Creamy Macaroni and Cheese from Scratch, Millie's

Millie Johnson


Nothing says good home cooking like homemade macaroni and cheese ! I start with a simple beshamel sauce (fancy for cream sauce) and add velveeta and cheddar. This is a family favorite recipe. My nephew says it's the best mac and cheese he's ever had ! Sometimes I make extra cheese sauce that I use for broccoli and cheese or broccoli and rice casserole for other meals later in the week.

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★★★★★ 4 votes
5 Min
15 Min
Stove Top


2 Tbsp
real butter
2 Tbsp
1/2 qt
1 c
sharp cheddar, shredded
1/2 lb
velveeta, cubed
1/4 tsp
1/8 tsp
white pepper
8 oz
pasta of choice


1Pour pasta into salted boiling water and cook per instructions.

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2While pasta is cooking, cube velveeta and measure out cheddar. Set aside.

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3In medium pot over med. heat add butter and melt. Add flour, salt and white pepper, stirring with a whisk. Cook for a couple of minutes. You do not want to brown !

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4Add milk stirring constantly. Bring to a gentle boil. Add cheeses and reduce heat to low. Stir till all the cheese is melted. Add more milk if too thick.

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5Drain pasta and add to cheese sauce.Mix gently. Taste to see if you need to add more seasoning. Pour into serving bowl and enjoy.

About this Recipe

Course/Dish: Pasta Sides
Main Ingredient: Dairy
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids
Hashtags: #easy, #fast, #cheesy, #homemade