Creamy Mac Cheese

100_3586 - Copy

A couple of months ago I posted a gluten free version of this recipe and it was a huge hit. I thought I’d finally post the regular version for all of you who don’t eat gluten free!

This recipe is amazing. My Mom has been making it my entire life and it is one of my favorite things she makes. It is rich, creamy and full of cheesy goodness. While I can never quite get this recipe as good as my Mom’s, I assure you it is the same.

The quantities called for in this recipe is half what my Mom normally makes. I find that if I make a large pot Alex and I can’t eat it all. If you have a large family or are trying to serve a crowd you’ll want to double the recipe. If you’re just wanting enough for one just halve this recipe. With the measurements listed here it is actually pretty easy.

You can really use whatever combination of shredded cheese you want. My preference is to combine parmesan and white cheddar or sharp cheddar cheeses. The only thing you really chant change is the velveeta. The recipe won’t be as creamy if you leave it out.

This is one recipe to impress your friends and family with. Once you make it people will be asking you for the recipe time and again. Not only will your kids love this, adults will love it too. Happy Eating!

Creamy Mac Cheese


  • 8oz Cooked Elbow Noodles
  • ¼ Cup Butter
  • ¼ Cup Flour
  • 2 Cups Milk
  • ¼ Cup Shredded Parmesan Cheese
  • ½ Cup Shredded Cheddar Cheese
  • 1/3 Cup Cubed Velveeta
  • Salt and White Pepper to taste

In a medium saucepan prepare the elbow noodles according to the directions on the package. Rinse thoroughly and set aside.

With the heat on low melt the butter in the saucepan. Once it is completely melted whisk in the flour. Whisk until thoroughly mixed and let brown slightly.

Whisk in the milk. Let heat slightly.

Add in all the cheese. Whisk until completely smooth. This will take about five minutes.

Add in salt and pepper to taste. Stir in the cooked noodles. Serve warm.