Best Easy Creamy Southern Mac and Cheese Recipe

macaroni and cheese noodles filled to top of the ramekin

5 from 1 vote

Best Easy Creamy Southern Mac and Cheese Recipe

This Best Easy Creamy Southern Mac and Cheese Recipe is the most requested recipe at my house! I literally make it at least once per week. Your family will love it too!

Prep Time30

Cook Time10

Total Time40

Course: Macaroni and Cheese

Cuisine: American

Keyword: baked macaroni and cheese, mac and cheese

Servings: servings

Calories: 488kcal

Author: Wendi Spraker

Cost: $10

Equipment

1 knife
1 cutting board
measuring cups and spoons
1 medium sauce pan
1 Stock Pot

Ingredients

1 stick of butter
8 oz cream cheese 1 block
1 cup grated parmesan cheese the real stuff is best - the green plastic can is ok.
1 Cup heavy cream or 1 can of evaporated milk plus extra if needed - could be as much as 2 cups, depending on other factors.
16 oz American Cheese Food ½ large block of velveeta
4 oz Sharp Cheddar Cheese something like Cabots - grated.
1 lb macaroni noodles the large noodles seem to work best

Instructions

Put a large stock pot of water on to boil - follow the box instructions for cooking the pasta - however, do not salt the water as heavily as the box instructs - just about ½ teaspoon is enough.
In a medium sauce pot (heavy bottom) over medium low heat, add the butter, cream cheese, parmesan, heavy cream, American Cheese food and stir frequently until all is melted and thick. Try real hard not to burn it to the bottom of the pan. Turn it off as everything is melted and allow it to sit on the stove.
When pasta is cooked, drain well and return to the stock pot. Pour the sauce over the top of the pasta and very gently, mix well.

Video

Notes

This is not an oven-baked mac and cheese dish, instead, it's a creamy mac and cheese that is super popular recipe with children! It's made with a creamy cheese sauce and you'll get the best results for a perfect side dish!
If it is going to be a little bit between preparing this dish and serving this dish, add extra milk/cream/evaporated milk and make the sauce much more loose, it will thicken and harden as it cools. You can put it in a crockpot set on 'warm" for traveling shorter distances.
When choose the parmesan cheese for this dish, you'll find you get the most flavor out of parmesan you shred yourself rather than pre-shredded cheese or the kind in the green can, but if that's what you have, then that will work.
We always serve this in the stockpot or dutch oven it was cooked in, but you can also pour it into a casserole dish for better presentation.
As this mac n cheese recipe comes to room temperature, you'll notice that the cheese thickens quickly. Always add more cheese sauce than you think is reasonable for the best results.
It might be a little ridiculous to use so many different kinds of cheese but that is the secret ingredient to this next level and best southern mac recipe! Tons of cheese, that's how to make the good recipe and best macaroni!
Leftover macaroni and cheese should be placed in an airtight container or covered with plastic wrap and refrigerated within 2 hours.
To reheat this dish, add some milk and heat over medium low heat on the stove top until heated through and loose again.
Leftovers can make a great macaroni pie, or mac and cheese soup or cheese casserole!
For cost savings, Aldi has the best Velveeta substitute you've ever tasted! It's preferred at our house!

PRO TIP: If you are serving adults rather than kids, consider adding some different cheese like colby jack. Maybe try a homemade macaroni noodle?

Nutrition