Creamy Mac & Cheese

I have been working on my Creamy Mac & Cheese for years and finally nailed down the perfect recipe! So many people love this recipe because you don’t need to make a roux, and you do not need an egg. This recipe is a guaranteed show-stopper at any event because it is creamy and cheesy but also drop-dead gorgeous- I mean, look at her. 😉

It’s the side dish my family fights over every Thanksgiving, and you can assemble it up to two days ahead, so it’s the easiest holiday win on your table. Scroll down for my make-ahead plan and how to scale it for a crowd.

P.S. If you love this recipe, please leave a review at the bottom of this page.

Why everyone loves this Recipe

It’s easy- A huge part of the reason I developed this recipe is that many home cooks struggle with making a roux. It does take practice, and if you don’t cook out the flour long enough or if your liquid ratio is off, your cheese sauce will come out too thick. The roux step made my original recipe very intimidating, and I always strive for easy recipes that anyone can make, regardless of experience.

It’s creamy– The inside of this Mac and Cheese is so deliciously creamy and moist! When trying different Mac and cheese recipes, I found that even the ones that nailed the creaminess had a dryer sauce.

It’s cheesy- The cheeses I chose are appropriate because they have a balance of flavors and melt nicely. A cheese pull is mandatory, especially if you bring this to Thanksgiving dinner or a family potluck!

Tips for making the perfect Cheese Sauce

Buy Good Cheese

Buy the good stuff (if you can). If you’re trying to budget, I would suggest shopping at Aldi as they have amazing cheese options for affordable prices. Personally Tillamook is my cheese of preference. The cheese is perfectly salted and melts wonderfully. 

Grate your own cheese- Store bought shredded cheeses contains cultures and preservatives that prevent the cheese from melting properly and change the taste of the cheeses. Not only are cheese blocks usually a lot cheaper than pre-shredded cheese, you’ll get better flavor and texture if you grate your own. This is a non-negotiable step.

Take your time- Although this is an easy recipe, it’s not a recipe I would suggest rushing through. Follow the steps slowly to ensure the best possible outcome. I mean, the ingredients aren’t cheap- do it right!

Watch Me Make It (and follow @themoodyfoody)

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Ingredients You’ll Need

• Pasta: 1½ boxes (24 oz) of elbow macaroni. Cavatappi works too.
• Four cheeses: sharp cheddar, Colby jack, Gouda and mozzarella, all freshly grated. Plus cream cheese (optional) for extra creaminess.
• Heavy cream and salted butter: this is the base of the no-roux cheese sauce.
• Seasonings: salt, chicken bouillon, onion powder, ground mustard, white pepper and adobo.

Full amounts are in the recipe card below.

Substitutions and Recipe Variations

Make it without Heavy Cream- Don’t have heavy cream? No problem! Use evaporated milk instead!

Make it with another noodle- Don’t have elbows? Use cavatappi!

Make it with pre-shredded cheese- While I highly recommend using freshly grated cheese, it’s perfectly fine to use pre-shredded cheese, freshly grated just melts better!

Make it Keto- If you’re keto, this is the perfect recipe for you. Swap the macaroni noodles for boiled cauliflower!

How to make Baked Macaroni and Cheese

1. Grate your cheeses. Divide into 3 parts
2. Boil your noodles.
3. Make your cheese sauce
4. Mix your noodles with your cheese sauce. Save some cheese sauce for layering.
5. Add half your noodle sauce to a 13×9 Baking Dish, layer some cheese sauce and shredded cheese on top of half the noodles and then add the rest of the noodles on top. Repeat this process, your final dish should have a fully covered shredded cheese top.
6. Bake your four cheese Mac & Cheese at 350 degrees until cheese is fully melted. This should be about 20-25 minutes. Broil on high until you have a bubbly golden brown top.

Making Mac and Cheese for Thanksgiving

Make it ahead: Assemble the whole dish (noodles, sauce and the cheese top) up to 2 days before, cover it tightly and refrigerate. Take it out about 30 minutes before baking, and expect it to need a little longer in the oven than the recipe card says since it starts cold. Broil at the end for that golden top.

Feeding a crowd: One batch fills a 13×9 dish and serves 8. For a big Thanksgiving table, double it and bake two 13×9 dishes side by side instead of one deep pan, so it heats evenly and everyone gets some of that cheesy top.

Oven space: Bake it while the turkey rests. It goes in at 350°F, the same oven you just used for the bird.

What to Serve with Mac and Cheese

• Roasted Cajun Butter Turkey and Turkey Gravy from Drippings
• Honey Butter Cornbread or Cornbread Dressing
• Fresh Green Bean Casserole and Southern Fried Cabbage
• Sweet Potato Casserole with Pecan Crumble
• For Christmas: Orange Glazed Ham or Pernil

FAQ

My Cheese sauce is watery! What should I do?

Add more of your reserved cheese or continue to allow your cheese to melt while stirring. Your sauce will also thicken up over time

Can I make this recipe ahead of time?

Yes! You can make this recipe up to two days before and save the baking part before serving!

Can I make this recipe in the crockpot?

Yes! Use the recipe the same way and add all of your ingredients to the slow cooker on low heat until the top layer of cheese is melted.

How do I reheat leftovers so they stay creamy?

Add a splash of heavy cream or milk, cover with foil and warm at 350°F until hot. In the microwave, stir halfway through.

Why is my cheese sauce gritty?

The heat was too high. Keep the sauce on low while the cheese melts, and grate your own cheese, since pre-shredded cheese has coatings that stop it melting smoothly.

If you love this recipe, check out all my holiday recipes and side dishes!

Please leave a star rating for this recipe if you enjoyed it 🙂