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!

★★★★★ 1 vote
6 to 8
45 Min
15 Min
Stove Top


Add to Grocery List

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
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!)



  • 1Gather and prep all ingredients.

    **Combine milk and cream in one measuring cup or bowl.
  • 2Cook 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.
  • 3Make 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.)
  • 4Whisking 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.)
  • 5Reduce heat to lowest possible setting; add creole seasoning, salt and 1 ounce cream cheese, whisking until melted.
  • 6Add monterey jack cheese; whisk until smooth; add white cheddar; whisk until smooth; add asiago; whisk until smooth. Taste for seasoning.
  • 7Pour 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.
  • 8Cover and refrigerate leftovers. Stir in a bit of milk before reheating, to restore creaminess, if needed (mine didn't.)

Printable Recipe Card

Show 9 Comments & Reviews

Perfect Pasta Every Time Recipe

Perfect Pasta Every Time

Kitchen Crew @JustaPinch

The Just A Pinch Test Kitchen shows how to make the perfect pasta! Watch the "pinch tips" video here.

What To Make With A Box Of Penne Recipe

What to Make With a Box of Penne

Kitchen Crew @JustaPinch

Boxed pasta can be a saving grace at dinnertime, but you don't have to settle on topping with an ordinary tomato sauce. Here are 10 recipes that'll help you create...