Ultimate Creamy Macaroni and Cheese

Robyn Bruce


This is just an awesome recipe for macaroni and cheese. It was passed down to me by a friend of my mother's who was elderly at the time she gave it to me. She was in her 80's when she gave it to me and has since passed away. I'm so glad that I was able to get this from her because it's the best recipe for macaroni and cheese that I have personally ever had. This is a super creamy mac and cheese. I'm sharing it because the world deserves the best mac and cheese, right?

☆☆☆☆☆ 0 votes
8-10 people
35 Min
30 Min


1 lb
dry macaroni
4 c
whole milk
4 Tbsp
6 Tbsp
all purpose flour
1 tsp
salt and pepper to taste
12 oz
grated or shredded gruyere cheese
4 c
grated or shredded new york sharp cheddar cheese or monterey jack cheese


1Bring large pot of unsalted water to a boil and cook macaroni just until tender. Drain, rinse under cold water. Drain again and set aside. (I use unsalted water because cheese is naturally salty. You can always use a little salt once it is on your plate if it's not salty enough for your taste.)
2Preheat oven to 350 degrees.
3Bring milk just to a boil in heavy saucepan (remove the second it starts to boil to prevent scalding) and set aside.
4Meanwhile, melt butter in another saucepan and add flour. Whisk over low heat for 5 minutes. Do not brown.
5Remove from heat and add hot milk to flour mixture. Whisk well. Add 1/2 teaspoon paprika. Return pan to heat. Cook over medium heat whisking constantly until thickened – about 5 minutes. Do not brown.
6Remove from heat. Butter a 13 X 9 X 2 baking dish. Fill it evenly with macaroni and sauce.
7Distribute the grated cheeses evenly over macaroni, sprinkle with black pepper and additional paprika.
8Place dish on baking sheet. Bake, uncovered, until hot – 20 to 25 minutes. Place under broiler until top is slightly golden and bubbly – 3 or 4 minutes.

About this Recipe

Course/Dish: Pasta, Side Casseroles
Main Ingredient: Pasta
Regional Style: American
Other Tag: Heirloom