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Creamy Macaroni and Cheese


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Rate this recipe 4.4/5 (23 Votes)


  • 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) package extra-sharp cheddar cheese, shredded
  • (I use Cracker Barrel)
  • 1 (16 ounce) package elbow macaroni, cooked


Servings 8
Preparation time 45mins
Adapted from


Step 1

In a big skillet, melt the butter over medium-high heat.

Whisk 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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