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creamy white mac 'n cheese (stovetop)

★★★★★ 1
sokygal avatar
a recipe by
Teresa G.
@sokygal
Here, KY

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!

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★★★★★ 1
serves 6 to 8
prep time 45 Min
cook time 15 Min
method Stove Top

Ingredients For creamy white mac 'n cheese (stovetop)

  • 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
    salt
  • 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!)

How To Make creamy white mac 'n cheese (stovetop)

  • 1
    Gather and prep all ingredients. **Combine milk and cream in one measuring cup or bowl.
  • 2
    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.
  • 3
    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.)
  • 4
    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.)
  • 5
    Reduce heat to lowest possible setting; add creole seasoning, salt and 1 ounce cream cheese, whisking until melted.
  • 6
    Add monterey jack cheese; whisk until smooth; add white cheddar; whisk until smooth; add asiago; whisk until smooth. Taste for seasoning.
  • 7
    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.
  • 8
    Cover and refrigerate leftovers. Stir in a bit of milk before reheating, to restore creaminess, if needed (mine didn't.)
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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