Creamy Macaroni and Cheese

Creamy Macaroni and Cheese

USA WEEKEND columnist Pam Anderson 0

"Macaroni and cheese is perfect supper food. It's a kids' favorite, and adults like it too. My recipe is simple and almost as quick as the boxed variety."

Ingredients {{adjustedServings}} servings 529 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 529 kcal
  • 26%
  • Fat:
  • 26.5 g
  • 41%
  • Carbs:
  • 47.1g
  • 15%
  • Protein:
  • 25.1 g
  • 50%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 1203 mg
  • 48%

Based on a 2,000 calorie diet

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  1. Bring 2 quarts of water to boil in large soup kettle. Add salt and pasta. Using package directions as a guide, cook until al dente. Drain. To prevent sticking, drain and immediately pour onto a large lipped baking sheet and let cool while preparing sauce.
  2. Meanwhile, microwave the milk and chicken broth in a 4-cup Pyrex measuring cup or bowl until hot and steamy (not boiling). Melt butter in the empty pasta pot; whisk in flour, then hot milk mixture. Continue to whisk until thick and bubbly, 3 to 4 minutes. Whisk in mustard, Parmesan and pepper. Turn off heat, stir in cheddar until melted.
  3. Add drained pasta (and optional flavoring ingredients, see notes) to sauce, and stir until everything is well combined over low heat. Stir to heat through, and thin with a little water if the sauce is too thick. Serve hot.
Tips & Tricks
Mom’s Favorite Baked Mac and Cheese

This creamy baked comfort food classic has two kinds of cheese.

Baked Macaroni and Cheese I

How do you make a better mac & cheese bake? Add bacon!


  • Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.
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Reviews 441

  1. 532 Ratings


This is absolutely amazing mac and cheese and I am picky when it comes to my mac and cheese! Here are my thoughts: 1. For those who think its too saucy or grainy, it may be because it wasn't whisked long enough in the part where you whisk the flour/butter and milk mixture. The recipe said 3-4 mins, but it took me almost 12 minutes to get it thick and bubbly like it asked for. I know in making things like this before, if you don't do it long enough, it won't be quite right. So put in the extra elbow grease and stir! : ) 2. I am a cheese lover. I used fresh grated parmesan and also added 1 cup of mozzarella in addition to the sharp cheddar. I also find adding other cheeses to sharp cheese sauces helps to cut out any graininess. 3. I omitted the step of pouring the noodles onto a cookie sheet. I simply added a teaspoon of oil into the water when cooking the noodles, drained them and left them in a strainer with a plate on top. I had no problems with sticking and it was easy. 4. This makes a TON and I mean a ton! I will probably 1/2 the recipe next time since there are only 2 of us but we already are looking forward to eating leftovers! 5. I omitted the salt, took out 1 T of butter, used 2% milkfat cheese and low fat evaporated milk and there was no difference in taste. 6. This will be a hit at potlucks, baby dinners, etc..and we will make it often! 7. My picky 4 year old ate two bowls!


This macaroni and cheese is awesome! I also used Alton Brown's recipe until I found this one. Its easier and just as good if not better! If you really like Kraft or Velveeta brands of mac/chs, you probably won't like this. If you like real homemade Mac&chs, you will love this! I changed the servings to 4 and it still made a ton! The only changes I made was to use ground mustard instead of Dijon (too strong) and only 1/2 of a tsp (for 4 servings) or 1 tsp for the full 10 servings. Too much is overwhelming. I also substituted heavy cream instead of evaporated milk and that made it unbelieveably creamy. In fact I tried the evaporated milk when I made it a second time and I will NEVER make it that way again. It did not compare to the cream. I would recommend half and half or cream. And I also used a few slices of velveeta to make it creamier and not grainy but if you cook the butter and flour well, you won't get the grainyness anyways. Very very delicious. My new favorite!


Superb. The best homemade mac and cheese. Huge hit hit the kids. I excluded the parmesan cheese, mustard, and pepper and it still came out great. It didn't stir for 30 minutes as other raters did, although I did stir for 10 minutes which is longer than the recipe said. Left overs heat up excellent without the cheese getting clumpy. Excellent for school lunches. Will definately make again. Update: When I made the second time I found that heating the broth mixture for five minutes in the microwave reduced the amount of time needed for stirring to five minutes. Also, if you stir too long before adding the cheese then it comes out too clumpy.