Recipe For Creamy Macaroni And Cheese?

Our favorite for years.

2 cups elbow macaroni, uncooked
1/4 cup butter or margarine
1/4 cup all purpose flour
1/4 tsp. salt
1/4 tsp. ground black pepper
2 1/2 cups milk
2 cups (8 0z.) shredded cheese

Cook pasta according to directions and drain. In a large saucepan over medium heat melt butter. Blend in flour, salt, and pepper then gradually stir in milk. Cook, stirring constantly, until sauce thickens and mixture begins to boil. Add cheese and stir until cheese is melted. Stir drained pasta and cheese sauce together. You can eat it this way or put it in a casserole and bake 30 minutes at 350. You can top the casserole with crushed potato chips or buttered bread crumbs. Enjoy!!! Makes 4-6 servings

I always put a can of cream of mushroom soup in mine. Everyone loves it, sometimes I add tuna and peas also

I learned an old way of making good mac & cheese from my mom. I boil my water, and add salt, then my mac. Then only 1/2 cook the mac noodles. Over cooked mac is gross. Then drain, turn down the fire, add the margarine, milk, and LOTS I mean extra cheese. For 2 pound of mac, I add at least a pound of cheese, with milk and margarine.

The secret is keeping it "soupy", and not overcooking the mac in the beginning. When I finish with the mac to turn it off, it is really soupy with the margarine, milk and cheese. Not runny, you want it like a potato soup consistency. Taste it, make sure it is cheesy enough, and enough salt. Then take off the burner, and put a lid on it. It will soak up, and be a super creamy mac & cheese. All my teens, and new son in law love it. When they come home, it's always requested.
a mom.

Harlean
Bronze Post Medal for All Time! 148 Posts

April 19, 20080 found this helpful

In my opinion, the easiest way to make creamy mac and cheese is to use Velveeta Cheese. Dice it up and stir it into the HOT macaroni, then add milk a little at a time until you get a creamy consistency. If necessary, reheat after adding the milk.

ChloeA

April 18, 20080 found this helpful

I don't have my recipe handy, but at the risk of sounding flippant, there's nothing like a big shot of heavy cream to make just about any food, well....creamy. Seriously, if your "just okay" recipe calls for milk, try replacing part of it with cream.