Real Recipes From Real Home Cooks ®

creamy macaroni and cheese

(2 ratings)
Recipe by
Donna Carr
Port Ewen, NY

I love macaroni and cheese and when I first started working a long time ago, I used to get mac and cheese that was so delicious at a tiny restaurant in Poughkeepsie, NY. I decided it tasted like it had chicken broth added to it. I had a basic recipe from Mueller's macaroni, that I have changed to this recipe - cutting the milk and adding chicken broth. I also changed the cheese from American to cheddar. My friend's and family love this recipe!

(2 ratings)
yield 6 serving(s)
prep time 20 Min
cook time 25 Min
method Bake

Ingredients For creamy macaroni and cheese

  • 2 Tbsp
    corn starch
  • 1/2 tsp
    dry mustard
  • 1/4 tsp
  • 1 1/2 c
    milk (2% or whole)
  • 1 c
    chicken broth
  • 2 Tbsp
  • 8 oz
    cracker barrell extra sharp yellow cheddar cheese, shred it yourself for a creamier texture
  • 8 oz
    elbow macaroni (about 1 3/4 cups) cooked and drained

How To Make creamy macaroni and cheese

  • 1
    In medium saucepan, combine corn starch, dry mustard, and pepper.
  • 2
    Stir in milk and chicken broth until smooth.
  • 3
    Add butter.
  • 4
    Heat at medium-high heat (stirring occasionally - and then constantly as it starts to heat up).
  • 5
    Bring to a boil and continue stirring for 1 minute. Remove from heat.
  • 6
    Stir in cheese until melted.
  • 7
    Add cooked elbow macaroni.
  • 8
    Turn into greased 2-quart casserole.
  • 9
    Cover with aluminum foil and bake for 25 minutes at 375 degrees or until hot and bubbly.

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