Best Ever Creamy Macaroni and Cheese

The ultimate comfort food, this creamy macaroni and cheese has that smooth, silky cheese sauce you’ve always wanted to learn how to make! 

When I was a kid, once in a blue moon, my mother would treat us to Wacky Mac, the famous boxed macaroni and cheese. She didn’t buy it often since it wasn’t very healthy, but I could literally eat a whole box myself. I just loved that creamy macaroni and cheese, even if it did come from a box!

For years, I would often attempt to make a good macaroni and cheese from scratch, but it never seemed to work right. Either the cheese clumped or the sauce was too liquidy or the pasta wasn’t right — it just never came out good. Eventually, I gave up. 

When we lived in Minneapolis, where there are no kosher dairy restaurants, I really pushed myself to learn how to make all different kinds of dairy foods. I challenged myself to make the perfect pizza and also the best, creamiest macaroni and cheese. I managed to figure out the pizza months before the mac and cheese. I still just could not get the sauce right. 

I honestly don’t remember when it happened that I finally mastered it. One big secret to super creamy macaroni and cheese is using a whisk for the sauce, which is made by incorporating a roux (melted butter mixed with flour) into milk. You cannot make a smooth cheese sauce without a whisk. You can get one from the Dollar Tree; you can buy the most expensive one from Williams-Sonoma. It doesn’t really matter, as long as you have a whisk. 

My creamy macaroni and cheese is probably the most popular recipe on my Instagram page, and in my household it is definitely the most popular! I make it at least once a week. I serve it for supper, for Sunday lunch and for melaveh malkah. 

I am not particular about which pasta I use for mac and cheese — to me it all tastes the same. My kids love elbow noodles (or, as they called it when they were little, “rainbow noodles”). I will use whole-wheat pasta, or you can sometimes find pasta with added protein. I will even make this with spaghetti — my little one loves to slurp up the noodles! 

I will also use any type of shredded cheese. As with the pasta, to me all shredded cheese tastes pretty much the same, even though the bag may say mozzarella or pizza cheese. I usually buy the big bags from Costco or my local grocery store. Shredded cheese does have an anti-caking agent that stops the cheese from clumping, and some people claim this prevents it from melting well into the sauce. I have a friend who shreds her own cheese; she even bought an attachment for her Kitchen-Aid especially for that. Uh, I don’t got the time for that! In any case, when using a whisk, I never have any issues. Sometimes, if I have some leftover sliced cheese sitting in my fridge, I will throw it in. I also like to add a few slices of American cheese. I know, I know, that stuff is horrible, but it gives the cheese sauce such a delicious, silky texture. 

If you don’t have butter, you can really use margarine for the roux. I once did that and shared it on Instagram, having no idea what kind of controversy I was creating! I received a ton of messages from outraged people decrying my use of margarine. Truthfully, I don’t love the distinctive taste of butter, but I do usually make sure to keep some on hand for my cheese sauce (and if I don’t have any, I will — gasp! — use margarine!!).

For a gluten-free version, you can use any gluten-free flour blend instead of the flour, and of course you can use gluten-free pasta — for delicious, creamy mac and cheese that even those who are GF can enjoy!

best ever macaroni and cheese

Best Ever Creamy Macaroni and Cheese

The ultimate comfort food – smooth, creamy and delicious!
Print Recipe


  • 1 lb. pasta (any type), cooked and drained according to package instructions
  • 2 Tbsp butter
  • 1/4 cup flour
  • 2 cups milk
  • Salt and pepper, to taste
  • 2 cups shredded cheese


  • In a large saucepan, melt butter. Add flour and stir to create a roux.
  • Add milk and mix vigorously with a whisk until sauce thickens (3-5 minutes).
  • Add salt and pepper and cheese and continue whisking until cheese is melted and sauce is smooth.
  • Add pasta to sauce and stir until combined.

Recipe by Faigy Murray | https://mykitchenmystudio.com/__best_ever_creamy_mac_and_cheese/

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    1. Yes! the best way to freeze is to freeze the sauce in a separate container. Defrost, heat and mix with the pasta.

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