Creamy Macaroni and Cheese

Creamy Macaroni And Cheese Recipe

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Donna Carr


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 love this recipe and if I take it to a church function, there is never enough. I hope you like it too!

★★★★★ 2 votes
20 Min
25 Min


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


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

About Creamy Macaroni and Cheese

Course/Dish: Pasta Sides
Main Ingredient: Dairy
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: For Kids