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Macaroni And Cheese Recipe: Super Creamy Mac And Cheese

Updated on June 30, 2011

Mac And Cheese: The Ultimate Comfort Food

Macaroni and cheese is one of my favorite dishes of all time and such an easy pasta recipe to make. I love the rich taste of the cheese and pasta together and that warm, relaxing feeling that I get whenever I eat a dish. It takes me back to my childhood when there would be a cold day or I'd be sick, and my mother would make me a bowl of Kraft Mac And Cheese to make me feel better. Back then, Kraft had the best macaroni and cheese recipe ever!

These days, I'm trying to lose weight, so I don't eat mac and cheese too often -- and when I do make it, I try to do lower calorie variations on it, such as adding low-fat cheese to the recipe instead of regular cheddar (though trust me, it's just not as good. I think that mac and cheese kind of has to be accepted as a splurge food). Or sometimes I'll just make it as a side dish recipe, rather than as a dinner recipe.

When I am feeling like a splurge, I want the real deal -- nice creamy, mac and cheese that slides down your throat and sticks to your ribs. There seems to be two different camps when it comes to this dish: those who like it a little drier with a lot of breadcrumbs and those who like it creamier. I'm in the second camp, for sure. We recently visited friends who made mac and cheese for everyone and it was so dry and crusty, I could barely get it down. Yuck!

That said, I like to add ingredients that give the cheese sauce that creamy texture, such as milk and yes, Velveeta (a nice nod to my Kraft mac and cheese days). I've also done some experimenting and have added goat cheese and sour cream to the mix. I really like the tanginess that those ingredients add -- it makes the dish taste a little different from your standard macaroni and cheese that's made simply with cheddar. Feel free to leave those out, though, if you don't want that bite to your pasta.

I also like to vary the noodle shapes that I use. I know that elbow macaroni is the go-to standard, but it's also fun to use shells, wheels or even those specialty shapes for kids, such as dinosaur pasta. Just make sure that the noodles are small enough so that they can easily be coated with the cheese mixture and take in all of the flavor.

Though I like to keep my macaroni a vegetarian dish, some people will add meatballs or chicken strips to theirs. This also works if you add in some fresh or frozen vegetables (which is a good way to get kids to eat them).

Consider this creamy macaroni and cheese recipe for your next dinner party or holiday gathering. It especially works well for outdoor events, such as a picnic on the beach or a Fourth of July barbecue!

How To Boil Pasta

How To Make Creamy Macaroni And Cheese


1 box (8 oz) elbow macaroni noodles

1 tsp olive oil

1 cup grated cheddar cheese

1/2 cup goat cheese

1 cup Velveeta, cut into cubes

1 cup sour cream

1/2 cup milk

Salt and pepper to taste


1. Cook the noodles, according to the package instructions. I like to let the water boil, then turn the heat down to medium and let the pasta gently simmer for about 10 minutes. This prevents the noodles from getting too mushy. A bit of olive oil adds flavor and prevents sticking. When finished, drain noodles, then set aside.

2. Over medium-low heat, mix the cheddar cheese, goat cheese, Velveeta, sour cream and milk together. Add the salt and pepper to taste. Stir until the mixture is melted and thoroughly blended, but make sure not to boil or scald the mixture.

3. Pour the cheese mixture over the macaroni and mix together well so that all of the noodles are well-coated with the creamy sauce. Serve with a fresh loaf of crusty French or Italian bread for a filling meal. You can also add meat or vegetables to the pasta dish, if desired. Enjoy!

Low Fat Mac And Cheese Recipe


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    • profile image

      gruyere cheese 6 years ago

      Oh indeed creamy cheese are great to taste and love it.

    • suziecat7 profile image

      suziecat7 7 years ago from Asheville, NC

      Oooh - like the goat cheese. I'll have to try this - thanks.