My husband and I love this Mac and cheese! I use the cheddar soup and do the topping. My husband needs meat at dinner so sometimes I add diced deli ham. Myself, I like it exactly as written in this recipe. I just bought the ingredients to make a double batch for a holiday party tomorrow. I love this recipe but need to make it for a huge crowd in a crockpot.
What are your suggestions? I am constantly trying new versions of mac and cheese to continue to excite my family and friends as we are from deep south. Honestly, to obtain creaminess I used to use velveeta. Not anymore!!! Such a fan of the canned cheddar soup! And I am a mac and cheese connoisseur! I doubled the recipe, shredded my own cheese, it was a little labor intensive, but totally worth it. I did end up with about a cup or so of extra cheese sauce that simply did not fit with the macaroni even in our largest casserole dish.
I baked it for about 35 minutes because the recipe was so large, and it turned out perfectly except for one thing. There was a lot of oil on top of the casserole but my husband sopped up most of it with a paper towel. I wonder if a breadcrumb instead of cheese topping would be better next time. This was a huge hit! Total crowd pleaser, my little nephew had 4ths! So glad that you loved the mac and cheese! Stay tuned for my baked mac and cheese with a breadcrumb topping — coming up soon! Everyone loved it even the worst critic…me. It was so easy to make and so delicious.
It made my favorites board on Pinterest!!! Thank you so much for ending my search to find the best mac and cheese recipe. Happy Holidays!!! Made it for Thanksgiving and the whole family loved it. The crumbles on the top added a whole new level of flavor. My dish was the main attraction, it was even better than the turkey! Im only 14 and barely every cook, and I was able to make this. Definitely making it again for Christmas.
Can I substitute milk for evaporated milk? The flavor and texture of Velveeta cheese is quite different than a real cheddar so that would change the sauce. If you have shredded cheddar cheese, I think that would work best. Question about the cream — is it half and half or heavy whipping cream. I type in just cream in my grocery list online and those are the only types of creams besides ice cream that comes up.
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Which should I use? How many servings are in this dish? I need to make for approximately 50 people and not sure how many times to multiply it. This is my go-to recipe! My family loves it! The only change I make is omitting the onion powder, just gives a strange flavor in my opinion. Otherwise this is a fantastic recipe! Thank you for sharing!
Super Creamy Mac and Cheese
Would this be alright to pre-make in the morning, put in a foil baking pan refrigerate and cook that evening? It is looking very delicious and I love macaroni. I was looking for nice recipe on macaroni and i have found one here on your website. Thank you very much for sharing this informative post with us. This is the best mac n cheese ever! My mom had seconds, and kept taking small spoonfuls until she probably had thirds, lol.
Oh, there was plenty, for both of us. My mom just heated her leftovers, but I added a tablespoon or two of milk to my leftovers before heating, which gave it a really creamy consistency. This recipe is just great without the soup. You can leave it out! If adding more cheese, you may want to add a touch more moisture.
It was gritty. The neighborhood strays will be eating it tonight. Did you use prepackaged cheese or freshly grate your own cheeses? Did you remove your sauce from the heat before stirring in the cheese? Did you make the recipe ahead of time? I grated my own cheese medium cheddar. I stirred it in after removing sauce from the heat. I did not make it ahead of time. I did use the soup.
Such a nice blend of creamy, cheesy goodness. He asked me to keep this recipe as my new go-to! So creamy and absolutely delicious! This was amazing! We used the condensed cheddar soup and it was incredible. This was terrific! I had never made macaroni and cheese other than the box kind. I added green onion, which was so good.
I also used Ritz crackers, bacon bits, and finely diced swiss cheese for the crumble topping. Thank you so much! Increasing the ratios as written will work just fine. I cooked this according to the recipe, and the sour cream curdled. I cooked it for the shortest amount of time also. Everyone at the family meal agreed that they preferred our classic Mac and cheese. Thank you for trying the recipe Lysa!
Is it in the crock pot or instant pot recipe? Is one better to use? What measurements should I use for the other ingredients if using the full 16oz box? I have not tried freezing this recipe. Some readers have had success as you can see in the comments. OMGoodness this is sooo good!
I added extra of everything and chopped up a precooked ham to add in. Rave reviews! As a big fan of this recipe that has made it several times, I thought I would add a few comments. Use the concentrated soup, regular cheddar cheese soup, not the low fat kind. DONT put more pasta in this!! When you stir the al dente mac into the cheese sauce, it DOES look like it is wayy too saucey, but after it bakes for a half hour or so, the mac expands, and once you let it cool, it will be the perfect saucy consistency, not DRIED out!! I was a little confused about the 12 oz of mac, but used a 16 oz.
Use old school, regular macaroni. Hope this helps! I am going to make this today. Just a quick question; what is the fastest and easiest way to shred the cheese? This is SOOO good! I have tried three different recipes and they all failed. But this is exactly what you crave in a Mac and Cheese. This was easier to make than I thought, extra bonus! I added some Creole because we like spicy! Even the picky boy liked it! Thank you for the recipe and instructions!
Keep up with the good recipe like this one! Oh my! Just got done making this delicious mac and cheese and it is so good!!! Thanks for sharing love. If yes, please let me know of the process or how to add it. The method would be different in that you would need to mix the cornstarch directly into the cold milk before adding it to the pan and not into the butter beforehand.
Came out very creamy, did use the cheddar soup. Made topping which came out crunchy. Definitely will make it again. Hubby loved it! Thanks for the recipe. Everyone at church specifically requests it along with my family. I adjust to whatever I have on hand. So I usually just use milk, but sometimes I will sub the Parmesan cheese with a Mexican blend and just Cheddar with a little seasoning salt. This was delicious! Made it for the super bowl and everyone loved it!
I did put the panko crust on the top. Loved the creamy inside and crust texture on top! Followed recipe to a tee and no changes are needed. Thanks Holly! I made this Mac and cheese yesterday for super bowl Sunday! It was a big hit. Very creamy and tastey. I used Cavatappi pasta 16ozbox I did add the Chedder cheese soup! Love it! Will be making this version again! Thank you Holly! Hi, Holly! Wanted a good, but simple mac and cheese that both the younger ones and the adults would like. Doubled the recipe and it was perfect! Served it with a variety of hot sauces and fake bacon bits as they were all I had.
Great salad on the side and everyone loved it! Next time will have real bacon and perhaps some chopped up green onions as options as well. This will definitely be a go-to recipe in our household. I made it without the cheese sauce and it was delish! Easy to follow recipe and measured out perfectly. I I will keep this one in rotation as everyone in my family loved it.
I want to add Cajun seasoning and cooked shrimp to recipe. What do you think? I want to make this Mac and cheese for a Mardi Gras party. My husband loves cheese, so when I came across this recipe, I just had to try it. It turned out so great. I followed the recipe to the T. First time making without putting breadcrumbs on top.
Mine cooked to brown on top. He liked it so much, he gave some to his mother and she loved it. Good recipe and easy and also liked the cheddar soup in it. Thank you. Holly is it necessary to use parmesan cheese? You can certainly leave it out. The parm just adds a kick of flavor. I just mixed the cheese mixture with the pasta and holy cheese!
It seems to me there is WAY too much cheese for this amount of pasta. If you add extra pasta, it could potentially come out drier than intended. This recipe works perfectly as written and is intended to have a nice cheesy sauce. I am sure you did not mean this to be as defensive as it sounds. As a long time follower all I could think was WOW!
A lot of creamy sauce but never too much or too little. Such a big hit with out family, only thing I changed was adding a little more breadcrumbs with the topping to make it crispy, this had for sure become a family favorite. I have never made homemade mac and cheese. I love it but my spouse does not. When I saw this recipe I decided to give it a try — and it was the best mac and cheese I have ever eaten and the only mac and cheese I will make from now on!
I also added some cubed ham to it about a pound and a half, cubed into bite size pieces and made it our main course for dinner. My husband, who does not like mac and cheese at all, gave it a try, ate a huge portion of it and said 2 or 3 times how much he liked it! Thank you for this recipe, it is without a doubt the best mac and cheese ever! I made this recipe for thanksgiving and was a hit.
I am happy. This is some damn good mac and cheese! Perfect combination of baked and creamy. This will be my go to, for sure! I read through all the comments, so I just want to ask: What else can I use? I also doubled the recipe using two 12oz bags of macaroni. Both times it came of perfect. This recipe is pretty fool proof.
I made this for Christmas dinner with ham and apple compote. It was a hit! My vegetarian daughter said it was the best ever!
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Love this one! I use the soup or dried mustard extra onion powder. How many ounces is your canned cheese soup? This is my go to when making Mac and cheese! Only change I make is omitting the onion powder and adding a dash of cayenne pepper! Great recipe.
Tips to Make Creamy Mac and Cheese
Made as directed but used 2. Will definitely be making again. I have only tried this as written. Please let us know how it works out if you try it with sour cream. I made this without the soup, and added cream cheese with 2 cans tuna, paprika and peas for a more homemade casserole. If making this for the next day would you recommend doing all the directions when cooking and merely re heating it in the oven, or should I follow until the last step and baking it the day of? Just curious if Johnny or anyone ended up making a day ahead and then cooking day of?
How did it turn out? I made this for Thanksgiving this year and it was excellent! I rarely ever comment on recipes, but had to on this one. Every mac and cheese that I have made, has been somewhat dry and never creamy, but not this one. It was super creamy and delicious — everyone loved it. Couple things that I wanted to note, is that I used half and half and also used freshly grated parm cheese, since that was all I had on hand and it worked perfect.
I highly recommend this if you are looking for a creamy dish. Thanks for sharing this recipe — it will be made several times in the near future! I was hoping for and looking forward to a flavorful, creamy dish. It turned out bland and thick. I even used the optional can-o-cheese. Everyone raced over this dish. I will definitely make it every holiday.
Sour Cream Macaroni and Cheese
I made this dish for Thanksgiving Dinner. Well it was a hit. The whole family gobbled it up. I was definitely the show stopper. Great receipt!!
Soul Food Macaroni and Cheese Recipe | I Heart Recipes
This is the most tasteful sweet potato pie I have ever made. Do you think it would be okay to prepare it the day before i cook it? I am worried about it drying out. Would it have the same results? First off this is the best Mac and cheese ever! My grandmother in-law and her husband love it so much she asked me for the recipe. And for all of the people asking if it freezes well, it does. She makes big batches and freezes them in smaller containers so she can take out individual portions for dinner.
Not dry like other recipes. The parmesan cheese just makes it that much more flavorful as well. I make this for every holiday and will be making it this Thanksgiving and Christmas as well. Thank you for sharing the tips about freezing it! I would like to make this for Thanksgiving.
My mom always makes her mac n cheese the day before by assembling it all with the cooked pasat and refrigeratin over night. Then she takes it out tops with cheese and bakes. This saves time for Thanksgiving Day. Have you premade this recipe? Do you think it will be okay to do that? When you say 4 cups of shredded sharp cheddar.
Is that really oz bricks that I have to grate? Seems like a lot of cheese. Just want to mark sure I get this recipe down. First grate the cheese, then measure 4 cups for this recipe. This would be approximately 1 pound of cheese. I want to make this for Thanksgiving! Do you think it will taste okay if I prep everything in the morning at home and bake it before serving a couple hours later at my in laws? Thanks in advance. You will want to use shredded parmesan cheese from the refrigerator section of your store not the powdered grated parmesan. I am a mac n cheese freak!
I will continue to use this as my go to recipe. I think this looks so delicious! I have not tried sour cream but I do think it would work. You could certainly just leave the soup out altogether. I started making this last year for a grad party and everyone loved it!! I always make this recipe and love it every time! The only thing is that I bake it for only 10 minutes because the sauce disappears if you bake it the full amount of time. Definitely my favorite mac n cheese recipe! Super good. Very creamy if you do not over bake. Follow the recipe I have tried many Mac and cheese recipes but this one is the Best.
Everyone loved it. Also used 16 oz.
Easy Macaroni & Cheese (no flour / no roux)
Will definitely make this again. Made this tonight, and split the recipe in half. I forgot to buy the soup, so I made it without, and also used heavy cream since that is what I had on hand. I cooked it for 20 mins, and the noodles were perfect. Not terribly, but it was slightly gritty. Since I halved the recipe, there was very little flour and butter slurry to continuously mix, but I could have done a better job of getting it smooth.
The flavor overall, was really good! I definitely recommend giving this recipe a try! I am glad to hear that your family liked the recipe, Leah! It was wonderful! Came out perfect! Everything mixed and thickened wonderfully. I had started preheating the oven as the water was boiling for the noodles, so by the time it was ready to go into the oven it was hot enough that it only took the 18 minutes to bubble. I assumed, of course, that they were to be added with the other spices, but you might consider mentioning that part to avoid any confusion!
I am so glad you enjoyed this recipe! I am glad you were able to make it work without the light cream! Made this dish tonight and added a little chicken and broccoli. It was delicious and will be my go to Mac n Cheese recipe! Much simpler and extremely good. So I would like to make this recipe for a party, and I will need to serve around Sometimes when you double, triple, etc the recipe, certain ingredient amounts change.
Any advice for making the recipe for that many people? And how much do you think I need to multiply the recipe by to get that large of an amount? If stirring in between I would think in the range of 40 minutes. I hope that helps! I would suggest making about 6x the recipe and dividing it over the 2 pans. I would reserve the cheese you are topping it with and cook the two large pans stirring part way through cooking to ensure the middle is hot.
Sprinkle the cheese over the pasta about 10 minutes before removing from the oven you could broil it slightly just before serving if needed. I had to go to the store to buy the cheddar cheese soup, and, dry mustard. I am going to be making this today. Hi Holly! First of all I want to say this is a great recipe. My family is hard to please when it comes to American dishes but they loved this one!
I wanted to ask you if I should be using pre-packaged shredded cheddar cheese and Parmesan cheese or if I should grate the cheese myself? Hi Caleb, Either way will be delicious! You are so kind. Is this good recipe to prep ahead of time to bake like the next day? And to my surprise all 12 of my Grandchildren came back for seconds!!!! Again…… Thank you Thank you Thank you. God Bless you. Im only 53yrs old and expecting another Grandbaby any day. Bring them them on!! Good Morning April! I am so glad ALL of your crew of 12 Grandchildren loved this… great idea to add in broccoli and cauliflower!!
And congratulations on number 13 on the day… so exciting to have a new little baby in the family to love!
Sometimes you buy that glowing yellow macaroni in the box. Your kids like it, but it glows like the kryptonite they used in the old Christoper Reeve Superman movies. I hate feeding it to my kids and I dare say that you hate it too. Sure, you can get a box of Velveeta and melt that over some noodles. And just so you know, aside from the baking, this easy macaroni and cheese took 15 minutes and only two pans to make. So yes, even you can make this on a week night. Yes you sure can. Just let it cool down, put some plastic wrap right against the surface of the mac and cheese to keep it from forming a skin and stick it in the fridge.
If you have a few minutes to bring it out and let it warm slightly before you bake it, do that. I get asked that a lot and my answer is always no. As the pasta and cheese sauce sit, it will thicken and when you thaw it and bake it, the creamy consistency is just gone.
Feel like you may still need some help? If you have time, jump over to this post for the juicy details: If your skillet is too hot or you walk away and for a minute you could scorch the white sauce and it will curdle. It only takes 5 minutes. Just hang out and stir until that sauce is thick enough to coat the back of your spoon. That means avoiding bagged, pre-shredded cheeses because they contain cellulose an anti-caking agent that can in some cases cause your cheese not to melt as it should.
My favorite is sharp cheddar and Swiss. Taste your cheese sauce before you add your pasta. Is it bland? That can be because of the cheese you used or even the kind of salt you seasoned with. And yes, you should cook your pasta before adding it to the cheese sauce. It works just as well and is a great shortcut when you are running low on time. This baked macaroni and cheese may be the most versatile dish ever. Make some garlic bread crumbs for the top if you want some crunch and throw those on. The macaroni and cheese will fill that role.
Watch me make it here:. Used extra sharp cheddar, monteray jack, fontina and parmesan. Monterey Jack and Fontina are both bland cheeses. Maybe try it again, and this time make it by the written instructions to get a baseline for flavor then make small adjustments after that. You certainly get an A for effort on it though! Thank you for sharing this recipe. I have tried this for a few times now and could not help but write a review.
Next on the list is the green beans recipe and may be a few others. Still very good flavor but not very creamy. I wanted to love this recipe just SO much! If I were to try it again, I would use a variety of cheeses, put in a little bit of flour to help with the texture, and perhaps a touch of sugar. I add more half n half on top of the mac n cheese halway through cooking to keep it moist, I add smoked paprika as well as smoked gouda cheese , I usually use a mixture of store bought cheese n hand shredded cheese.
No such thing as too much cheese. Super simple n quick! I add diced ham in it for Easter. Afterwards, I add a can of nacho cheese soup the 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 and it came out great. Not creamy. False advertising. So sick of these crappy online recipes. My family loved it too.
I only us 4 ounces of velveeta cheese. Extra sharp cheddar on top and bake 45 minutes. You want the top to be light brown and crispy around the edges. The more cheese the better. I really loved this macaroni and cheese! I used a blend of sharp cheddar cheese and a white cheddar. I grated both myself which I think lends a creamier finish. I plan on making this for a pot luck. I want to use non fat half and half and add bacon and artichoke hearts.
What do you think??? I am also going to be using the Mexican Velveeta if I can find it and Gluten free pasta. Just made this for the Super Bowl, very disappointed! Followed recipe but added a bit more velveeta as other posters said it would make it more creamy. I think it needs a bit more liquid and I think covering with foil might help keep moisture in. The grainy taste comes from using the half n half. I use heavy cream or evaporated milk. Try it out. I hope this helps you. This looks super good!
Can I use regular whole milk instead of half and half? If so, How would I alter the recipe? Good luck! Cheesy cheesy!! With Mac and Cheese being my favorite food I am very picky with a lot of recipes. This one however was absolutely amazing, I added extra velveeta and it was so creamy and delicious. I highly recomend this dish to all the Mac and cheese lovers out there. Mac n cheese is my all time favorite! I am cooking this recipe as I write this.. 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.
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 just made this recipe and it turned out great I completely fixed the cheese sauce mixture by itself and substituted the Velveeta for 4 ounces of cream cheese added1 can evaporated milk instead of half and half. Stir until all cheese is melted then stir in noodles and bake. If you read up on sodium citrate, it emulsifies the cheese and makes a wonderful cheese sauce.
Sodium citrate can be purchased on-line i. When I mention it to people, they give me the stink eye. I made this dish at Thanksgiving and it was a big hit. I want to make it again for Christmas. But I was wondering if it could be made the night before? Will put in the oven to bake in the morning after church. I would think it would be fine. And I cannot clearly tell how big it is in the video, which I had to mute to save my ears from the hyper ear-killing cuckoo clock music.
Do you HAVE to complain??? Hi Victoria, All recipes consider weight of pasta uncooked. When your cooking it, should you cook the Mac and Cheese in a casserole dish that is covered or uncovered? I made this Mac and cheese for Thanksgiving. Everyone loved it. I heated up leftovers 3 days later and it was still moist. This is now my go to side dish! I made this and while everyone liked it, it was a little dry and clumpy, not as creamy as advertised. It will melt all the way in the oven. Your can stir it up after your bake for a few mins and then add the cheese on top.
Yours was definitely dry because you pan heated it first! By the description and all the comments I am extremely excited to see how it turns out. Thank you for what seems to be a quick, easy, amazing mac and cheese. Just made this for Thanksgiving and my husband and mother had to taste test it and they are still talking about how good it is. That was before it went in the oven!!
I wanted to make this for thanksgiving for 8 people, but the men usually will go for seconds and thirds lol. Will this be enough or should I double the ingredients? And if I wanted to add a little pepper jack cheese for a little kick, how much cheese should I add? If u heat up leftovers is it creamy or is it one big blob? Or do you add a little milk to help cream it up? Leftovers should still be creamy once reheated, but not quite as creamy as when it is fresh. The pasta tends to soak up the liquid over time.
I use salted, but some people think this mac and cheese is a little on the salty side so I think it would be fine to use unsalted if that is what you have. 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…. 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 recipes…your recipe looks like something I would like. One more question….
Can the recipe be halved? Serving size of 8 is way too much. The Velveeta does add plenty of creaminess, but I think someone had commented that they had used some cream cheese and they liked the way it tasted.
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You can definitely half the recipe. A little mustard will help add some flavor. Good luck making your first homemade mac and cheese! This recipe is similar to Sweetie Pies which is good. If I wanted to make a day ahead. Should i bake then refrigerate or assemble…. I have the same question. I am going to a thanksgiving dinner and going to bring this but I work all day so I would like to prepare it ahead of time.
What would be the best way to do so?