1. Easy Creamy Mac And Cheese Recipe
2. Best Cheese Sauce For Mac And Cheese
3. Creamy Mac And Cheese Recipe Baked

I’m noticing something about the reviews it seems those who said they used half n half were not happy with the finished product and those who used an alternative loved it. For myself I followed the recipe exactly only I did use milk rather than half n half just because I didn’t have any.

With thick and creamy cheese sauce, and a topping made ofyou guessed it–cheese, it is sure to be a hit. Pure comfort food easy enough for any day of the week. This easy baked mac and cheese is delicious and incredibly simple.

I also added a little sour cream to the cheese mixture. I thought it turned out FANTASTIC! My daughter said it’s the best Mac n cheese I ever made. I’m revising my “go to” Mac n cheese recipe to this one with those few minor changes I mentioned. It really was creamy and cheesy while still being a bit mild and not making you feel sick if you eat a ton of it (not sure if that’s good or bad, lol).

Made it according to directions, and it turned out just ok. I tweaked it just a bit and it comes out amazing everytime. Add butter first, and stir until melted thoroughly. Then add velveeta and do just the same. Add same amounts of shredded cheeses, THEN add cold ingredients (tweaked to 1/2 cup half and half, and 1 egg). If you follow the exact words of the recipe, the pasta will cool which doesn’t allow the velveeta to melt enough. Then you’ve got cubes of velveeta melted in the dish but not evenly distributed!

It’s a great recipe just needs a few changes in wording and some ingredients scaled back! I agreed with Karen’s September 2017 post; I always make a white sauce with butter and flour when making Mac n cheese. After the flour browns a bit, I add milk then whisk a whole egg into the tempered sauce so it won’t “cook in the sauce”.

Afterwards, I add a can of nacho cheese soup the my white sauce. My family is partial to fontina & Gouda or white & mild cheddar to my white sauce. I saute shrimp in butter and let cool while the cheese is melting in the white sauce. After the cheese has melted in the white sauce, I pour it over my slightly cooked noodles.

I fold in the shrimp and some bacon bits and bake til bubbly and brown on top. I just made this recipe and was a little dissapointed that it didn’t turn out creamy like the pictures. I have been trying to find a good creamy mac n cheese recipe and thought this may be it but the video and directions were a little deceiving. Since the cheeses weren’t completely melted into the half and half the mac n cheese looks lumpy and not creamy at all.

I am not sure if others had this issue but I have had this issue with a different recipe befor too. I would suggest making sure to melt the sauce before pouring into the dish. I was wondering if adding a little cream cheese to the recipe would work or not?

Or does the velveeta alone add enough creaminess to it? Also, I see other recipes use Dijon mustard for a spice.what does mustard do to the flavor of mac and cheese?

I thought about trying a little fresh garlic and then adding a topping to your recipe. I never made homemade mac and cheese before. I read a lot of different recipesyour recipe looks like something I would like. One more question.Can the recipe be halved?

Serving size of 8 is way too much. But I do know some recipes don’t turn out if you half them. Thanks for sharing this recipe! I would imagine if folks have the anti Velveeta mindset like mewellexcept for chili cheese dip during football seasonc’mon 😉 a good substitute is a 8oz brick of Philadelphia cream cheesejust keep the salt, really enhances the creamyness and smooths out the grains like velveeta (never underestimate the power of cream cheese). It was amazingadded some Italian bread crumbs mix with melted butter for the last 10 minutes of baking and had a nice crisp top to break throughthank you for this.

Wonderful recipe truly.

Baked One Pot Mac and Cheese – yep, all made in the one pot (no separate pot for pasta cooking)! If you hate washing up and like your Mac and Cheese with plenty of cheesy, creamy sauce then this is the recipe for you. Oh, did I mention there’s not a drop of cream in this??!! “A great Mac and Cheese comes down to personal taste.

I like mine extra saucy, creamy and cheesy. And it just so happens that it’s made one pot – WITHOUT cream!” There are so many Mac and Cheese recipes “out there” that it’s mind boggling.

Easy Creamy Mac And Cheese Recipe

I have made it various ways. I particularly like to try “chef” versions. When I came to choose one that I wanted to share with you, I didn’t know which to go with. I don’t think there is such thing as the “perfect” or “best” Mac and Cheese. Restaurants around the world have put their own spin on it, with everything from making it with truffles, six types of cheese and goats milk, to name a few.

A great Mac and Cheese comes down to personal taste. For me, extra saucy and creamy is what does it for me. Cheesy goes without saying. 🙂 Don’t you just want to do a face plant in this? Look how creamy and sauce it looks!

To make a Mac and Cheese as saucy as this with cream would require several cartons of cream. My arteries clog up just at the thought. 🙂 Happy thoughts, but realistically, it would be so insanely rich that you wouldn’t be able to eat very much of it! So instead, I make my creamy sauce using a simple roux of butter and flour. Don’t let that fancy word “roux” deter you, it is really simple and takes minutes to make. The trick to making this in one pot is making the cooking liquid thin enough for the pasta to absorb and rehydrate WITHOUT going mushy but reduces down enough in the time it takes for the pasta to cook so you end up with the perfect amount of rich, creamy sauce. And that sauce needs to have the right seasoning and flavour which is always tricky when making sauces that reduce alot as it is hard to guess how intense the flavour will be once reduced. One thing about any creamy pastas is that you really need to eat it straight away.

Even after 30 minutes, the sauce continues to get absorbed into the pasta and thickens quite a bit so you lose the sauciness. Plus the pasta gets soft. So when it’s ready, holler for your family to get to the dinner table so they can have their grub while it’s fresh out of the oven when it’s at its absolute peak.

🙂 Anyway, I’d be disappointed if you have any leftover. Whether you’re making this for 2 or 6! Did you make this recipe? I love hearing how you went with my recipes! Tag me on Instagram at or & rating below. Notes for Food Nerds (like myself!) – Why this recipe works without ending up with mushy pasta and curdled sauce:. Pasta takes a LONG time to cook in a thick sauce and turns very mushy.

Best Cheese Sauce For Mac And Cheese

Thinning the sauce alot at the beginning allows the pasta to cook in almost the same time as it would in boiling water. The key to this recipe is getting the amount of liquid right so that the sauce is initially thin enough for the pasta to cook but then by the end of the cooking time for the pasta, the sauce reduces down to be a thick, creamy sauce. That’s why you can’t simply sub the macaroni with any other pasta you want without adjusting the quantity of liquid required – because different pastas cook in different times.

The cheese is stirred through at the end because if it is added before the pasta it cooked, it thickens the sauce and it takes much longer for the pasta to cook. Plus the sauce has a tendency to curdle so you need to stir it a few times. When you stir the cheese through at the end, the residual heat melts it very quickly. Also, as you stir it, the sauce thickens even more. The panko topping is added at the very end because otherwise it will sink in the liquid. Save Save Save Save.

Creamy Mac And Cheese Recipe Baked

This Mac n cheese was so delicious!! My mom requested lobster Mac n cheese for mother’s day so I followed this recipe and threw in some chunks of lobster.

I would say the lobster was hardly even necessary! Even the bites without it were to die for! I’m usually picky about my Mac n cheese because some recipes are so greasy but this one was perfect and creamy without the cheese giving off that oiliness. I used cheddar with Gouda and will definitely be making this again and again and again!