The Creamiest Homemade Macaroni And Cheese
You’ll never believe how easy it is to make the creamiest homemade macaroni and cheese ever! This baked mac and cheese features a blend of two cheeses and carefully chosen spices to make a delicious side dish for the holidays or an easy main.
In a Southern house, you know there’s gonna be some form of macaroni and cheese on the holiday table.
It’s practically a law, and at the very least my family would mutiny if we didn’t have mac at Thanksgiving, Christmas, and even Easter.
Truthfully, they’d eat this even as a meal on its own anytime of the year.
And I can’t say I blame them.
After all, this baked mac and cheese is the creamiest homemade macaroni and cheese you will ever taste!
Ingredients
To make this you’ll need:
- Elbow noodles– Cooked al dente according to the package instructions, drained, and rinsed in cold water immediately to stop cooking.
- Egg– Beaten and at room temperature
- Butter– To form the base of the roux
- Flour– To thicken the roux
- Half and half– Do not substitute for a lower fat dairy product or the macaroni and cheese won’t be as creamy. If you must substitute, use heavy cream.
- Spices– Dried mustard, Cajun seasoning (optional), salt, and pepper
- Cheese– Both shredded smoked gouda and shredded sharp cheddar
How to Make Creamy Macaroni and Cheese
Making the creamiest macaroni and cheese is pretty easy!
To do it, melt the butter in a large skillet over medium heat.
Once the butter melts, whisk in the flour and mustard powder and let it cook until the mixture turns into a golden smooth paste.
Then, slowly whisk in the half and half a quarter cup at a time, letting the mixture come together completely and thicken in between each addition.
Let the cream sauce cook, stirring occasionally, until very thick. Reduce the heat to low.
At this point, stir a small amount of the sauce into the beaten egg, just until smooth.
Stir the tempered egg mixture vigorously into the sauce until the sauce is smooth and it’s completely incorporated.
Then whisk in the cheeses, saving some of the cheddar for topping, until the cheese is completely melted into the sauce.
Season the sauce with the Cajun seasoning, salt, and pepper.
Pour the pasta into the sauce and carefully toss until evenly combined.
Transfer the mac and cheese into a 9×13 baking dish you’ve sprayed with nonstick spray.
Sprinkle the remaining cheese evenly out over top of the macaroni.
Bake at 350 degrees for 20-25 minutes or until the macaroni and cheese is golden brown and bubbly.
Serve warm and enjoy!
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
Can I freeze this?
Yes!
Because it is so creamy, it freezes very well!
To freeze it, make it as directed but instead of transferring the macaroni and cheese into a 9×13 container put it into a freezer and oven safe air tight container without baking.
Let the mixture cool in the dish and then freeze it for up to 3 months.
When ready to serve, bake it at 350 until the top is golden brown and bubbly, keeping in mind it will take closer to 45 minutes to an hour to cook from frozen.
Tips and Tricks
- Do not skip the gouda cheese! The gouda is part of what makes this recipe so creamy.
- Likewise, make sure you use at least half and half. Lower fat dairy will make a thinner, less creamy sauce.
- Tempering the egg is crucial. This helps the sauce stay silky smooth without little pieces of egg in it.
- The cajun seasoning is optional. It doesn’t add much in the way of heat but it does add a nice background of flavor.
Other Mac and Cheese Recipes
The creamiest homemade macaroni and cheese deserves a spot on any holiday table!
Make it and enjoy!
Looking for other mac and cheese recipes?
Try these:
- Instant Pot Macaroni & Cheese
- Philly Cheesesteak Mac & Cheese
- Broccoli Cheddar Macaroni & Cheese
- Homemade Easy Mac In A Mug
If you’ve tried the CREAMIEST HOMEMADE MACARONI AND CHEESE, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
The Creamiest Homemade Macaroni And Cheese
Ingredients
- 5 cups cooked elbow noodles drained and thoroughly rinsed in cold water immediately, to stop cooking
- 1 egg beaten
- 4 tbsp butter
- 1/4 cup flour
- 2 1/2 cups half & half
- 2 tsp dried mustard
- 1 cup shredded smoked gouda
- 4 cup shredded sharp cheddar
- 1/2 tsp Cajun seasoning optional
- salt & pepper to taste
Instructions
- In a large skillet, over medium heat, melt the butter. Whisk in the flour and dry mustard, and whisk constantly while the flour bubbles for a minute-- to let the flour taste cook out.4 tbsp butter, 1/4 cup flour, 2 tsp dried mustard
- Slowly stir in the half and half, about a quarter cup at a time, letting the mixture come together and thicken completely in between each addition. Let the cream sauce cook, stirring occasionally, until very thick. Reduce the heat to low.2 1/2 cups half & half
- Stir a small amount of the sauce into the beaten egg, just until smooth. Stir the tempered egg mixture into the sauce until the sauce is smooth and it's completely incorporated. Stir in about the cheeses (reserving some of the shredded cheddar for topping), until completely melted and incorporated into the sauce. Season with the Cajun seasoning (if using) and salt & pepper, to taste.1 egg beaten, 1 cup shredded smoked gouda, 4 cup shredded sharp cheddar, 1/2 tsp Cajun seasoning, salt & pepper
- Pour the pasta into the sauce and carefully toss until evenly combined. Spray a 9x13 baking dish lightly with non stick cooking spray. Transfer the mac and cheese evenly out into the prepared dish.5 cups cooked elbow noodles
- Sprinkle the remaining cheese evenly out over top of the macaroni. Bake at 350 degrees for 20-25 minutes, or until golden brown & bubbly.
- Serve warm & enjoy!
Notes
- Do not skip the gouda cheese! The gouda is part of what makes this recipe so creamy.
- Likewise, make sure you use at least half and half. Lower fat dairy will make a thinner, less creamy sauce.
- Tempering the egg is crucial. This helps the sauce stay silky smooth without little pieces of egg in it.
- The cajun seasoning is optional. It doesn't add much in the way of heat but it does add a nice background of flavor.
