Easy Homemade Creamy Macaroni and Cheese — Classic, Comforting & Healthy Options

Creamy Macaroni and Cheese has a way of wrapping you up like a warm blanket on a rainy day. The first time I made this recipe was for a college friend’s potluck — the whole room fell quiet the moment someone took the first bite. That soft, silky cheese sauce clinging to each elbow pasta is pure comfort.

This Creamy Macaroni and Cheese is perfect for weeknight dinners, cozy Sunday family meals, holiday sides, or anytime you need a little comfort food that still feels homemade and thoughtful. It’s easy enough for busy weeknights, but elevated enough to bring to a holiday table.

🧂 Ingredients:

• 12 ounces (about 3 cups) elbow macaroni (or your favorite short pasta)
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk (or 1 cup milk + 1 cup half-and-half for extra creaminess)
• 1/2 cup heavy cream (optional for ultra-creamy sauce)
• 2 cups shredded sharp cheddar cheese (packed)
• 1 cup shredded Gruyère or Monterey Jack (optional, for nuttiness and melt)
• 1 teaspoon Dijon mustard (brings depth)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon kosher salt (adjust to taste)
• 1/4 teaspoon freshly ground black pepper
• Pinch of cayenne or smoked paprika (optional, for warmth)
• 1/2 cup panko breadcrumbs + 1 tablespoon melted butter (optional, for baked topping)
• Fresh parsley or chives, chopped (for garnish)

Yields: about 6 servings.

👩‍🍳 Directions:

1. Preheat oven to 375°F (190°C) only if you plan to bake the topping; otherwise skip.
2. Cook the macaroni in salted boiling water according to package instructions until just al dente (about 7–8 minutes). Drain and set aside.
3. In a medium saucepan over medium heat, melt 3 tablespoons butter. Add flour and whisk constantly for 1–2 minutes to make a roux — don’t let it brown.
4. Slowly whisk in the milk and cream (if using). Bring to a gentle simmer, whisking so it’s smooth. Simmer for 3–5 minutes until the sauce thickens and coats the back of a spoon.
5. Stir in Dijon, garlic powder, onion powder, salt, pepper, and cayenne/smoked paprika if using. Taste and adjust seasoning.
6. Remove sauce from heat and stir in shredded cheddar and Gruyère a handful at a time until fully melted and silky. If the sauce is too thick, add a splash of milk.
7. Combine the cheese sauce with cooked macaroni in the saucepan (or a large bowl) and mix until well coated.
8. For a baked finish: transfer to a greased 9×13" dish, mix panko with 1 tablespoon melted butter and sprinkle over the top. Bake for 12–15 minutes until bubbly and golden.
9. Garnish with chopped parsley or chives and serve hot.

Timing: 25–35 minutes total (15–20 minutes active).

💡 Tips & Variations:

• Tip for smooth sauce: Grate your cheese fresh. Pre-shredded cheese often contains anti-caking agents that can make the sauce grainy.
• Keep it creamy: If sauce tightens up after refrigerating, stir in a splash of milk while reheating to loosen it.
• Make-ahead: Assemble and refrigerate, then bake for 20–25 minutes at 375°F until bubbly.
• Leftovers: Refrigerate up to 3–4 days. Freeze in portions up to 2 months (thaw overnight in fridge before reheating). Reheat gently in a saucepan over low heat or microwave in short bursts, stirring.
• Serving ideas: Pair with roasted broccoli, a crisp green salad, barbecue pulled pork, or air-fried Brussels sprouts. Add a crunchy topping like toasted breadcrumbs or crushed potato chips for contrast.

Healthy swaps:

• Lower-calorie: Use 2% milk + 4 oz reduced-fat cream cheese instead of heavy cream; reduce cheddar to 1.5 cups and substitute 1/2 cup part-skim mozzarella.
• High-protein: Use chickpea or lentil pasta to boost protein and fiber.
• Gluten-free: Use certified gluten-free pasta and 2 tablespoons gluten-free flour or cornstarch for thickening.
• Vegan: Make a cashew-based cheese sauce (soaked cashews blended with nutritional yeast, lemon, cooked potato/cauliflower for body, and spices) and use dairy-free milk and vegan parmesan.
• Low-carb/Keto: Replace pasta with riced cauliflower or shirataki noodles; thicken sauce with xanthan gum (a pinch) instead of flour and use full-fat cheeses.

Flavor twists:

• Smoky: Add 4 oz smoked cheddar or 1 teaspoon liquid smoke.
• Spicy: Stir in 1/4–1/2 teaspoon smoked paprika and 1 diced jalapeño sautéed with the butter.
• Herb-forward: Fold in chopped roasted garlic and fresh thyme or rosemary.

🩺 Health & Lifestyle Tie-in (Optional)
Mac and cheese delivers calcium and protein from the dairy and can be adapted to be higher in fiber and lower in saturated fat with simple swaps. Cooking at home like this Creamy Macaroni and Cheese also saves money compared to dining out — and making mindful food choices now can help reduce future health-related costs. Small changes (whole-grain or legume pasta, extra veggies) make this comfort dish both nourishing and budget-friendly.

❤️ Conclusion
If you make this Creamy Macaroni and Cheese, please tell me how it turned out — leave a comment or tag me in a photo. I love seeing your versions, especially any creative swaps you try. Cozy up, enjoy, and share the comfort.

#fblifestyle #rezepte #DDR #Hydration #Gesundheit

Creamy Macaroni and Cheese

A comforting and creamy macaroni and cheese recipe perfect for weeknight dinners and holiday meals.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Course: Comfort Food, Dinner, Main Course

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

Pasta

• 12 ounces elbow macaroni (or your favorite short pasta)

Cheese Sauce

• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk (or 1 cup milk + 1 cup half-and-half for extra creaminess)
• 1/2 cup heavy cream (optional for ultra-creamy sauce)
• 2 cups shredded sharp cheddar cheese (packed)
• 1 cup shredded Gruyère or Monterey Jack (optional) for nuttiness and melt
• 1 teaspoon Dijon mustard brings depth
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon kosher salt adjust to taste
• 1/4 teaspoon freshly ground black pepper
• 1 pinch cayenne or smoked paprika optional, for warmth

Topping (optional)

• 1/2 cup panko breadcrumbs
• 1 tablespoon melted butter for baked topping

Garnish

• Fresh parsley or chives, chopped for garnish

Method

 

Preparation

1. Preheat oven to 375°F (190°C) only if you plan to bake the topping; otherwise skip.
2. Cook the macaroni in salted boiling water according to package instructions until just al dente (about 7–8 minutes). Drain and set aside.
3. In a medium saucepan over medium heat, melt 3 tablespoons butter. Add flour and whisk constantly for 1–2 minutes to make a roux — don’t let it brown.
4. Slowly whisk in the milk and cream (if using). Bring to a gentle simmer, whisking so it’s smooth. Simmer for 3–5 minutes until the sauce thickens and coats the back of a spoon.

Cooking

1. Stir in Dijon, garlic powder, onion powder, salt, pepper, and cayenne/smoked paprika if using. Taste and adjust seasoning.
2. Remove sauce from heat and stir in shredded cheddar and Gruyère a handful at a time until fully melted and silky. If the sauce is too thick, add a splash of milk.
3. Combine the cheese sauce with cooked macaroni in the saucepan (or a large bowl) and mix until well coated.
4. For a baked finish: transfer to a greased 9×13 dish, mix panko with 1 tablespoon melted butter and sprinkle over the top. Bake for 12–15 minutes until bubbly and golden.
5. Garnish with chopped parsley or chives and serve hot.

Notes

Tip for smooth sauce: Grate your cheese fresh. Pre-shredded cheese often contains anti-caking agents that can make the sauce grainy. Keep it creamy by stirring in a splash of milk while reheating to loosen it if sauce tightens up after refrigerating. Make-ahead by assembling and refrigerating, then baking for 20–25 minutes at 375°F until bubbly. Leftovers can be refrigerated up to 3–4 days or frozen in portions up to 2 months.