My Family’s Creamy Mac N Cheese
Indulge in my family’s beloved Creamy Mac N Cheese, where velvety pasta meets a crisp, golden, cheesy topping. This irresistible holiday side dish brings comfort, nostalgia, and a whole lot of flavor to every festive table.
Can I use pre-shredded cheese?
I would not recommend it because bagged cheeses contain anti-caking agents so it won’t melt as smoothly. For the creamiest sauce, shred from the block!
How do I make it extra creamy?
Use whole milk or a mix of milk and cream, add cream cheese for richness, and don’t overbake—just until bubbly!
What pasta shape is best?
Elbow macaroni is classic, but cavatappi, shells, or mini farfalle hold sauce beautifully thanks to curves and ridges.
Ingredients you’ll need:
- butter
- garlic
- flour
- whole milk
- heavy cream
- salt, black pepper, and nutmeg
- Colby jack
- sharp white cheddar
- medium cheddar (yellow)
- Colby jack
- low moisture mozzarella
Why is my cheese sauce grainy?
Graininess usually happens when the cheese overheats or the sauce gets too hot. Remove the sauce from heat before adding cheese and stir until it melts gently.
Worst case scenario, let the mixture cool then add to a high speed blender to pulse until smooth again. This has worked a miracle for me when in a pinch!
Why did my mac n cheese come out dry?
Dry mac n cheese often means the pasta absorbed too much sauce. Slightly undercook your pasta and make extra sauce so it stays creamy after baking.
Can I make mac n cheese ahead of time?
Yes—assemble it – but do NOT bake it, cover tightly, and refrigerate up to 24 hours. Add a splash of milk before baking to keep it creamy.
Cook with me!
My Family’s Creamy Mac N Cheese
Ingredients
- 1 – 1 1/2 lbs. Elbow Pasta
- 5 tbsp. Unsalted Butter
- 2 Garlic Cloves finely minced
- 3 tbsp. All Purpose Flour
- 3 1/2 cups Whole Milk
- 1/2 cup Heavy Cream
- 8 oz. Sharp White Cheddar freshly grated
- 8 oz. Medium Cheddar freshly grated
- 8 oz. Low Moisture Mozzarella freshly grated
- 6 oz. Colby Jack freshly grated
- 1/2 tsp. EACH: Salt & Black Pepper
- 1/4 tsp. Ground Nutmeg
Instructions
- Preheat oven to 400F.
- Freshly grate all the cheeses. Reserve 1 1/2 cups for the topping.
- Bring a large pot of water to a boil. Salt generously, then add the pasta to cook until al dente. Drain and set aside.
- TIP: If you prefer a more sauce-y mac n cheese, cook 1 pound of pasta. In the video, I used 1 1/2 pounds. If you plan to make this ahead of time, I recommend 1 lb. pasta as it will naturally absorb the sauce overnight.
- Add a large, oven-safe skillet over medium heat. I prefer using a 3.5 qt braiser or casserole dish that’s stovetop safe.
- Add the butter to the skillet to melt. Once melted, add the garlic to sauté 30 seconds, then stir in the flour until fully absorbed by the butter.
- While whisking, gradually pour in the milk. Add about 1/2 cup at a time, then whisk until mixture thickens, about 30 seconds, before adding more.
- TIP: The key is to work on a medium to medium-low stovetop heat. You don't want the milk to boil at any point as this can cause the sauce to break up.
- Gradually pour in the heavy cream as you whisk.
- Once slightly thickened, stir in 1/2 cup of the freshly grated cheeses at a time.
- Stir in the salt, black pepper, and nutmeg.
- Stir in the pasta until well combined. Add the first pound of cooked pasta, then add more if desired. The goal is for the pasta to be super creamy and loose as it will thicken in the oven.
- Evenly distribute the remaining grated cheeses that you set aside on top.
- Bake for 20-25 minutes, until cheeses are bubbly and the top is beginning to brown. Broil the last 30 seconds to 1 minute for a deeply golden brown top.
- Let rest at least 10 minutes before enjoying. Best kept warm until ready to serve.
- TIP: For the ultimate cheese pull, you'll need to transfer the unbaked creamy Mac n cheese mixture to a separate large bowl. Then, add half of the mixture back into the casserole dish. Add an extra 1 1/2 cups of freshly grated mozzarella on top. Add the remaining creamy pasta, then top with the remaining cheeses to bake as normal!
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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Hi! Can I use a 9×13” pan?
Hi Bria! Yes, a 9×13″ pan works perfect!
Can the heavy cream be subbed for cream cheese?
I think it’s worth the try! It should be a good substitute! I would just recommend whisking it with 2 tablespoons warm milk until smooth to help it blend smoother.
My family loved this!
This came out perfect! I’m not a fan of nutmeg but I trusted the process and added it. Don’t skip this step! It brings a depth of flavor to the cheese that it just can’t have without it. So delicious and such a comfort food. I don’t think I have made a béchamel in many years and this was so simple to follow.
Perfect, thank you so much for sharing ✨
Tastes amazing and is easy to make!
Can you make this in the crockpot?
Thank you for sharing this recipe—it is our new family favorite. It is the cheesiest, creamiest and most delicious macaroni and cheese ever.
My family loved this!
Made this for Xmas, and it was a hit!
Hello. This recipe looks great! Can you please confirm that you’re referring to 8 ounce blocks of cheese in the recipe? If so, for the Colby Jack, are you measuring the 6 ounces on a food scale?Thank you.
Hi TC! Yes, that is correct. I usually just visually split the 8 oz Colby jack into 4 sections and slice 3/4ths of it from there. You don’t have to be super specific here, as a few tablespoons off of grated cheese won’t make a huge difference. Hope that helps some!