Creamy Mac and Cheese Recipe
FINALLY!! A homemade Mac and Cheese Recipe that my children eat (and love)! The ultra creamy sauce is so easy to whip up and you can use a variety of pasta; macaroni, shells, spiral – you name it!
This post may contain affiliate links. Read my disclosure policy.
This makes a big batch but it does reheat well and stays creamy. Read our tips below on how to reheat leftover mac and cheese so it stays creamy.
Getting the cheese sauce right is no easy feat. I’ve tried so many different combinations of cheeses; sharp, fancy cheeses, mustards, nutmeg, etc. but this is the recipe that my children eat happily. The flavors of this homemade macaroni and cheese are very mellow and the texture is spot on. This recipe was adapted from the Sept 2016 issue of the Food Network Magazine (I collect their issues and it is my favorite food magazine).
Ingredients for Mac and Cheese:
Most homemade macaroni and cheese sauces call for sharp cheddars and mustard which produce a harsher flavor than my children liked. I think I’ve beat the boxed mac and cheese with this combination and it feels so good!
How to Make Mac and Cheese:
Making homemade mac and cheese couldn’t be easier! The process is so simple, you’ll be able to memorize it quickly.
- Cook the pasta (save some of the water)
- Stir together pasta sauce and whisk on the stove until thickened
- Add sour cream, cooked pasta and serve
Cook’s Tip: This mac and cheese recipe is quick and easy but DO NOT walk away from the cheese sauce. Whisk constantly while it is on the stove to keep it smooth and creamy. Do not overcook or boil, or it may curdle.
How to Re-Heat Mac and Cheese:
- Before heating, add a splash of water or milk, which will loosen up the warmed cheese sauce and create the same creamy consistency as freshly made cheese sauce.
- Re-heat mac and cheese over low heat on the stovetop or in the microwave stirring every 30 seconds.
P.S. We love that blue Staub braiser pan (Amazon affiliate link) for cooking the pasta because you can mix the cheese sauce right into it and it serves beautifully on the table. Pots and pans that go from the stove to the table save me some cleanup; I call it the “dish factor.”
Kid Friendly Recipes to Explore:
- Cheesy Chicken Fritters are always a hit with kiddos (and adults!)
- Mashed Potato Pancakes – crisp on the outside with a cheesy center
- Baked Chicken Nuggets are so much better than store-bought
- Practical School Lunch Ideas – both hot and cold
Creamy Mac and Cheese Recipe
Ingredients
- 12 oz elbow macaroni pasta
- Salt for pasta cooking water
- 12 oz evaporated milk, we used the Vit D one
- 2 large eggs
- 6 oz havarti cheese, (2 cups grated)
- 6 oz colby jack cheese, (2 cups grated)
- 3/4 tsp sea salt, or to taste
- 1/3 cup sour cream
Instructions
- Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package instructions. Reserve 3/4 cup pasta cooking water, then drain remaining water and set pasta aside in the pot.
- In a medium saucepan, combine 12 oz evaporated milk, 2 eggs, both grated cheeses and 3/4 tsp salt. Place saucepan over medium/low heat and cook 6-8 minutes, whisking constantly*, until completely smooth and thickened. As soon as it has visibly thickened, remove from heat. Do not overcook or boil or it may curdle.
- Off the heat, whisk in 1/3 cup sour cream then stir in drained pasta. Season with salt to taste. If the sauce gets too thick, you can thin it out with some of your reserved pasta water.**
Notes
** Keep in mind the sauce will thicken more as it cools so you don't want it to be overly thick right off the stove.
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Q: Do your children have a favorite food that you make – something they request again and again? I’d love to hear from you in a comment below. We are always looking for inspiration (and my children thank you in advance!) 😉
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Could this be prepped ahead of time and baked the next day? I’ve made many of your recipes and all have been delicious! Looking forward to making this one for the holiday.
Hi Teresa, I haven’t tried baking it later, but this recipe makes a big batch, but it does reheat well and stays creamy. Read our tips in the recipe post on reheating leftover mac and cheese so it stays creamy. I hope this helps!
I just made this and it is literally the best mac and cheese I’ve ever made! Thank you Natasha
That’s so great, Karen! Thank you for your awesome comment!
Hi Natasha! Every recipe I’ve tried on your site have been winners! I can’t wait to try this for my grandchildren.
However, is there a substitute for the havarti cheese? I can only find it packaged as sliced, such as Sargento brand which may have additives.
Hi Sarah! I think there is room to experiment but this is our favorite combination so far and other cheeses will give you different flavors and the havarti cheese will add a creamier consistency. A mild cheddar cheese could work well.
How can 6 ounces of block cheese equal 2 cups of grated cheese? And every time I change the amount of servings on your “print” page it keeps showing 2 cups grated cheese no matter how many servings.
Hi Emily! It’s 6 ounces by weight which is how it’s labeled on the package when you purchase cheese. It ends up equaling about 2 cups total when it’s shredded (this is the measurement by volume, not weight).
When you change the number of servings, it is computer generated. It will change the amount in ounces since this is how it was entered into the recipe card, but it won’t actually change the writing in parentheses since it’s just a side note.
I’m sorry for the frustration. We are always looking to improve our website but are also limited to what the template allows us to do. I will see if this is a feature that can be modified in the future.
Thank you for your help and clarification! I’m looking forward to trying the recipe!
This recipe is absolutely delicious. I served it to 5 your adults and they raved about it. It is very creamy. I did add mustard and some smoked paprika. I would make this again. It’s really easy to put together and it’s a filling meal. I served it with cut up hot dogs.
That’s just awesome! Thank you for sharing your wonderful review, Heather!
Can I use regular milk or cream in Mac and cheese instead of evaporated milk.
Hi June, this particular recipe we only tested with evaporated milk. If you wanted to experiment, the next best thing would be equal parts of whole milk mixed with half and half. If you test it that way, let me know how it goes.
I can’t find Colby cheese anywhere, any substitutions? Thank you
Hello! One of our readers shared this comment “Wow, this hit the nail on the head!
Colby Jack is not available in Canada, so I subbed for Havarti.
I ended up with smoked gouda on accident because I didn’t closely read the label when purchasing, but it was awesome. I would highly recommend using smoked gouda if you’re into that kind of flavor. The texture was PERFECT.” I hope that helps
I accidentally bought condensed milk instead of evaporated milk, and it did not turn out great!! Oh no! However, I retried using evaporated milk, and the recipe worked out amazingly! Finally!! Thank you so much for sharing!!
Sweetened condensed milk would definitely not work in this recipe. I’m glad it finally turned out for you!
Hi! Thanks for sharing. I’m going to try it out. One question- When I go to the market, I see evaporated milk and condensed milk. Are those similar? Different? Can I sub them in for each other? Thank you!
Hi Marianne! No, they are different and should bot be substituted for each other. The main difference between evaporated milk and condensed milk is that evaporated milk is unsweetened while condensed milk is sweetened.
Hi Natasha,
I made this delicious Mac and cheese. I added a chicken cutlet cut up with some finely chopped celery. Poured some red hot buffalo sauce and threw it in at the end. Then I topped with crumbled blue cheese.
Wow!
Thank you so much for sharing that with me, Diane! I’m so happy you enjoyed that!
This made a lovely cheese sauce but sadly it was too much sauce for the amount of noodles for me. I weighed out 12oz…not sure if that was correct. Regardless,
I thought I’d just stick it in the oven for 5 mins to thicken it up, and it ruined the consistency…became gritty. Anyway, I warn against trying to bake! Just make more noodles or add less sauce…such a kitchen tragedy. No fault of Natasha’s!
Hi Kim, I haven’t had that experience, I recommend retracing your steps to ensure there were no substitutions to your process or ingredients. I wish I could be more helpful!
Hello! Would it hurt to add a bread crumb topping and lightly bake in the oven once combined?
Hi Tim! I have not tested that. One of my readers reported adding these towards the end and lightly broiling them.
This was an expensive recipe (Harvarti cheese) and it lacked the cheesiness of all yellow cheese. I am going to stick with my tried and true oven recipe.
Hi Natasha, is there anywhere that I can sub evaporated milk for something else?
Hi Vivi, this particular recipe we only tested with evaporated milk. If you wanted to experiment, the next best thing would be equal parts of whole milk mixed with half and half. If you test it that way, let me know how it goes.
Hi! For an egg allergy, anything specific you’d recommend substituting to still achieve the creaminess?
Thanks!
Hi Jackie, the eggs help the sauce to thicken up and also add flavor. I have only tested this particular recipe with eggs so I’m not sure if it would thicken up properly without them.
I made this last night, OMG, it’s the best!!! I have made about 20 of your recipes, all keepers. All the other recipes i have are in the recycle bin now. Absolutely love all your recipes, keep up the wonderful work you do.
Hi David! I’m so glad to hear that. Thank you for the feedback.
Made this last night. It’s very good. I will make it again. I had leftover grated cheddar and Jack cheese that I wanted to use up, so I used that instead of the cheese listed here. Otherwise I followed it the same. I like not having to make a flour sause. The eggs make it thick and I think easier. Was really quick to make.
I think I’m your biggest fan!! I’m going to try making your Philly cheesesteaks next! Thank you for all the fantastic recipes. It makes me enjoy cooking again.
Thank you, Claudia! I appreciate the love and support. 🙂 Glad it was a hit!
I use this recipe often but usually serve it right away.
Can it be made ahead and kept warm or how can I reward for a gathering later??
Hi Patti, This recipe makes a big batch, but it does reheat well and stays creamy. Read our tips in the recipe post on reheating leftover mac and cheese so it stays creamy. I hope this helps!
I’ve made this several times, and it comes out just great. Can you swap out Havarti for Gouda, though? I’m making it for Christmas dinner, and I ended up with Gouda on accident. Thanks so much for any thoughts!
Hi Ryan, gouda should work here!
Turned out just great with the Gouda! Same texture with a smokey taste – a hit nonetheless. Also made your mashed potatoes for the holiday meal.
Glad you enjoyed it!
I am curious, why eggs? I have never seen that for Mac and cheese. I started making this when I was a young girl and used long macaroni tubes long like spaghetti. I always look for that still and never see. Never have seen eggs used in recipe.
Hi Karen, the eggs help the sauce thicken up and add flavor. I hope that helps!
It was a hit. I’ve found my go to Mac and cheese recipe. Thank you!
That’s awesome, thanks for sharing!
I plan to make this for a trial run this week and then again for Thanksgiving. We have to travel about 45 minutes, though, on Thanksgiving. Do you have recommendations for keeping it hot and still creamy during transport until we eat?
Hi Jenny! You could try using a warmed-up crockpot on your drive, then plug it in to continue to warm it until you’re ready to eat. It shouldn’t dry out but you could add a few tablespoons of milk to it if it does. I hope that helps.
loved to have the suggestions for keeping the Mac and cheese warm in the warmed-up crock pot and then plugging it in when you get to the Thanksgiving dinner’s host hotel.
Natasha you’re my absolute favorite cook! I’ve made so many of your other dishes, and can’t wait to make this for Thanksgiving after next week!
I do need to make a bigger batch as my family LOVES mac and cheese. Should I just double every ingredient? Thank!
I imagine that will work! Thanks so much for your support and for trusting my recipes.
W O W !!! I made the mistake of giving my husband a spoonful to ‘test” it. THREE full bowls later, he declared it the “best he had ever had”. He ate more at a big party that night, and announced that he was NOT sharing leftovers! Our Granddaughter said that she wanted ALL of the leftovers, but faced stiff competition from quite a few others. My husband is almost incapable of giving anything a “5’ rating; this one got a “5+”! Color was very pale; texture was very creamy. Flavor was a bit unusual, but superbly delicious. I had to increase to a triple batch at the last minute, and ran short of cheese. So I substituted about 4 oz. Velveeta and 1 oz. cream cheese (per batch) for part of the Colby-jack and Havarti. It did take much longer to fix, about 1 hr 45 min. (for a triple batch.) I also used part evap. milk and part Half ‘n’ Half. WONDERFUL! All your recipes are outstanding. Thanks for sharing. P.S. I have never even liked homemade Mac ‘n’ cheese before.
This is such lovely feedback, thank you so much for sharing that with us! It just made my day so much brighter!
All the way from South Africa.
We enjoy the Mac and Cheese so much that it is now my signature dish in my little coffee shop.
It defrosts easily as you advised with the little bit of milk, it works great. Thank you very much.
Wow! That’s just awesome! Thank you for sharing your wonderful review, Jacqueline!
This looks great! I just made an air fryer Mac and cheese recipe I found on another blog – we took one bite and threw it all out. I do have a recipe for the instant pot that is pretty good especially when I am feeling lazy. But really nothing beats traditional Mac and cheese and this recipe looks wonderful. After we threw out tonight’s dinner my husband said – find out how Natasha makes it! So, can’t wait to try it. I usually put buttered bread crumbs lightly broiled on the top.
I hope you love this one just as much as we do, Susan! Thank you that compliment!
Hi Natasha
I just love your recipes! Any chance you have more selections for Vegetarian eaters? Would love to see more for ” meatless Mondays!” Meals or taco Tues… you get my gist…. p.s. loved your fish tacos and Bang Bang Shrimp!
Keep on doing what you do! Your an inspiration and Thanks for sharing your talents! Best to you and the lovely family.
Jacqueline
Hi Jacqueline! Thank you for the suggestions, they have been noted. In the meantime, please be sure to check out my vegetarian recipes category HERE. Many of my recipes can also be modified for vegetarian options. So glad you enjoy my recipes. 🙂
Just made, perfect easy and crowd pleasing!
Didn’t have canned milk, used whole milk and added 1/2 cup of processed cheese. Also crisped up 1/2 lbs of bacon, chopped.
This is the best recipe by far, thank you!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Could you use regular milk instead of evaporated milk? Thanks!
Hi Amanda. Whole milk may work but it won’t thicken as much, however. Please let me know how you like it if you try it with milk. 🙂
I will be making this recipe as soon as I get home from holidays . It sure sounds so good.
I also love your Chicken noodle soup. I make it lots in winter.
Sincerely Marjorie
Thanks, Marjorie. I’m glad you enjoy it! 🙂
We love this Mac and Cheese. I hope you’ll find it wonderful as well. 🙂
This recipe looks great as usual. I saw an older recipe for skillet Mac & Cheese recipe using can of Campbell’s Cheese soup. Has anyone got that recipe as sounded simple & Interesting?Thanks
Hi! I’ve made this dozens of time and my husband and I love it. My kids for some reason don’t. I decided to experiment with Asiago cheese and the liked it. It gives it a different flavor and it’s very yummy! Thanks for the awesome recipe!
Hi Morgan! What a great idea. I’m glad they loved it. Thank you for the review and feedback.
Best meatloaf ever. I serve at dinner parties to rave reviews even from those who generally don’t like meatloaf!
Great to hear, Cathy! However, the comment was placed in the creamy mac and cheese recipe. But thanks for sharing!
This recipe sounds delicious and ready to try BUT are the eggs considered raw after all is done? My hubby had a kidney transplant and must avoid raw eggs.
He Felicia, the eggs are cooked for 6-8 minutes (see steps 2) so they are not raw.
My grown children and now grandchildren always request my homemade noodles with roasted chicken. I have been making noodles for 50+ years, since I was a little girl learning to cook from my grandmother and mother. Such fond memories of both these wonderful women and spending time in the kitchen with them. Thank you Natasha for your great recipes. I love following you and making your recipes for my family.
Thank you for sharing, Jean. So happy you enjoy my recipes.
Hi! I am going to make this recipe, but I find the ingredients list confusing. How do you measure your macaroni pasta? By weight? by dry measuring cup? Please help! There is a big difference by weight or measure.
Hi Eleonor, you have an option to change the ingredients to grams if you prefer that. Just click on Metric in the recipe card to do that.
Hi I’m making this for the first time. How long will it last in the refrigerator and can it be frozen?
Excited to try!
Hi Cindy, I haven’t tried freezing this yet but it may work. Mac and Cheese typically stay safe for up to 1 week in the fridge if it is stored properly. I think the best way would be to store it in an oven-safe, buttered container. Then simply pop it into the oven to reheat. I hope this helps.
I made your recipe as part of my Christmas dinner. My daughter who could eat mac & cheese everyday, said it was the best she has had. It is creamy & delicious. It doesn’t dry out when reheated. I will definitely make this again, in fact for New Year’s Day.
That is the best when kids love what we parents make. That’s so great!
Wow, this hit the nail on the head!
Colby Jack is not available in Canada, so I subbed for Havarti.
I ended up with smoked gouda on accident because I didn’t closely read the label when purchasing, but it was awesome. I would highly recommend using smoked gouda if you’re into that kind of flavor.
The texture was PERFECT.
Thank you for the awesome review and feedback. It helps inspire me to do better and create more content!
Absolutely delicious 😋 made this for our family Christmas get together- everyone loved it! Love your delicious recipes!
Thank you for the awesome review. I’m glad you enjoyed this recipe!
Very yummy! I used Monterey Jack and mild cheddar instead of Colby Jack because that’s what I had on hand, and it turned out spectacularly. I overcooked the sauce a little bit because it took a long time for my cheese to melt, and it curdled on me some, but it didn’t affect the taste. My 2-year-old and I gobbled it up with enough leftovers for the rest of the week haha!
I’m so happy to hear that! Thank you for sharing your great review, Rebecca!
Can you bake it my dad used make also bake it been trying to figure it mine always turns out dry
Hi Joann, I haven’t tried baking this mac and cheese, but I think it’s worth experimenting with. I would probably top it with shredded cheese to create a crust so it does not dry out and broil until the cheese is melted 🙂, being careful not to bake too long so it doesn’t dry out. If you try baking, let me know how you like it 🙂
Loved this recipe and so easy! I started off trying crockpot recipes for Mac and cheese but couldn’t find one that worked well with either cooked or dry pasta. This recipe is so much easier to make and so quick. Very creamy texture. My family loved it.
I’m so happy to hear your family loved this! Thank you for your wonderful review!
I made this tonight for dinner. The cheese sauce was rather runny.
So I thought I would throw some extra cheese on top and put in oven for 10 mins. BIG MISTAKE! I wish I would have left it alone. It tasted great runny. Next time I will let time thicken it not the oven. Great recipe just follow natasha’s recipe and it will be delicious.
Hi Donna, it will thicken as it sits. I’m glad it was delicious!
This is the best homemade Mac n cheese recipe I’ve ever tried. I substituted Monterey jack for the havarti, as that’s what I had on hand. My 4 year old will only eat the blue box. I convinced him to try it and he loves it. He kept saying, “mmm, this is really good!” Lol. Thank you for this great recipe.
You’re very welcome, Kim. Good to know your substitute ingredient worked well too and your 4 year old loved it. Yay!
This was amazing!! I didn’t have evaporated milk so I substituted 8 oz milk and 2 oz heavy cream and it was perfect. Thank you for your recipes. My family enjoys everything I make from you. God Bless you and your family.
I’m so glad that worked out for you, Judy! Thank you for your wonderful review!
I looked at the reviews/comments and didn’t see anyone ask (sorry if I missed it). Could you keep this warm in a crock pot for awhile? Make it the suggested way, but just keep it warm in crock pot. Or would it start to separate?
Hi Charity, I haven’t tested that, but it may work in a crockpot. Make sure to keep it on the lowest setting. I worry if it sits too long, it will “over-cook.”
Can this be made in a crockpot
Hi Barb, I haven’t tested that, but it may work in a crockpot. Make sure to keep it on the lowest setting. I worry if it sits too long, it will “over-cook.”
Hi Natasha! My recipe is similar, only I use 3 different types of cheeses and after I cook mines I bake it. Love this recipe! 🙂 😀
Hello Corinne, that sounds great too! Thanks for sharing that with us.
I would love to see a version with whole milk and mozzarella cheese with the sharp cheddar
Thanks for your suggestion, Amy. If you do an experiment, please share with us how it goes!
That was all I tasted was the canned milk. Otherwise the recipe was easy, but bland.
Hey Natasha!
JUST made this Mac & Cheese… OMG it was amazing! I’m not keen on the taste of evaporated milk, so I was sceptical to start with. It was delicious and I think it’s now part of our “Forsyth Family Faves”
That’s so great! It sounds like you have a new favorite, Jess!
Natasha, you are amazing. Your are the one person whose recipes always turn out perfectly in my home. Thank you♥️
That makes me feel inspired! Thank you so much for your kind words and good feedback, Chichi.
Another hit! So easy and completely delicious. Perfect for our meatless Fridays. Thanks again Natasha!
You’re welcome, Robyn! I’m so happy you enjoyed this recipe!
I have been craving some good Mac and cheese for months this looks so good! I thoroughly enjoy seeing your recipes! Thank You
I’m so happy you’re enjoying our recipes, Carolyn! I hope you enjoy this recipe.
Do you have a recipe for minestrone soup? I would like it please
Hi Patricia, we don’t yet but thank you for the suggestion. The closest we have is Pasta e Fagioli.
Hey Natasha. Thanks for all your great recipes and ideas. I usually start my Mac & cheese with a rue and then bake it but I will try your recipe. I noticed your instructions call to reserve some of the water that the pasta was boil in but don’t see where it was added back in. Should this go in with the cheese mix? Thanks
Hi Ric, we have a note in the recipe ”If the sauce gets too thick, you can thin it out with some of your reserved pasta water.**” I hope that helps.
Hey Natasha,
My name is Chef Sherry and I have a small bakery and cook all the time. I wanted mac and cheese and I saw your creamy mac and cheese in my email. I’ve been out making deliveries and didn’t want to go shopping, so I used what I had. I used half and half, cheddar instead of the Colby Jack. It is amazing and a keeper. Thanks so much.
Yum! Totally craving this right now! I’m so glad you enjoyed this recipe!
This was the most easiest Mac and Cheese to make. The only problem, I found it to be a little dry. Is there something I can add or do to keep it creamy.
Hi Mary, it shouldn’t be dry. Wasn’t anything altered by chance, or maybe more noodles were added than the recipe calls for?
Can I make this a day ahead? I’d like to bring this to a family gathering.
Hi Heather, this truly is best fresh; I haven’t tried making it ahead to advise that would work.
My kids, my son especially, loves this. He would eat it every day if he could
That is the best when kids love what we moms make. That’s so great!
I have never made mac and cheese before. I was afraid too, because I tried a cheese dish once and the cheese curdled. So, I tried this last night and it turned out great! I’m not a big sour cream fan and thought I would be able to taste the sour cream, but didn’t. Love your recipes.
I’m so glad you enjoyed this recipe, Barbara!
We don’t have evaporated milk in my country, what can I use instead?
Thanks!
Hi Jul, this particular recipe we only tested with evaporated milk, but from my research, the flavor and consistency isn’t quite right, so we stuck with evaporated milk. If you wanted to experiment, the next best thing would be equal parts of whole milk mixed with half and half. If you test it that way, let me know how it goes.
Perfect recipe. My son loves mac and cheese. I tried a bunch of other recipes but nothing is like your recipe. Thanks a bunch for this amazing one!!!!
Yay, that is fantastic! I’m glad you found this recipe and that he loved it.
Tried this tonight and the family absolutely loved it. Probably one of the best Mac and Cheese recipes I’ve tried. This one is definitely a keeper!
That is so awesome! Thank you so much for your great review, Julie.
Can I use Parmesan and mozerella cheese with it
Hi Ricolean, I haven’t tried adding that, but one of our readers did make a parmesan crust with it. If you experiment, I would love to know how you like that.
Hi Natasha! Just made this for the second time. It’s my daughter’s favorite! Absolutely delicious! We added bacon to the top and it was soooo good! My husband idea of course. It was a great idea! Ha ha!!
Adding bacon sounds awesome! Thanks for sharing that with us, Shannon.
And the 5ecipe falls for saving water from the noodles but never indicates when to add it……… I sooo wish I would have read this recipe. Fully prior to committing to it……… so busy and now stuck with it!!!
Typos……. Cooking and texting……… grrr
Hi Jen, we have a note in the recipe ”If the sauce gets too thick, you can thin it out with some of your reserved pasta water.**” I hope that helps.
Making this for a Christmas get together. Can I keep this warm in a crackpot?
Hi Pauline, I haven’t tested that, but it may work in a crockpot. Make sure to keep it on the lowest setting. I worry if it sits too long, it will “over-cook.”
Thank you!
Made this recipe tonight. My 5 year-old said “I don’t ever want to stop eating this mac and cheese” 😂 so thank you for the recipe.
How adorable! I’m so happy that your little one enjoyed this mac and cheese.
It has turned out really good as most recipes do from this blog. Having said that, I did have to readjust the amount of ingredients, as I would have way too much sauce. But I do this with Natasha’s recipes a lot. Like I never use 12 cups of broth to make soup. My family of 4 would eat it for a week! Other than that Natasha
recipes are good.
Thank you so much for sharing that with me, Anna! We have a recipe slider on the printable recipe card to adjust to how many servings you are cooking for.
IT was amazing , loved it
I’m happy you enjoyed it!
I like adding cream cheese to it too and breadcrumbs in layers with a Parmesan topping Then bake it for 40 minutes at 375°
Thank you so much for sharing that with me, Rick!
Thank you for another great recipe……came out perfectly and tastes wonderful. I’m 75 and never to old to learn. You young whippersnappers aregood cooks.
You are most welcome, Joy. Thank you for sharing your great feedback with us!
I don’t know what I did wrong, but the cheese sauce never thickened very much on medium/low heat and it appeared to curdle. I stirred it CONSTANTLY (couldn’t find my whisk) It curdled a lot more when I added the sour cream off the heat. I was so disappointed in the results given my care in making it. Could you explain the chemistry of what happened? I thought I was following the instructions carefully. Also, I think the taste was bland. I think it needed some dry mustard and some garlic powder or garlic salt to perk up the flavor.
Hi Diane, you might consider if there were any changes in the types of quantities of ingredients (usually using lower fat ingredients can be the culprit of curdling) and different cheeses can be milder which will make the overall dish blander. Also, be sure to cook the pasta in adequately salted water.
I used a different brand of evaporated milk but it had Vit. D and the cheeses were the brands that you used, so I don’t think that low fat was the issue. However, I just read that cold eggs can cause batter to curdle. I know this was not a batter, but I did use cold eggs so I wonder if that was the problem. What do you think?
Hi Diane, that wouldn’t happen if you combined those ingredients before putting them on the heat.
some cheese i buy wont melt so i have to make sure ita good quality cheese
Any recommendations for re-heat instructions?
Hi Debbie, it does reheat well and stays creamy. Read our tips here on how to reheat leftover mac and cheese so it stays creamy.
Can you put hotdogs in this?
Hi Connie! I haven’t tested that but I bet that could work! If you experiment I would love to know how you like this!
Worked well with hotdogs, it’s a first time making it and also eating it! Nice quick dish to make!
Love your recipes x
So glad you loved this recipe, Connie. Thank you for your fantastic review!
What can I replace the Colby Jack cheese with? I can’t find it anywhere
You can also use Gouda cheese.
Thanks for finally talking about > Creamy Mac and Cheese Recipe – NatashasKitchen.com < Loved it!
You’re welcome! I’m glad you liked this recipe.
Is it two cups of cheese each or 6 ounces each that I should add? 4 ounces is one cup of cheese.
Hi Alicia, I was providing a cup measurement and a weight measurement. If you have a scale then measure in ounces and if you don’t then use the measuring cup measurement.
Natasha
I just love you recipes, I am going to try the mac and cheese today.
I’m so happy to hear that Donna! I hope you love this recipe!
Natashas
my Granddaughters just love the Mac N Cheese as a matter of fact I am making for my Granddaughters, Birthday party tomorrow.
I am enjoying your recipes.
I’m so happy to hear that Donna! Happy Birthday to your Granddaughter!
Is it supposed to be 32 ounces of macaroni and not 12 as you have written? I tried with 12- great flavor but way too runny!
Hi Angela, 12 oz uncooked is correct, but you can use more if you prefer. We just love a very thick, creamy and cheesy sauce.
mine turned out very runny, What did I do wrong. Has a good flavor!
Hi Jean, did you make any substitutions or changes in the recipe?
What other cheese options do you use?
Hi Adina, I think there is room to experiment but this is our favorite combination so far and other cheeses will give you different flavors and the havarti cheese will add a creamier consistency. A mild cheddar cheese could work well.
Hi Natasha, I really like your recipes….they are easy & come out perfect!
Thank you for your good comments, Zarina. I hope you love every recipe that you try!
This recipe was such a hit in our house that I have to make another batch tonight. My kids actually fought over who would get the last of the small amount of leftovers for their lunchbox. So easy and so good!
That is the best when kids love what we moms make. That’s so great!
Just made this today and it was amazing . I didn’t change a thing. Seriously, your recipes never disappoint . Thank you Natasha!
You’re welcome Blair!!
Had an intense craving for mac and cheese and decided to make this! So grateful for your recipes, everyone I’ve tried has been so tasty and fairly easy to make. Thanks for including the tips for reheating this as well.
You’re welcome! I’m so happy that was helpful!
Made it for the first time today for our Thanksgiving meal. Everyone loved it, kids and hubby. Thanks for such a greatvand easy recipe.
I’m so glad to hear that! Thanks for the great review! Happy Thanksgiving!
Can you recommend how I would do it in a crockpot/slow cooker?
I haven’t tested that but here is what one of our readers recommended, I hope it helps. “Love your recipes Natasha but Mac & cheese made in an electric pressure cooker is 12 minutes total (5 to get to pressure, 5 under pressure, 20 seconds to release pressure and a minute or two to stir in cheese, milk etc. at the end).
And you CAN walk away for all but those last few minutes! And it’s made in just ONE POT.”
I forgot to add sour cream, but also I add cooked bacon pieces. The best mac and cheese ever!!!
That’s just awesome!! Thank you for sharing your wonderful review!
What are you supposed to do with the 3/4 saved pasta water?
Hi Nina, we have a note in the recipe”If the sauce gets too thick, you can thin it out with some of your reserved pasta water.**” I hope that helps.
Hi Natasha,
Can regular milk be substituted for evaporated milk? Thank you for your reply.
Hi Tanya, Milk may work. It won’t thicken as much, however. Please let me know how you like it if you try it with milk.
I could not find evaporated milk at our stores, so I did a sub of 1/4 half-and-half (10% cream) and 3/4 whole milk. It worked great!
Thank you for sharing that great review with us, Lori! I’m so glad that worked out.
Not sure what I did wrong. The cheese sauce was a bit grainy and I had to add a lot of the pasta water just to get it to look creamy. My kids did not like it because of the strange texture. I actually used the Boars Head brand havarti and colby cheeses.
Hi Lauren, the biggest culprits to a grainy cheese sauce is not whisking constantly or letting the sauce cook too long. Make sure you take it off the heat as soon as it is visibly thickened. Also, make sure you have the correct proportions of ingredients (cheese to milk). I sure hope that helps to troubleshoot!
Hi Natasha!
I am making this for 11 ppl would you recommend doubling the ingredients? Also, what brand of pasta did you get? I can’t wait to make this for New Year’s Eve!
Hi Trisha, I recommend making sure you have a large enough pot, but it should work! We used elbow macaroni pasta for this recipe.
Hi Natasha, our family loves Mac & Cheese Soup, but I have lost my recipe for it. Help….my Husband has been requesting it, so hopefully you can help.
You do a wonderful job and I look forward to your recipes.
Thank you for your help.
Hi Anne, I have not made a Mac & Cheese Soup before so I can not advise. I hope you find what you are looking for soon!
Toddler approved! Easy and yummy recipe! Thank you
You’re welcome! I’m so happy you enjoyed it
This mac and cheese was incredible! Everyone loved it! I’ve tried other mac and cheese recipes and this is the only one that my three year-old liked! Thank you!
That’s just awesome! It sounds like you have a new favorite! Thank you for sharing your wonderful review with us, Irina! 🙂
Once cooked can I bake it?
Hi Gene, I haven’t tried baking this mac and cheese, but I think it’s worth experimenting. I would probably top it with shredded cheese to create a crust so it does not dry out and broil until the cheese is melted 🙂, being careful not to bake too long so it doesn’t dry out. If you try baking, let me know how you like it 🙂
Hello, did you try baking it? How did it go?
I baked mine for about 15 minutes and it was great.
I goofed this up by adding the sour cream way to early. But no worries it still thickened up beautifully!
I’m so happy to hear that! Thank you for sharing your great review!
This recipe was a great base for me from where to start, but we added a bit more salt, parmesan cheese, a splash of heavy cream and 2 cloves of garlic and paprika, the whole family enjoyed it!
I’m so happy you enjoyed that! Thank you for sharing that with me Diana!
Can we replace the eggs?
Hi Eric, the eggs help the sauce to thicken up and also add flavor. I have only tested this particular recipe with eggs so I’m not sure if it would thicken up properly without them.
Love, love love! I added some 2% velveeta cheese and baked it for about 15 minutes. Then added the leftover water. AMAZING.
I’m so happy to hear that! Thank you for sharing your great review!
Just made this for lunch! Turned out delish, thank you for this recipe. Would love to see one in the instant pot in the future:)
That will go on my list! Thank you for the great idea!
I was looking for a quick and delicious mac and cheese recipe and after reviewing several recipes this was the winner. It was easy and delicious however in my case I went to several stores and could not find the boar head brand so my sauce looks white. But still delish. Thank you
I Evelyn, it’s perfectly fine to use a different brand – Boars head is in our local Fred Meyer but not all grocery stores have it. I’m so happy you loved the mac and cheese recipe! Thank you for sharing your wonderful review! 🙂
I’ve made this recipe twice already. My family love it so much we’re making it for Thanksgiving!
That’s just awesome!! Thank you for sharing your wonderful review 🙂
OMG thank you for this. I love the kraft delux mac and cheese and this is heaps better. Love it
I’m so so happy to hear that Clair!! Thank you for the great review!
hi natasha im from Scotland whats the alternative cheeses
I think there is room to experiment but this is our favorite combination so far and other cheeses will give you different flavors and the havarti cheese will add a creamier consistency. A mild cheddar cheese could work well.
I made this last week and my kids have asked for this nearly every day since. Fabulous and so easy! Thank you!
I’m so glad you all enjoyed it! Thank you for the wonderful review!
Delicious! We loved it. I hate baking Mac and cheese because I think it dries it out, so this was perfect.
Do yourself a favor and add a tsp of dried mustard and a tsp of sriracha sauce, you’ll thank me!
Thanks for that tip, Renee!!
Hi Natasha, thanx for the recipe. I searched “creamy mac & cheese” and that’s what I got. Having never made a cheese sauce before, but having eaten many, guess I should have searched “cheesy mac & cheese” instead. It was a great mild sauce, but I’m going to doctor it with lots more cheese! Thanx anyhow.
We love the creaminess in this recipe. Yes, to have it more cheesy you can definitely add more cheese.
So, so, SO good! I went back for seconds! I used havarti and cheddar but did everything else the same way. Definitely my go to for mac & cheese now!
I’m so glad you enjoyed it! Thank you for the wonderful review!
Natasha,
This is our new favorite mac & cheese recipe! My kids ask me to make it every week. I’ve experimented with different cheese combos and really like colby jack/mild cheddar. I used to make boxed mac&cheese before because my kids preferred the taste over other recipes I tried and it was faster, but this this recipe changed that. It’s so good AND fast! Thanks again 🙂
You’re so welcome! I love when the kids enjoy what we mamas make. That’s the best!
I think my sauce we over too high of heat…and the eggs scrambled. I was thinking this may happen with gas flame heat. I also have a baby and so I did have to step away a few times. It still tastes delicious though so I’m hoping once the pasta is mixed in the kids will still eat it! Don’t want to waste all the delicious cheese!!
Yes the eggs need to be monitored pretty closely! I’m so happy you enjoyed this recipe, Soph!
Kid’s loved it and asked for it to be on the weekly menu.
I’m so happy to hear that Robin! That is the best when kids love what we moms make. That’s so great!
This is a fabulous recipe! I altered it because I was serving all adults by using Havarti for the creaminess and extra old cheddar for the flavour. It was very well liked by everyone and so easy to make, too. Thank you for a great recipe!
You’re so welcome! I’m so glad you enjoyed it! Thank you for the wonderful review!
Hi Natasha, can this recipe be baked or will it dry out in the oven? Thanks
I haven’t tried baking this one specifically so I can’t say. I imagine a few minor alterations will have to be made. If you experiment I would love to know how you like it!
This is very yummy! Kids approve! The sauce got thick and cheesy but then turned to thin and liquidy… I think I overlooked it just a bit, it looked like mac soup 🙂 but then it thickened and turned out delicious! It lost the cheesiness though 🤔
I’m so happy you enjoyed it Irina. Did it possibly catch a boil causing it to turn too liquid(y)?
Makes me very hungry
Thank you for the great review, Chris!
Love the mac and cheeze my little ones asked for seconds but the only change i did i didnt have the milk in the can so i put some half and half and whip cream turn out good thats my new recipie for the party. Fast and easy
Hi Tanya! I’m so happy to hear that!! That is the best compliment when little ones love something we make. Thank you so much for sharing that with me! 🙂
Made this for supper tonight – It was a big hit and by far the best Mac and Cheese I ever had 😃 Even my 11 year old who usually doesn’t like Mac and Cheese loved it 😉 Thanks for sharing your awesome recipes with us! God bless.
YES!!! I am so happy to hear that! I’m smiling big 🙂 Thank you for sharing your amazing review!
Hi Have you ever baked this after you made it?
Hi Jennie, I haven’t tried baking it, but I think it’s worth experimenting. I would probably top it with shredded cheese to create a crust so it does not dry out and broil until the cheese is melted 🙂 If you try baking, let me know how you like it 🙂
Another great recipe! My only regret is that I forgot to add the sour cream. However something to look forward to when I make it again. Any suggestions for making a double batch for a larger crowd?
I’m so glad you enjoyed that! The sour cream will add to the creaminess. I recommend making sure you have a large enough pot, but it should work!
Hello! I tried this tonight as it looked easy and yummy! For some reason mine didn’t turn out creamy as I expected. It was curdled. Not sure if I did something wrong… I didn’t step away from the sauce, could it be high or low heat? I had mine on medium. It was melty, stringy cheese at first and then started curdling. 🤷♀️
Hi Lina, if you were whisking and didn’t step away from the stove, it could be cooking it over too high of heat. Also, did you make any substitutions in the recipe (different kinds of cheeses, low fat substitutions, etc)? A substitution might be the culprit but most likely it is too high of heat.
Probably the heat, I used the same cheese 🙂
Mine did the same. No one would touch it. I had to toss it all out. So bummed! ☹️
Hi Natalie, sorry to hear that. If everything was the same in the recipe, it could have been due to too high of heat or overcooking which can cause a cheese sauce to curdle.
Hi! Will it reheat well if I freeze this into smaller batches?
Hello Anne, it does reheat well and stays creamy. Read our tips here on how to reheat leftover mac and cheese so it stays creamy.
It makes sense to use evaporated milk to get the creamy texture and a more stable sauce. Thanks for a delicious and family-pleasing recipe!
You’re so welcome, Victoria!
Love your recipes Natasha but Mac & cheese made in an electric pressure cooker is 12 minutes total (5 to get to pressure, 5 under pressure, 20 seconds to release pressure and a minute or two to stir in cheese, milk etc. at the end).
And you CAN walk away for all but those last few minutes! And it’s made in just ONE POT.
Call me uh efficient (that’s it, never “lazy” 😊) but I’m all in for walk-away, one-pot cooking with excellent results.
Do try some pressure cooking Natasha. You’ll see why it’s such a “thing” lately.
Thanks for the tip LT! I might just have to try it! Sounds easy enough!
Hi Do you have to us the evaporated milk or can you use another type of milk?
Hi Irene, this particular recipe we only tested with evaporated milk, but from my research, the flavor and consistency isn’t quite right so we stuck with evaporated milk. If you wanted to experiment, the next best thing would be equal parts of whole milk mixed with half and half. If you test it that way, let me know how it goes 🙂
Can you freeze the Mac and Cheese in batches? If so, how would you reheat it?
Hi Anne, it does reheat well and stays creamy. Read our tips here on how to reheat leftover mac and cheese so it stays creamy.
Natasha, this recipe looks really good. My boys would of loved it!
Hi Natalya! I bet they would! Thank you for watching 🙂
Can this be slid under the broiler or in the oven to crisp the top or will it dry out?
HI Debi, I would probably add shredded cheese over the top first so it doesn’t dry out if you want to put it under the broiler.
Hi, what other cheeses can I use as I’ve never seen the supermarket two cheeses you use in this recipe. Thanks
Hi Ava, I think there is room to experiment but this is our favorite combination so far and other cheeses will give you different flavors and the havarti cheese will add a creamier consistency. A mild cheddar cheese could work well.
Natasha
I love your recipes you put so much into them. Mac and Cheese is a favorite of mine but the thought of putting an egg in turns me off. Do you think this would work without eggs?
Hi Lynda, the eggs help the sauce to thicken up and also add flavor. I have only tested this particular recipe with eggs so I’m not sure if it would thicken up properly without them.
This looks absolutely delicious! Can it be frozen? If so, would it be better to warm it up on the stove or in the microwave? Add a little milk first? I know there are frozen mac n cheeses in the store, but this sauce is so different and I wouldn’t want it to separate.
Hi Shirley, I haven’t tried freezing this yet but it may work. Mac and Cheese typically stays safe up to two months in the fridge if it is stored properly. I think the best way would be to store it in an oven safe, buttered container. Then simply pop it into the oven to reheat. I hope this helps.
Interesting using eggs. Never used eggs as a thickener in cheese sauce, always a bechamel (with flour). Will try this tho’. funny, but I was thinking of mac’n cheese for dinner…. it’s that time of the year! 🙂
That’s so perfect, TJ! I’m happy this came at the right time for you! Enjoy!
I love cheese recipes and it is good one for me to try. Thanks for sharing these easy to cook recipe.
It is so good! I can’t wait to hear your feedback!
That looks creamy! I love it! Never thought about adding eggs! Thanks!
You’re so welcome!
Can I use whole milk instead of evaporated milk?
Hi Nellie. Milk may work. It won’t thicken as much however. Please let me know how you like it if you try it with milk. 🙂
Can you post a video for this recipe, please? I’d love to actually watch you make it 🙂
Hi Z! I wish we could film every one of our recipes 🙂 But I will definitely consider this one. Would be a fun and easy one 🙂
Hi Natasha! I just recently heard about your blog/website and my family and I are very impressed. We have enjoyed every one of the recipes you have posted that we tried to make at home. You are an excellent cook! My little boys love to eat chicken wings, but we don’t like to get messy with a deep fryer. Any good recipes for baked chicken wings?
I’m so happy you discovered our blog, Catie! Thank you for sharing this with us! You can try this chicken recipe here. You can also try these or these, these recipes are for chicken legs but may work on wings? Let me know if you experiment. I hope this helps
This looks so yummy, my little one loves m&c but he is allergic to eggs. Do you have a substitute for the eggs?
Hi Pamela, the eggs help the sauce to thicken up and also add flavor. I have only tested this particular recipe with eggs so I’m not sure if it would thicken up properly without them.
This looks great! I’ve never seen eggs being added to mac and cheese before, is it necessary? I defiantly want to try this out but not sure about the egg part…
Hi Liza, the eggs help the sauce to thicken up and also add flavor. I have only tested this particular recipe with eggs so I’m not sure if it would thicken up properly without them.
Are the eggs used to make the sauce creamier? I’ve never heard of that before. Mac & cheese is a favorite for all generations. 🙂
Hi Olviya, yes it does help the cheese sauce to thicken up and also adds flavor.