Teresa G.


This is absolutely the creamiest, most flavorful macaroni and cheese that I've ever made or tasted... anywhere! I've finally created my "dream" mac 'n cheese recipe. It's a perfect combination of pasta, milk, cream and four cheeses, with an added layer of flavor from a bit of creole seasoning. Yum! It is sooooo good! If you love a creamy fettucine alfredo, you'll love this. For the holidays or a special occasion, it's very pretty garnished with crumbled bacon and chives, or add shrimp or lobster to take it to the next level! Enjoy! Peace and love, everyone!

pinch tips: How to Melt and Soften Butter



6 to 8


45 Min


15 Min


Stove Top


8 oz
dry macaroni pasta
water and salt, per package instructions
2 Tbsp
butter, plus 1 teaspoon for hot macaroni
1/4 c
all purpose flour
1 1/3 c
milk (plus extra, as needed) **
2/3 c
cream **
1/2 tsp
tony chachere's creole seasoning
1/4 tsp
1 oz
cream cheese, room temperature
2 oz
monterey jack cheese, freshly shredded
2 oz
extra-sharp white cheddar cheese, freshly shredded
1 oz
asiago cheese, freshly grated
crumbled hickory smoked bacon, for garnish (optional, but good!)
minced fresh chives, for garnish (optional, but good!)

Directions Step-By-Step

Gather and prep all ingredients.

**Combine milk and cream in one measuring cup or bowl.
Cook macaroni according to package directions. (You'll be preparing sauce as pasta boils; watch and stir pasta occasionally.) Drain well; return macaroni to pot it was cooked in or pour into 2 quart serving dish; add 1 teaspoon butter to hot macaroni; stir to melt and coat. Cover and set aside.
Make the sauce while pasta boils: Melt 2 tablespoons butter (I use salted) in a 1 1/2 to 2 quart saucepan over medium heat; whisking constantly, gradually add flour; whisk and cook over medium heat, until smooth and thickened (about 1 minute; you don't want color.)
Whisking constantly, add about 1/2 to 2/3 cup of the combined milk and cream; remove from heat, whisk until smooth (don't worry, it WILL smooth out, keep whisking;) whisking constantly, gradually add reminder of milk. Return to medium/medium high heat; whisk until thickened and no lumps remain. If too thick, add more milk until achieving desired consistency (think medium thick gravy, not too thin, not too thick.)
Reduce heat to lowest possible setting; add creole seasoning, salt and 1 ounce cream cheese, whisking until melted.
Add monterey jack cheese; whisk until smooth; add white cheddar; whisk until smooth; add asiago; whisk until smooth. Taste for seasoning.
Pour over cooked pasta, mix well. Garnish with bacon and chives, if desired (highly recommended; very tasty and great eye-appeal!) Serve immediately or keep warm until served.
Cover and refrigerate leftovers. Stir in a bit of milk before reheating, to restore creaminess, if needed (mine didn't.)