I made some last night, and it was pretty creamy. The recipe is from the Safeway pasta box.

1 lb pasta/macaroni, cooked
1/2 c. butter/margarine
1/2 c. chopped onion
4 tbsp. flour
4 c. milk, room temperature (I usually reconstitute dried milk for my mac-n-cheese)
3 c. cheddar cheese, shredded (I never use the pre-shredded stuff since it doesn't milk right)

Heat butter, add onion and cook till soft. Stir in flour. Add milk gradually, and cook over low heat, stirring constantly, till mixture thickens. (I generally pump the heat up a little, and don't stir it constantly. It gets tiring.) Once the mixture is thick enough to your liking, add the shredded cheese, and stir till melted and blended. Remove from heat, and pour over drained macaroni. Stir everything together, and place the mixture into a baking pan. I generally use the disposable foil ones, and never grease them, as they don't seem to need it. At this point, you can top with bread crumbs or paprika, or nothing at all. Bake in 350' oven for about 25-30 minutes, till edges are bubbly and top is a little browned. Remove from oven and serve.

Nancy

I forgot about the 1/2 tsp. of salt, which is optional.

I think the secret is Velveeta. (grin) At least that's what Ashley tells me....

Annie

I think the secret is not to bake the mac and cheese very long and to use lots of sauce. Just bake it until it bubbles a bit.

Make a nice creamy sauce, a bit on the wet side because the baking process thickens it. Do not use eggs!

If you like a crusty top , sprinkle with a bread crumb/butter mixture and brown under the broiler for a minute.

I make it a lot, using a white sauce as a base. Mine is rich and yummy, but not creamy. I've heard the trick to creamy is to use evaporated milk. Let me know if you figure it out.
Jo

I have been searching for a great mac & cheese recipe and I think I've found it. My son had a version of this at TGI Friday's and wanted me to find the recipe. I don't think I can make it often but it was so good it's now my favorite. It's definitely creamy.

It is a little work but worth it.

Tracey

Cheese Lovers 5 Cheese Mac and Cheese

Recipe courtesy Rick Massa

Prep Time:
35 min
Inactive Prep Time:
5 min
Cook Time:
1 hr 0 min
Level:
Intermediate
Serves:
6 servings

Ingredients
Kosher salt
1 (16-ounce) package macaroni (cellentani or other curly noodle)
1/4 pound bacon, diced
1 medium onion, diced
5 tablespoons unsalted butter, plus more to butter baking dish
6 tablespoons all-purpose flour
1 tablespoon Dijon mustard
2 1/2 cups whole milk
2 cups heavy cream
1 sprig fresh thyme
1 bay leaf
1/2 teaspoon salt
1 1/2 cups grated fontina
1/2 cup crumbled blue cheese
3/4 cup grated Gruyere
3/4 cup grated white Cheddar (Australian)
3/4 cup grated Parmesan
3 tablespoons chopped Italian parsley
1/4 cup bread crumbs
Directions

Preheat oven to 450 degrees F and butter a 9 by 13-inch glass baking dish.

Bring a large pot of water to a boil and add salt. Cook macaroni according to package directions. Drain.

In a large Dutch oven or other heavy pot, saute the bacon until crisp. Remove bacon with a slotted spoon and reserve. Saute the onion in the bacon drippings until soft. Add the 5 tablespoons butter to the onion mixture and melt the butter stirring with a wooden spoon.

I think the secret to great cheese sauce is that it has to coat the noodles really well. I'd thicken with cornstarch instead of flour. You might also try melting some cream cheese into your sauce.

Jess

I just do mine on the stove top - no baking. I make a white sauce with a flour roux (on the thin side) and add shredded medium cheddar and mild cheddar a little at a time while whisking. I like the Lucerne brand. Some brands don't melt well. I add way less pre-cooked macaroni than I think is necessary and continue to cook it in the sauce for a few minutes. You can always add a little more mac. Sorry, I don't have exact measurements, but this seems to be that kind of thread.

I just had TGIF's mac and cheese a few weeks ago and it is to die for. But it's not what I would call a stouffer look alike. It is extremely good, though. I've been trying not to print so much stuff out but I'm printing that one! I think I can figure out the part that got cut off, lol.

And I love velveeta like Annie's daughter. I try to avoid it, though. It sure does make a creamy sauce.

Oops! Here's the whole recipe. I was picking up my daughter as I was posting.

Cheese Lovers 5 Cheese Mac and Cheese

Recipe courtesy Rick Massa

Prep Time:
35 min
Inactive Prep Time:
5 min
Cook Time:
1 hr 0 min
Level:
Intermediate
Serves:
6 servings

Ingredients
Kosher salt
1 (16-ounce) package macaroni (cellentani or other curly noodle)
1/4 pound bacon, diced
1 medium onion, diced
5 tablespoons unsalted butter, plus more to butter baking dish
6 tablespoons all-purpose flour
1 tablespoon Dijon mustard
2 1/2 cups whole milk
2 cups heavy cream
1 sprig fresh thyme
1 bay leaf
1/2 teaspoon salt
1 1/2 cups grated fontina
1/2 cup crumbled blue cheese
3/4 cup grated Gruyere
3/4 cup grated white Cheddar (Australian)
3/4 cup grated Parmesan
3 tablespoons chopped Italian parsley
1/4 cup bread crumbs
Directions

Preheat oven to 450 degrees F and butter a 9 by 13-inch glass baking dish.

Bring a large pot of water to a boil and add salt. Cook macaroni according to package directions. Drain.

In a large Dutch oven or other heavy pot, saute the bacon until crisp. Remove bacon with a slotted spoon and reserve. Saute the onion in the bacon drippings until soft. Add the 5 tablespoons butter to the onion mixture and melt the butter stirring with a wooden spoon.

Using a whisk, add the flour, and stir constantly until well mixed with the fat making a roux. Whisk in the mustard. Gradually add the milk and cream whisking constantly.

Add the thyme, bay leaf, and salt. Let come to a simmer and stir frequently for 15 minutes.

Strain the hot milk mixture into a metal bowl and discard the solids. Working quickly, mix in 1 cup fontina, blue cheese, 1/2 cup Gruyere, 1/2 cup white Cheddar, 1/2 cup Parmesan, the reserved bacon, and parsley. Continue to stir until all cheese is melted.

Add the cooked noodles to the cheese mixture to coat. Add the noodle mixture to the prepared baking dish. Mix the remaining cheese and bread crumbs together and sprinkle on top of the noodles. Bake for about 15 to 20 minutes or until bubbling and golden brown. Remove from oven when done and rest for 5 minutes.

I was going to say do it on the stovetop too. Baking it dries it out and may "break" the bechamel/cheese mixture.

My old standby mac & cheese was good and pretty creamy. I make a white sauce too. I always use a cup of heavy cream for some of the milk. That definitely makes a difference. Annie's right, a little bit of Velveeta helps too.

Tracey

The secret to really creamy Mac and cheese is NOT starting with a white sauce....no flour and no corn starch. And the finished sauce is only as good as the cheese you use.
Here's Alton Brown's recipe....but I use half light cream and half sour cream for the evaporated milk. And the mustard MUST be coleman's.

Mac and cheese

1/2 pound elbow macaroni
4 tablespoons butter
2 eggs
6 ounces evaporated milk
1/2 teaspoon hot sauce
1 teaspoon kosher salt
Fresh black pepper
3/4 teaspoon dry mustard
10 ounces sharp cheddar, shredded
In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.
Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until heated through.
Alton Brown

Tracey, thank you for re-posting that! Their mac n cheese is so good.

I was gonna say Velveeta too but I was afraid to admit it! hahahah!

I'm with Linda C on this one. I use Alton Brown's recipe too. The only change I make is to omit the salt. It's all done stove top and produces a rich & creamy dish reminiscent of Stouffers. Since I discovered that recipe, I've made it several times. So easy and so good.

When I was looking for a different recipe I tried Alton Brown's first. I liked it but my kids didn't so I didn't make it again. It was definitely creamy.

Tracey

Thanks! I am thinking the "no white sauce" route may be the way to go, too.

It seems that all the recipes I have tried that begin with white sauce get all gloppy. Maybe baking is part of the problem... But I do really, really like a baked mac-n-cheese.

I may experiment with AB's recipe and see what I come up with.

How long does Velveeta keep in the fridge? I have some I bought for something I don't recall....LOL!

Linda

Linda, I think it keeps forever. Well, that might not be true, I think I had a piece that got moldy once. Ashley loves the stuff, she even makes grilled cheese sandwiches out of it, I'd prefer a slice of provolone and a slice of sharp cheddar but she's a kid, what does she know?

At any rate, it keeps for a long, long time. At least in MY house it does....

Annie

If velveeta doesn't get moldy....it keeps forever....even without refrigeration.
My grandmother....the lazy one....the one who cooked her jewelry instead of soup...used to make "macaroni,milk,'n,cheese" and she would put cooked elbow mac in a casserole, stir in some slices of butter....add some slices of cheese ( whatever happened to be in the refrig) and add milk ( always whole milk) to cover....and bake until it was done.
Now it would have been better if she had stirred it a couple of times....but if there was enough cheese it was pretty good!
Linda c

I second the evaporated milk suggestion. Just make your normal white sauce, but use evaporated milk. It won't "break" as the sauce cooks.
Jane

This version is from Cook's Illustrated. It's stovetop and very similar to Alton Brown's but includes a toasted bread crumb topper. So this version comes out more like traditional baked casseroles. I combine bits of both recipes. I think the CI version calls for too much evaporated milk, so I use Alton's quantity. Also, the CI version calls for more cheese.

Stovetop macaroni and Cheese
CookÂs Illustrated
Serves 4 as a main course or 6 to 8 as a side dish Published January 1, 1997

"If youÂre in a hurry or prefer to sprinkle the dish with crumbled common crackers (saltines arenÂt bad either), you can skip the bread crumb step.
Serves 4 as a main course or 6 to 8 as a side dish"

Toasted Bread Crumbs:
1cup fresh breadcrumbs from French or Italian bread
Pinch table salt
1 ½ tablespoons unsalted butter, melted

Creamy Macaroni and Cheese:
2 large eggs
1 (12-ounce) can evaporated milk (AltonÂs recipe calls for only 6 oz. milk)
¼ teaspoon hot pepper sauce
2 teaspoons table salt, divided use
¼ teaspoon ground black/white pepper
1 teaspoon dry mustard, dissolved in 1 teaspoon water
½ pound elbow macaroni
4 tablespoons unsalted butter
12 ounces (about 3 cups) sharp cheddar cheese, grated (AltonÂs recipe calls for 10 oz. of cheese)

Instructions:
Melt butter in large nonstick skillet over medium-high heat. Add bread crumbs and salt and cook, stirring frequently, until deep golden brown, about 5 minutes. Transfer to bowl.

Meanwhile, mix eggs, 1 cup of the evaporated milk, pepper sauce, 1/2 teaspoon of the salt, pepper, and mustard mixture in small bowl; set aside.

Meanwhile, heat 2 quarts water to boil in large heavy-bottomed saucepan or Dutch oven. Add 1 1/2 teaspoons of the salt and macaroni; cook until almost tender, but still a little firm to the bite. Drain and return to pan over low heat. Add butter; toss to melt.

Pour egg mixture over buttered noodles along with three-quarters of the cheese; stir until thoroughly combined and cheese starts to melt. Gradually add remaining milk and cheese, stirring constantly, until mixture is hot and creamy, about 5 minutes. Serve immediately topped with toasted bread crumbs.

I don't bake mac and cheese. I think that is where it dries out. Make a pan of very creamy mac and cheese (your own recipe). While it is still hot pour in a baking dish, cover with buttered crumbs (again, your choice), put it under the broiler until brown and bubbly. We think it is delicious!!

Gloria

I made Alton's recipe last night (thanks Linda C!) and it was definitely creamy. DW worked late and by the time she got home and reheated some it had a grainy feel. I'm thinking the key is stove-top, cook just enough to melt the cheese, serve immediately.

Anyone going to NYC there's a great place for mac 'n' cheese: S'Mac. If you look at the menu, they post the recipe to one of their many variations. You'll see that they use a bechamel, and it's also cooked stovetop. I can assure you that every time I've eaten there it's been smooth and creamy.

Here is a link that might be useful: S'Mac

Oops!!! I said they do stovetop without actually reading the recipe. (I just see them running around with skillets all the time so I assumed purely stovetop.) Now that I did read it, I see that they finish in the oven for 10-15 minutes.

We are so much a product of our up bringing - and I realize this isn't some well hidden secret. As I read through this thread, I just could NOT get there. WHY? I cut my baby teeth on baked M&C - with cheese crusty top - and creamy? What is THAT? LOL. Nope - no creamy here. Ingredient list would be VERY short - but would have to have onion salt included.

I always thought my Mon made the best Macaroni (southern style) until I made this one. It's a little work, but well worth it. When I have it assembled I put it in the very small aluminum loaf pans (about 3 servings each) and freeze it w/o backing. Then when we want some I take it out, let it thaw and bake - voila! I end up with enough for 4-5 meals over the next month. It cost a few bucks for the cheese, but it is what makes the dish.

Creamy Macaroni and Cheese

Southern Living Magazine

1/2 cup butter or margarine
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground red pepper
1/4 teaspoon granulated garlic
2 cups half-and-half
2 cups milk
2 (10-ounce) blocks sharp Cheddar cheese, shredded and divided
1 (10-ounce) block extra-sharp Cheddar cheese, shredded
1 (16-ounce) package elbow macaroni, cooked

Melt butter in a large skillet over medium-high heat. Gradually whisk in flour until smooth; cook, whisking constantly, 2 minutes. Stir in salt and next 3 ingredients. Gradually whisk in half-and-half and milk; cook, whisking constantly, 8 to 10 minutes or until thickened.
Stir in half of sharp Cheddar cheese. Stir in extra-sharp Cheddar cheese until smooth. Remove from heat.
Combine pasta and cheese mixture, and pour into a lightly greased 13- x 9-inch baking dish. Sprinkle with remaining sharp Cheddar cheese.
Bake at 350° for 20 minutes (bake 15 minutes longer for a crusty top). Prep: 35 min., Bake: 35 min.
NOTE: For testing purposes only, we used Kraft Cracker Barrel cheeses.

I think I've gained 5 pounds just reading this thread! Ever since I first saw the thread, I've been hankering for Mac N Cheese. I just can't make up my mind which recipe to make.

A while back Bobby Flay did a Mac N Cheese Throwdown episode. I haven't looked, but I bet their website would have recipes. It was baked, though.

Wannadanc, I think you're right about people liking what they were brought up with, but I was brought up with Kraft, and the last time I had some of that I found it to be disgusting. I've definitely moved on from that, lol.

Sally

Sally2 - yup, I get that business, too. Some of the terrors of my early years include CANNED peas, Cream of Wheat or Rice, and creamed celery. OMG - I have never been hungry enough to willfully include such as those on my plate again.

AWWW! Creamed celery can be wonderful....somewhere I have a recipe for creamed celery with blue cheese....
Well maybe not wonderful...put pretty good!
Linda C

This is my family's favorite recipe, directly from the Martha Stewart site. To me, it's sheer perfection!

"The pasta will finish cooking as it bakes. The sauce will bubble, seeping into the hollows of your macaroni. When the smell of butter and browning cheese makes your stomach growl, you'll know the dish is ready to eat.

You can easily divide this recipe in half; use a 1 1/2-quart casserole dish if you do.

Serves 12
6 slices good-quality white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
8 tablespoons (1 stick) unsalted butter, plus more for dish
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons kosher salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
4 1/2 cups (about 18 ounces) grated sharp white cheddar
2 cups (about 8 ounces) grated Gruyere or 1 1/4 cups (about 5 ounces) grated pecorino Romano
1 pound elbow macaroni

1. Heat the oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into the bowl with bread, and toss. Set the breadcrumbs aside. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute.

2. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
3. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 1/2 cups Gruyere or 1 cup pecorino Romano. Set cheese sauce aside.

4. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer's directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.

5. Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere or 1/4 cup pecorino Romano; scatter breadcrumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.

Here is a link that might be useful: Direct link to MS recipe and history of mac & cheese