until the cheese is melted completely. Stir the sauce into the pasta, reserving some cooked pasta. If the mac and cheese seems too saucy, add the remaining pasta. Otherwise, serve immediately!
Notes
- 1/3 cup unsalted butter
- 1/3 cup all purpose flour
- 2 cups whole milk
- 3/4 teaspoon salt
- 1/2 teaspoon ground mustard powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
- 1 1/2 cups packed sharp aged cheddar cheese
- 1/2 cup shredded Pecorino Romano cheese
- Salt and pepper, to taste
- I recommend using large elbows, cavatappi, or gemelli pasta for this recipe. I like my macaroni very creamy and saucy so I usually use about 2 cups of dry pasta (8 ounces), but you may want to use 3 cups (or 12 ounces).
- For a milder flavor and more yellow color, substitute 1/2 cup of the cheddar for 1/2 cup of yellow American cheese.
- For a bit of a kick, try subbing the Pecorino Romano for hatch chile or pepper jack cheese.
- You can also try Gruyere in place of the Pecorino Romano.
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