Creamy Mac & Cheese

You guys. You gotta make this creamy macaroni and cheese recipe. Seriously. This is the easiest, creamiest, most satisfying mac and cheese I’ve ever made.


  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 0.25 teaspoon garlic powder
  • 0.25 teaspoon onion powder
  • 0.75 teaspoon salt
  • 0.25 teaspoon black pepper
  • 0.5 teaspoon smoked paprika
  • 0.5 teaspoon prepared yellow mustard
  • 1 pound uncooked elbow macaroni
  • 1 cup mozzarella cheese, grated
  • 4 cups sharp cheddar cheese, grated


  • Melt butter in a large pan over medium heat. Stir in flour and whisk for about 1 minute, until thickened and bubbly.
  • Slowly whisk in water, milk, and spices. Continue whisking until it starts to boil.
  • Stir in uncooked pasta. Reduce heat to low and simmer, stirring occasionally, until pasta reaches desired tenderness. This should take about 15 to 20 minutes (I like mine a little overdone in this case). Note: if it starts looking a little dry, cover while simmering or add milk.
  • Turn off heat. Stir cheese into macaroni mixture until fully melted. This is about the time you should be getting really excited.
  • Serve hot, sprinkled with more smoked paprika.

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About the Author

Wendell T. Harness

I’ve been building online properties since the late 1980’s and transitioned to web design in 1999. I formed Harness Media in 2005 to help businesses grow through online marketing. I also talk to cats in a silly voice.

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