Introduction

Creamy Mac and Cheese is a comforting classic that’s rich, cheesy, and perfect for any occasion. Made with a blend of cheddar, Velveeta, and Parmesan cheeses, this stovetop version comes together quickly and delivers a velvety sauce that coats every noodle.

A close-up view of creamy macaroni and cheese being lifted with a wooden spoon inside a white bowl, showing a thick layer of smooth, bright yellow cheese sauce coating the small elbow pasta evenly with tiny specks of black pepper throughout, giving it a rich and glossy texture; the background shows more macaroni and cheese in the white bowl with a white marbled surface behind it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound elbow pasta
¼ cup unsalted butter
¼ cup all purpose flour
2 ¼ cups milk
1 cup plain Greek yogurt (or sour cream)
3 cups freshly shredded cheddar cheese
8 ounces Velveeta cheese, cubed
½ cup grated Parmesan cheese
1 teaspoon ground mustard
1 teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon salt
1 teaspoon pepper

Instructions

Step 1: Cook the elbow pasta according to package instructions until al dente. Drain the pasta and set aside.
Step 2: In a large pot, melt the butter over medium heat. Sprinkle the flour over the melted butter and stir to combine. Cook for about 1 minute, stirring constantly, to form a roux.
Step 3: Gradually whisk in the milk. Continue cooking and stirring over medium heat for a few minutes until the mixture thickens and coats the back of a spoon. Remove the pot from heat.
Step 4: Add the shredded cheddar, Velveeta cubes, Parmesan, Greek yogurt, ground mustard, garlic powder, onion powder, salt, and pepper to the thickened milk mixture. Stir until all the cheeses melt and the sauce is smooth and creamy.
Step 5: Run hot water over the cooked pasta briefly and drain again to warm it up. Stir the pasta into the cheese sauce until evenly coated.
Step 6: Let the mac and cheese sit for a few minutes off the heat to thicken before serving. Enjoy warm and creamy!

Tips & Variations

For a tangier flavor, substitute sour cream for the Greek yogurt, but note the taste will be slightly different.
Use freshly shredded cheeses rather than pre-shredded for better melting and flavor.
Add cooked bacon or sautéed vegetables like broccoli or mushrooms for extra texture and taste.
If you prefer a baked version, transfer the mac and cheese to a baking dish, top with extra cheese, and bake at 350°F for 20 minutes until bubbly.

Storage

Store leftover mac and cheese in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat or in the microwave, stirring occasionally. If the sauce thickens too much, add a splash of milk while reheating to loosen it.

How to Serve

A close-up view of creamy macaroni and cheese being lifted by a wooden spoon. The dish has one visible layer of tender elbow macaroni coated fully in a thick, smooth, golden-yellow cheese sauce with tiny black specks of seasoning. The background shows a white bowl full of more mac and cheese, with some cheese splattered around the bowl's edge, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I warm this up in the oven if making ahead?

Yes, you can reheat the mac and cheese in the oven. To keep it creamy, cover it with foil and bake at 350°F until heated through. You can also add an extra layer of cheese on top before baking for added gooeyness.

What is the serving size for this recipe?

This recipe yields about 12 servings, with one serving approximately equal to 1 cup of mac and cheese. This should help when planning portions for a group.