Easy Creamy Mac And Cheese Recipe 

This standard mac and cheese recipe can be made on the stove. It is extra creamy and rich, and tastes great with cheddar.  


– 8-12 ounces (2-3 cups) sturdy macaroni noodles *see note For the bechamel sauce: – 1/3 cup unsalted butter – 1/3 cup all purpose flour – 2 cups whole milk – 3/4 cup half and half – 3/4 teaspoon salt – 1/2 teaspoon ground mustard powder – 1/2 teaspoon garlic powder – 1/4 teaspoon cayenne pepper (optional) – 1 1/2 cups packed sharp aged cheddar cheese – 1/2 cup shredded Monterey Jack cheese – 1/2 cup shredded Pecorino Romano cheese – Salt and pepper, to taste


Drain the macaroni noodles a minute before "al dente" cooking in a big pot of salted water according to package recommendations.  

Step 1

Heat milk and half-and-half in the microwave or hob until hot but not boiling.   

Step 2

Melt butter in a heavy-bottomed sauce pot over medium heat. Whisk in the flour and heat until the mixture turns light brown, 3–4 minutes. Turn down the heat.  

Step 3

Slowly add milk and half-and-half, whisking constantly. After whisking in the remaining milk, the mixture will thin out.  

Step 4

Return the heat to medium and whisk the mixture for 3-5 minutes until thickened.   

Step 5

Sauce should cover spoon back. If you put a little on a spoon and run your finger through it, the line should stay.  

Step 6

Reduce heat to low and add salt, garlic powder, powdered mustard, and cayenne (if preferred). Add salt and pepper to taste.  

Step 7

Stir cheeses to melt. If the cheese doesn't melt fully, add a tablespoon of milk at a time.   

Step 8

Reserve some cooked spaghetti and stir in the sauce. The mac and cheese may be overly saucy, so add more pasta. Otherwise, serve now!  

Step 9

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