Buy Now → Creamy Macaroni and Cheese
This creamy macaroni and cheese coats tender elbows in a rich, velvety cheddar sauce. Enjoy it straight from the stovetop or bake for a bubbly holiday side.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 10 servings 1x
- Category: Side Dish
- Cuisine: American, Southern
Ingredients
Units
Scale
- 1 pound elbow macaroni
- 1 stick salted butter cut into pieces
- 2 cups half-and-half
- 2 cups shredded sharp cheddar cheese
- 8 oz cream cheese (softened)
- 8 ounces processed American Cheese cut into small cubes, like Velveeta
- 1/4 teaspoon seasoned salt
- 1/4 teaspoon black pepper
Instructions
Prep
- Shred the cheddar and cut the butter, cream cheese, and processed cheese into small pieces so they melt evenly.
- If baking, heat the oven to 350°F and lightly grease a 9-by-13-inch baking dish.
Cook
- Bring a large pot of water to a boil. Add the tablespoon of salt and macaroni. Cook until just tender, approximately 8–10 minutes, following the package timing. For the baked option, drain while the pasta is still slightly firm.
- While the macaroni cooks, combine the butter and half-and-half in a large saucepan over medium-low heat. Stir until the butter melts and the mixture is warm; avoid boiling.
- Add the cream cheese and processed cheese. Stir frequently over low heat until the sauce is smooth.
- Remove the saucepan from the heat. Gradually stir in the cheddar, allowing each addition to melt before adding more. If needed, briefly return the pan to low heat to finish melting the cheese.
- Stir in the seasoned salt and pepper.
Assemble
- Drain the macaroni thoroughly and return it to its pot. Pour the warm cheese sauce over the pasta and stir until evenly coated.
- Taste and adjust the seasoning as needed. Serve immediately for a creamy stovetop macaroni and cheese.
- For baked macaroni and cheese, transfer the mixture to the prepared baking dish. Bake uncovered for 25–30 minutes, until hot throughout and bubbling around the edges. Baking produces a thicker sauce.
Notes
Substitutions
- Use small shells or cavatappi instead of elbow macaroni, adjusting the cooking time according to the package.
- Replace the half-and-half with 1 cup whole milk and 1 cup heavy cream.
- Substitute mild cheddar or Monterey Jack for some or all of the sharp cheddar.
- Unsalted butter works well; adjust the seasoning after the sauce and pasta are combined.
Serving Suggestions and Pairings
- Serve alongside barbecue, roasted chicken, meatloaf, or baked ham.
- Pair with green beans, steamed broccoli, or a crisp green salad.
- Serve promptly for the smoothest consistency. If the sauce thickens before serving, stir in a small splash of warm milk or half-and-half.
Storage
- Refrigerate leftovers in an airtight container within 2 hours and use within 3–4 days.
- Reheat individual portions in the microwave, stirring between short intervals. Add a splash of milk to loosen the sauce.
- For larger portions, place in a covered baking dish and warm at 325°F until heated through.
Freezing
- Cool promptly and freeze in airtight, freezer-safe containers for up to 2 months for best quality.
- Thaw overnight in the refrigerator before reheating.
- Reheat covered with a little milk stirred in. The sauce may be less smooth after freezing.
Find it online: https://jennifercooks.com/creamy-macaroni-and-cheese/