Creamy Macaroni & Cheese Recipe

Ingredients

1/2 cup butter or 1/2 cup margarine
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper, to taste
1/4 teaspoon cayenne pepper, to taste
1/4 teaspoon garlic granules
2 cups half-and-half
2 cups milk
2 (10 ounce) packages sharp cheddar cheese, shredded and divided ( I use Cracker Barrel)
1 (10 ounce) packages extra-sharp cheddar cheese, shredded ( I use Cracker Barrel)
1 (16 ounce) packages elbow macaroni, cooked

Preparation

Step 1

In a big skillet, melt the butter over medium-high nWhisk the flour in gradually until the mixture is smooth. Cook and whisk continually for 2 minutes. Add in salt, pepper, cayenne, and garlic; stir to combine.

Gradually whisk in half-and-half and milk. Cook and whisk continually for 8-10 minutes or until mixture is thickened.

Add in half of the sharp cheddar cheese; stir. Add in all of the extra-sharp cheddar cheese; stir until smooth. Take skillet off stove burner.

Mix together the cooked macaroni and cheese mixture; transfer to a greased 13x9 inch casserole dish. Sprinkle with the remaining sharp cheddar cheese.

Bake in a 350° oven for 20 minutes (may need to bake longer for a crispy top).
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REVIEWS: (252)

Made this a few weeks ago ... sorry, just got around to the review. Made it for a potluck luncheon.Turned out perfect. Two changes, I added a extra sharp WHITE cheddar, but that really didn't change the flavor, just the color. And, a few fresh bread crumbs as a topping. But again, it didn't change the flavor of the dish. Just a little crunchy topping.

It was creamy, easy and delicious. I honestly prefer mine NOT as creamy, but that is my personal recipe; however, I have found a creamier mac and cheese is preferred and this is very very good. I would make this any time. The first time I added some bacon, because my friend asked me too. That was equally as good. There is only one thing I might try. Mom always added just a bit of mustard for a little tang. Next time I might try just a bit of mustard in the sauce. But, a fantastic recipe and very easy to make. NOTE: to new cooks ... make sure to use a quality cheese and shred it yourself. Pre-shredded have chemicals in it to prevent molding and for preserving. Fresh grating cheese is the key. Also, when adding cheese to your sauce ... remove from the heat, and add a little at a time until creamy. Add to HOT HOT sauce and too much at once can cause it to separate and get grainy. And then don't bring back to a boil. It is already melted, keep on medium low heat. GREAT recipe!

This is the creamiest macaroni and cheese I have found. Many people said this was the best macaroni and cheese they had ever had. I followed the ingredients exactly except I excluded cayenne pepper because I had none on hand. I will definitely add it in the future. The first time I cooked it I did not thicken the sauce very long which I think added to the creaminess.

Made this for a bunch of hungry firefighters to go with roast beef sandwiches and they loved it. My only change was to use processed cheese loaf (Velveeta) for some of the cheddar to cut costs. This was creamy and held well while waiting for the dinner to begin. Will definitely make again!

Perfect mac and cheese. My standard recipe for all holiday gatherings with my in-laws. I could eat this out of the pan without ever putting it in the oven. My only additions are a dash of freshly grated nutmeg and about 4 ounces of velveeta added to the Cracker Barrel cheeses. The only mac and cheese that every family member will eat. Thanks for another wonderful recipe!

I am a huge macaroni and cheese fan, and I had high hopes for this recipe as it sounded and looked extremely good; however, I am completely disappointed. Despite putting a lot of sharp and extra sharp cheese in it, it was utterly tasteless. I tasted more of the macaroni than I did everything else. When cooking it, the sauce never turned into a sauce, but looked more like a paste, and it came out of the oven the same way. I couldn't even finish it at the end of the meal.

I loved this recipe and have made it a few times. I have always received lots of compliments. The most recent time that I made the recipe I decided to change it up a bit. I used three cups of whole milk and 1 cup of heavy cream (leaving out the half and half) and I also used 1/4 tsp dry mustard and all mild cheddar cheese and just a few ounces of american cheese (real cheese not processed cheese product). With these changes, it was truly amazing!!! I believe the half and half gives it a little different flavor that I was not crazy about and the addition of the american cheese makes it even more creamy and easier to reheat. Either way, the original recipe is very good and always a crowd pleaser!!!

Wow...this was the BEST!!!! Thank you for sharing!

I don't have enough cheddar so I used half cheddar half mascarpone. It turns out really good. Also, I topped with mossarera and panko. My husband ate half of it at one time!

Pretty good! I used 2% milk and 2% cheese. Had a combo of cheddar and mont. jack cheese.. and a bit of an Italian blend on hand.. so that's what I used. I think the extra sharp would have been even better though...and mac & cheese is all about the quality of cheese.. so I'm sure results vary based on that. Topped with some bread crumbs as well. Super creamy.. good comfort food.

DH put this together for lunch the other day, and we thoroughly enjoyed it! He halved the recipe since there just the two of us, and it still made plenty. We used only sharp Cheddar since that was all we had, and it was nice and tangy. What a delicious recipe! This is now in first place in our favorite mac and cheese category! Thank you so much!!

My husband and I take our children and grandchildren to an isolated island each summer in Northern Michigan for a vacation each year. I'm always looking for something different to serve with the hotdogs and hamburgers that we cook. Everything is cooked over the fire. I made this recipe,(minus the oven step) and put it into a covered aluminum container and it was stashed in the cooler with everything else. The first night, I put it over the fire, and the reaction to this smooth, creamy slice of heaven was very well received. There was too much to be devoured that evening, but by the next day, it was re-heated over the fire and finished off. Each and everyone of them told me not to make any other macaroni and cheese recipe. This was THE ONE!

WOW! So good and so creamy! Perfect comfort food. Thanks for sharing!

O-M-G! I've been searching for the best macaroni and cheese recipe, too! Many recipes end up too dry or eggy. This one is creamy and delicious! I did not have the cayenne pepper, so I omitted it. I will definitely add it next time! This is quick and easy! Thank you!

This recipe is UNBELIEVABLE!! It is like little bites of heaven... I will be recommending to all of my friends and family.