5 from 6 votes
With some unexpected ingredients, you too can make deliciously tangy, ultra-smooth and­­ Creamy Macaroni and Cheese.
Creamy Macaroni and Cheese
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Yields 4 servings
Course: Main Course
Cuisine: American
Serving Size: 1 serving
Calories per Serving: 905 kcal
Author: Patty K-P
  • 16 ounces large elbow macaroni*
  • 3 tablespoons unsalted butter
  • ¼ cup flour
  • 2 teaspoons mustard powder
  • 1 cup whole milk, warmed**
  • 1 can (12 ounces) evaporated milk, warmed**
  • 1 cup (4 ounces) American cheese, chopped***
  • 2 cups (8 ounces) extra sharp cheddar, shredded
  • 1 cup (4 ounces) fresh Parmesan, grated
  1. Heat a large pot to boiling and cook the macaroni for the time instructed on the packaging minus 1 minute (ie. if the instructions say cook for 9 minutes, cook for 8 minutes). Reserve 2 cups of pasta water and drain.
  2. To the now empty pot, heat the butter over medium heat until melted and foaming. Add the flour and whisk until no clumps remain. Whisk in the mustard powder until combined.
  3. Stir in the two milks until combined. Bring to a boil and reduce heat to low to simmer. Simmer until thickened.
  4. With the heat on low, add the American cheese, ½ cup at a time, and stir using an 8 figure motion until mostly melted before adding the next ½ cup. Repeat with the remaining cheeses.

  5. Pour the cooked macaroni into the cheese sauce and stir until fully coated. If the cheese sauce is too dry, add in the reserved pasta water ¼ cup at a time until the desired consistency is reached. Serve immediately.

Recipe Notes

*I liked using the large elbows because there's that much more sauce in each bite, but feel free to use regular elbows!

**About 30 to 60 seconds in the microwave. 

***Like Kraft Singles, found in the refrigerated section. DO NOT USE Velveeta.