Creamy Macaroni and Cheese

Creamy Macaroni and Cheese


"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."


servings 529 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • 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.


  • Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.
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  1. 535 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 whi...

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...

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...

This was really, really good, and so much easier than the mac & cheese recipe I've been using (Alton Brown's). It was a bit thick, though, so next time I think I'll add an additional can of eva...

I would give this zero stars if I could. The dijon mustard overpowered the dish, and I'm pretty sure the parmesan also played a part in that. The sauce is way thick, and the sauce to pasta ratio...

Fantastic Mac & Cheese!! Only thing I did different was use 1/4 tsp Dry Mustard instead of Dijon and one can of milk. Only bad thing about this recipe was everyone ate all of it and I had none f...

Although this was the creamiest mac and cheese I ever had, it was WAY to saucy for us! Also, I didn't care for the Dijon in the sauce (I even cut back a little on the Dijon) and it overpowered ...

This is perfect..except for the amount of time needed to stir & thicken sauce (on medium heat)it took me 30 minutes of constant stirring, which is the right way to do it if you want to avoid gra...

This was really good homemade mac and cheese. I omitted the parm cheese and baked it for 20 min. Very yummy. I do like the Dijon mustard but if you don't the base works without it and you can...