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Creamy Mac and Cheese Recipe

FINALLY!! A homemade Mac and Cheese Recipe that my children eat (and love)! The ultra creamy sauce is so easy to whip up and you can use a variety of pasta; macaroni, shells, spiral – you name it!

Homemade Creamy Mac and Cheese up-close in pan

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This makes a big batch but it does reheat well and stays creamy. Read our tips below on how to reheat leftover mac and cheese so it stays creamy.

Getting the cheese sauce right is no easy feat. I’ve tried so many different combinations of cheeses; sharp, fancy cheeses, mustards, nutmeg, etc. but this is the recipe that my children eat happily. The flavors of this homemade macaroni and cheese are very mellow and the texture is spot on. This recipe was adapted from the Sept 2016 issue of the Food Network Magazine (I collect their issues and it is my favorite food magazine).

Ingredients for Mac and Cheese:

Most homemade macaroni and cheese sauces call for sharp cheddars and mustard which produce a harsher flavor than my children liked. I think I’ve beat the boxed mac and cheese with this combination and it feels so good!

Ingredients for homemade mac and cheese with havarti cheese, colby jack cheese, sour cream and evaporated milk

How to Make Mac and Cheese:

Making homemade mac and cheese couldn’t be easier! The process is so simple, you’ll be able to memorize it quickly.

  1. Cook the pasta (save some of the water)
  2. Stir together pasta sauce and whisk on the stove until thickened
  3. Add sour cream, cooked pasta and serve

best mac and cheese sauce

Cook’s Tip: This mac and cheese recipe is quick and easy but DO NOT walk away from the cheese sauce. Whisk constantly while it is on the stove to keep it smooth and creamy. Do not overcook or boil, or it may curdle. 

pouring cheese sauce over pasta

How to Re-Heat Mac and Cheese:

  • Before heating, add a splash of water or milk, which will loosen up the warmed cheese sauce and create the same creamy consistency as freshly made cheese sauce.
  • Re-heat mac and cheese over low heat on the stovetop or in the microwave stirring every 30 seconds.

How to make mac and cheese with homemade cheese sauce

P.S. We love that blue Staub braiser pan (Amazon affiliate link) for cooking the pasta because you can mix the cheese sauce right into it and it serves beautifully on the table. Pots and pans that go from the stove to the table save me some cleanup; I call it the “dish factor.”

Kid Friendly Recipes to Explore:

Creamy Mac and Cheese Recipe

4.87 from 53 votes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

A homemade Mac and Cheese Recipe that children eat (and love)! The ultra creamy cheese sauce is so easy to whip up and you can use a variety of pasta. You'll make this macaroni and cheese over and over.

Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $10-$15
Keyword: Mac and Cheese, Macaroni and Cheese
Cuisine: American
Course: Dinner, Side Dish
Calories: 394
Servings: 8 people

Ingredients

  • 12 oz elbow macaroni pasta
  • Salt for pasta cooking water
  • 12 oz evaporated milk, we used the Vit D one
  • 2 large eggs
  • 6 oz havarti cheese, (2 cups grated)
  • 6 oz colby jack cheese, (2 cups grated)
  • 3/4 tsp sea salt, or to taste
  • 1/3 cup sour cream

Instructions

  1. Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package instructions. Reserve 3/4 cup pasta cooking water, then drain remaining water and set pasta aside in the pot.
  2. In a medium saucepan, combine 12 oz evaporated milk, 2 eggs, both grated cheeses and 3/4 tsp salt. Place saucepan over medium/low heat and cook 6-8 minutes, whisking constantly*, until completely smooth and thickened. As soon as it has visibly thickened, remove from heat. Do not overcook or boil or it may curdle.

  3. Off the heat, whisk in 1/3 cup sour cream then stir in drained pasta. Season with salt to taste. If the sauce gets too thick, you can thin it out with some of your reserved pasta water.**

Recipe Notes

*This recipe is quick and easy but DO NOT walk away from the cheese sauce. Whisk constantly while it is on the stove to keep it smooth and creamy.
** Keep in mind the sauce will thicken more as it cools so you don't want it to be overly thick right off the stove.

Nutrition Facts
Creamy Mac and Cheese Recipe
Amount Per Serving
Calories 394 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 11g69%
Cholesterol 97mg32%
Sodium 598mg26%
Potassium 198mg6%
Carbohydrates 36g12%
Sugar 4g4%
Protein 18g36%
Vitamin A 600IU12%
Vitamin C 0.9mg1%
Calcium 402mg40%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Homemade macaroni and cheese with creamy cheese sauce

Q: Do your children have a favorite food that you make – something they request again and again? I’d love to hear from you in a comment below. We are always looking for inspiration (and my children thank you in advance!) 😉

A homemade Mac and Cheese Recipe that children eat (and love)! The ultra creamy cheese sauce is so easy to whip up and you can use a variety of pasta. You'll make this macaroni and cheese over and over. | natashaskitchen.com

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Joann
    September 26, 2021

    Can you bake it my dad used make also bake it been trying to figure it mine always turns out dry

    Reply

    • Natasha's Kitchen
      September 26, 2021

      Hi Joann, I haven’t tried baking this mac and cheese, but I think it’s worth experimenting with. I would probably top it with shredded cheese to create a crust so it does not dry out and broil until the cheese is melted 🙂, being careful not to bake too long so it doesn’t dry out. If you try baking, let me know how you like it 🙂

      Reply

  • nhdjtarz
    September 6, 2021

    Loved this recipe and so easy! I started off trying crockpot recipes for Mac and cheese but couldn’t find one that worked well with either cooked or dry pasta. This recipe is so much easier to make and so quick. Very creamy texture. My family loved it.

    Reply

    • Natashas Kitchen
      September 6, 2021

      I’m so happy to hear your family loved this! Thank you for your wonderful review!

      Reply

  • Donna
    August 10, 2021

    I made this tonight for dinner. The cheese sauce was rather runny.
    So I thought I would throw some extra cheese on top and put in oven for 10 mins. BIG MISTAKE! I wish I would have left it alone. It tasted great runny. Next time I will let time thicken it not the oven. Great recipe just follow natasha’s recipe and it will be delicious.

    Reply

    • Natashas Kitchen
      August 10, 2021

      Hi Donna, it will thicken as it sits. I’m glad it was delicious!

      Reply

  • Kim
    July 11, 2021

    This is the best homemade Mac n cheese recipe I’ve ever tried. I substituted Monterey jack for the havarti, as that’s what I had on hand. My 4 year old will only eat the blue box. I convinced him to try it and he loves it. He kept saying, “mmm, this is really good!” Lol. Thank you for this great recipe.

    Reply

    • Natasha's Kitchen
      July 11, 2021

      You’re very welcome, Kim. Good to know your substitute ingredient worked well too and your 4 year old loved it. Yay!

      Reply

  • Judy
    July 8, 2021

    This was amazing!! I didn’t have evaporated milk so I substituted 8 oz milk and 2 oz heavy cream and it was perfect. Thank you for your recipes. My family enjoys everything I make from you. God Bless you and your family.

    Reply

    • Natashas Kitchen
      July 8, 2021

      I’m so glad that worked out for you, Judy! Thank you for your wonderful review!

      Reply

  • Barb
    June 2, 2021

    Can this be made in a crockpot

    Reply

    • Natashas Kitchen
      June 2, 2021

      Hi Barb, I haven’t tested that, but it may work in a crockpot. Make sure to keep it on the lowest setting. I worry if it sits too long, it will “over-cook.”

      Reply

  • Corinne
    June 1, 2021

    Hi Natasha! My recipe is similar, only I use 3 different types of cheeses and after I cook mines I bake it. Love this recipe! 🙂 😀

    Reply

    • Natasha's Kitchen
      June 1, 2021

      Hello Corinne, that sounds great too! Thanks for sharing that with us.

      Reply

  • Amy Wonder
    May 30, 2021

    I would love to see a version with whole milk and mozzarella cheese with the sharp cheddar

    Reply

    • Natasha's Kitchen
      May 30, 2021

      Thanks for your suggestion, Amy. If you do an experiment, please share with us how it goes!

      Reply

  • Jess Forsyth
    May 24, 2021

    Hey Natasha!
    JUST made this Mac & Cheese… OMG it was amazing! I’m not keen on the taste of evaporated milk, so I was sceptical to start with. It was delicious and I think it’s now part of our “Forsyth Family Faves”

    Reply

    • Natashas Kitchen
      May 24, 2021

      That’s so great! It sounds like you have a new favorite, Jess!

      Reply

  • Chichi
    April 27, 2021

    Natasha, you are amazing. Your are the one person whose recipes always turn out perfectly in my home. Thank you♥️

    Reply

    • Natasha's Kitchen
      April 28, 2021

      That makes me feel inspired! Thank you so much for your kind words and good feedback, Chichi.

      Reply

  • Robyn
    April 14, 2021

    Another hit! So easy and completely delicious. Perfect for our meatless Fridays. Thanks again Natasha!

    Reply

    • Natashas Kitchen
      April 14, 2021

      You’re welcome, Robyn! I’m so happy you enjoyed this recipe!

      Reply

    • Carolyn Bunkin
      April 19, 2021

      I have been craving some good Mac and cheese for months this looks so good! I thoroughly enjoy seeing your recipes! Thank You

      Reply

      • Natashas Kitchen
        April 19, 2021

        I’m so happy you’re enjoying our recipes, Carolyn! I hope you enjoy this recipe.

        Reply

  • Patricia Rairdon
    April 13, 2021

    Do you have a recipe for minestrone soup? I would like it please

    Reply

  • Ric Fieler
    March 20, 2021

    Hey Natasha. Thanks for all your great recipes and ideas. I usually start my Mac & cheese with a rue and then bake it but I will try your recipe. I noticed your instructions call to reserve some of the water that the pasta was boil in but don’t see where it was added back in. Should this go in with the cheese mix? Thanks

    Reply

    • Natashas Kitchen
      March 20, 2021

      Hi Ric, we have a note in the recipe ”If the sauce gets too thick, you can thin it out with some of your reserved pasta water.**” I hope that helps.

      Reply

  • Sherry K Letzelter
    March 20, 2021

    Hey Natasha,
    My name is Chef Sherry and I have a small bakery and cook all the time. I wanted mac and cheese and I saw your creamy mac and cheese in my email. I’ve been out making deliveries and didn’t want to go shopping, so I used what I had. I used half and half, cheddar instead of the Colby Jack. It is amazing and a keeper. Thanks so much.

    Reply

    • Natashas Kitchen
      March 20, 2021

      Yum! Totally craving this right now! I’m so glad you enjoyed this recipe!

      Reply

  • Mary
    March 13, 2021

    This was the most easiest Mac and Cheese to make. The only problem, I found it to be a little dry. Is there something I can add or do to keep it creamy.

    Reply

    • Natashas Kitchen
      March 13, 2021

      Hi Mary, it shouldn’t be dry. Wasn’t anything altered by chance, or maybe more noodles were added than the recipe calls for?

      Reply

  • Heather
    March 13, 2021

    Can I make this a day ahead? I’d like to bring this to a family gathering.

    Reply

    • Natashas Kitchen
      March 13, 2021

      Hi Heather, this truly is best fresh; I haven’t tried making it ahead to advise that would work.

      Reply

  • Jen L
    March 6, 2021

    My kids, my son especially, loves this. He would eat it every day if he could

    Reply

    • Natashas Kitchen
      March 6, 2021

      That is the best when kids love what we moms make. That’s so great!

      Reply

  • Barbara Wilson
    February 22, 2021

    I have never made mac and cheese before. I was afraid too, because I tried a cheese dish once and the cheese curdled. So, I tried this last night and it turned out great! I’m not a big sour cream fan and thought I would be able to taste the sour cream, but didn’t. Love your recipes.

    Reply

    • Natashas Kitchen
      February 22, 2021

      I’m so glad you enjoyed this recipe, Barbara!

      Reply

  • Jul
    February 20, 2021

    We don’t have evaporated milk in my country, what can I use instead?
    Thanks!

    Reply

    • Natashas Kitchen
      February 20, 2021

      Hi Jul, this particular recipe we only tested with evaporated milk, but from my research, the flavor and consistency isn’t quite right, so we stuck with evaporated milk. If you wanted to experiment, the next best thing would be equal parts of whole milk mixed with half and half. If you test it that way, let me know how it goes.

      Reply

  • Raji
    February 15, 2021

    Perfect recipe. My son loves mac and cheese. I tried a bunch of other recipes but nothing is like your recipe. Thanks a bunch for this amazing one!!!!

    Reply

    • Natasha's Kitchen
      February 15, 2021

      Yay, that is fantastic! I’m glad you found this recipe and that he loved it.

      Reply

  • Julie Evans
    January 27, 2021

    Tried this tonight and the family absolutely loved it. Probably one of the best Mac and Cheese recipes I’ve tried. This one is definitely a keeper!

    Reply

    • Natasha's Kitchen
      January 28, 2021

      That is so awesome! Thank you so much for your great review, Julie.

      Reply

  • Ricolean Green
    January 22, 2021

    Can I use Parmesan and mozerella cheese with it

    Reply

    • Natashas Kitchen
      January 22, 2021

      Hi Ricolean, I haven’t tried adding that, but one of our readers did make a parmesan crust with it. If you experiment, I would love to know how you like that.

      Reply

  • Shannon
    January 10, 2021

    Hi Natasha! Just made this for the second time. It’s my daughter’s favorite! Absolutely delicious! We added bacon to the top and it was soooo good! My husband idea of course. It was a great idea! Ha ha!!

    Reply

    • Natasha's Kitchen
      January 11, 2021

      Adding bacon sounds awesome! Thanks for sharing that with us, Shannon.

      Reply

  • Jen
    December 24, 2020

    And the 5ecipe falls for saving water from the noodles but never indicates when to add it……… I sooo wish I would have read this recipe. Fully prior to committing to it……… so busy and now stuck with it!!!

    Reply

    • Jen
      December 24, 2020

      Typos……. Cooking and texting……… grrr

      Reply

    • Natashas Kitchen
      December 25, 2020

      Hi Jen, we have a note in the recipe ”If the sauce gets too thick, you can thin it out with some of your reserved pasta water.**” I hope that helps.

      Reply

  • Pauline
    December 19, 2020

    Making this for a Christmas get together. Can I keep this warm in a crackpot?

    Reply

    • Natashas Kitchen
      December 19, 2020

      Hi Pauline, I haven’t tested that, but it may work in a crockpot. Make sure to keep it on the lowest setting. I worry if it sits too long, it will “over-cook.”

      Reply

      • Pauline
        December 24, 2020

        Thank you!

        Reply

  • Irina
    December 17, 2020

    Made this recipe tonight. My 5 year-old said “I don’t ever want to stop eating this mac and cheese” 😂 so thank you for the recipe.

    Reply

    • Natasha's Kitchen
      December 17, 2020

      How adorable! I’m so happy that your little one enjoyed this mac and cheese.

      Reply

  • Anna
    December 9, 2020

    It has turned out really good as most recipes do from this blog. Having said that, I did have to readjust the amount of ingredients, as I would have way too much sauce. But I do this with Natasha’s recipes a lot. Like I never use 12 cups of broth to make soup. My family of 4 would eat it for a week! Other than that Natasha
    recipes are good.

    Reply

    • Natashas Kitchen
      December 9, 2020

      Thank you so much for sharing that with me, Anna! We have a recipe slider on the printable recipe card to adjust to how many servings you are cooking for.

      Reply

  • Asanka Weerakkody
    December 7, 2020

    IT was amazing , loved it

    Reply

    • Natashas Kitchen
      December 7, 2020

      I’m happy you enjoyed it!

      Reply

  • Rick G. Johnson
    November 25, 2020

    I like adding cream cheese to it too and breadcrumbs in layers with a Parmesan topping Then bake it for 40 minutes at 375°

    Reply

    • Natashas Kitchen
      November 25, 2020

      Thank you so much for sharing that with me, Rick!

      Reply

  • Joy
    November 22, 2020

    Thank you for another great recipe……came out perfectly and tastes wonderful. I’m 75 and never to old to learn. You young whippersnappers aregood cooks.

    Reply

    • Natasha's Kitchen
      November 22, 2020

      You are most welcome, Joy. Thank you for sharing your great feedback with us!

      Reply

  • Diane
    November 3, 2020

    I don’t know what I did wrong, but the cheese sauce never thickened very much on medium/low heat and it appeared to curdle. I stirred it CONSTANTLY (couldn’t find my whisk) It curdled a lot more when I added the sour cream off the heat. I was so disappointed in the results given my care in making it. Could you explain the chemistry of what happened? I thought I was following the instructions carefully. Also, I think the taste was bland. I think it needed some dry mustard and some garlic powder or garlic salt to perk up the flavor.

    Reply

    • Natasha
      November 4, 2020

      Hi Diane, you might consider if there were any changes in the types of quantities of ingredients (usually using lower fat ingredients can be the culprit of curdling) and different cheeses can be milder which will make the overall dish blander. Also, be sure to cook the pasta in adequately salted water.

      Reply

      • Diane
        November 8, 2020

        I used a different brand of evaporated milk but it had Vit. D and the cheeses were the brands that you used, so I don’t think that low fat was the issue. However, I just read that cold eggs can cause batter to curdle. I know this was not a batter, but I did use cold eggs so I wonder if that was the problem. What do you think?

        Reply

        • Natasha
          November 8, 2020

          Hi Diane, that wouldn’t happen if you combined those ingredients before putting them on the heat.

          Reply

    • joyce
      November 10, 2020

      some cheese i buy wont melt so i have to make sure ita good quality cheese

      Reply

  • Debbie Burzinski
    September 28, 2020

    Any recommendations for re-heat instructions?

    Reply

    • Natashas Kitchen
      September 28, 2020

      Hi Debbie, it does reheat well and stays creamy. Read our tips here on how to reheat leftover mac and cheese so it stays creamy.

      Reply

  • Connie
    September 1, 2020

    Can you put hotdogs in this?

    Reply

    • Natashas Kitchen
      September 1, 2020

      Hi Connie! I haven’t tested that but I bet that could work! If you experiment I would love to know how you like this!

      Reply

      • Connie
        September 2, 2020

        Worked well with hotdogs, it’s a first time making it and also eating it! Nice quick dish to make!
        Love your recipes x

        Reply

        • Natasha's Kitchen
          September 2, 2020

          So glad you loved this recipe, Connie. Thank you for your fantastic review!

          Reply

  • Wendy
    August 24, 2020

    What can I replace the Colby Jack cheese with? I can’t find it anywhere

    Reply

    • Natasha's Kitchen
      August 24, 2020

      You can also use Gouda cheese.

      Reply

  • Daniele
    July 27, 2020

    Thanks for finally talking about > Creamy Mac and Cheese Recipe – NatashasKitchen.com < Loved it!

    Reply

    • Natasha's Kitchen
      July 27, 2020

      You’re welcome! I’m glad you liked this recipe.

      Reply

  • Alicia
    June 30, 2020

    Is it two cups of cheese each or 6 ounces each that I should add? 4 ounces is one cup of cheese.

    Reply

    • Natasha
      June 30, 2020

      Hi Alicia, I was providing a cup measurement and a weight measurement. If you have a scale then measure in ounces and if you don’t then use the measuring cup measurement.

      Reply

  • Donna
    June 24, 2020

    Natasha
    I just love you recipes, I am going to try the mac and cheese today.

    Reply

    • Natashas Kitchen
      June 24, 2020

      I’m so happy to hear that Donna! I hope you love this recipe!

      Reply

      • Donna
        June 27, 2020

        Natashas
        my Granddaughters just love the Mac N Cheese as a matter of fact I am making for my Granddaughters, Birthday party tomorrow.
        I am enjoying your recipes.

        Reply

        • Natashas Kitchen
          June 27, 2020

          I’m so happy to hear that Donna! Happy Birthday to your Granddaughter!

          Reply

  • Angela
    May 5, 2020

    Is it supposed to be 32 ounces of macaroni and not 12 as you have written? I tried with 12- great flavor but way too runny!

    Reply

    • Natasha
      May 5, 2020

      Hi Angela, 12 oz uncooked is correct, but you can use more if you prefer. We just love a very thick, creamy and cheesy sauce.

      Reply

  • Jean Bula
    March 18, 2020

    mine turned out very runny, What did I do wrong. Has a good flavor!

    Reply

    • Natasha
      March 18, 2020

      Hi Jean, did you make any substitutions or changes in the recipe?

      Reply

  • Adina
    March 10, 2020

    What other cheese options do you use?

    Reply

    • Natashas Kitchen
      March 10, 2020

      Hi Adina, I think there is room to experiment but this is our favorite combination so far and other cheeses will give you different flavors and the havarti cheese will add a creamier consistency. A mild cheddar cheese could work well.

      Reply

  • Zarina
    March 10, 2020

    Hi Natasha, I really like your recipes….they are easy & come out perfect!

    Reply

    • Natasha's Kitchen
      March 10, 2020

      Thank you for your good comments, Zarina. I hope you love every recipe that you try!

      Reply

  • Alyson
    February 19, 2020

    This recipe was such a hit in our house that I have to make another batch tonight. My kids actually fought over who would get the last of the small amount of leftovers for their lunchbox. So easy and so good!

    Reply

    • Natashas Kitchen
      February 19, 2020

      That is the best when kids love what we moms make. That’s so great!

      Reply

  • Blair
    December 25, 2019

    Just made this today and it was amazing . I didn’t change a thing. Seriously, your recipes never disappoint . Thank you Natasha!

    Reply

    • Natashas Kitchen
      December 26, 2019

      You’re welcome Blair!!

      Reply

  • Molli
    December 6, 2019

    Had an intense craving for mac and cheese and decided to make this! So grateful for your recipes, everyone I’ve tried has been so tasty and fairly easy to make. Thanks for including the tips for reheating this as well.

    Reply

    • Natashas Kitchen
      December 6, 2019

      You’re welcome! I’m so happy that was helpful!

      Reply

  • Angela P.
    November 28, 2019

    Made it for the first time today for our Thanksgiving meal. Everyone loved it, kids and hubby. Thanks for such a greatvand easy recipe.

    Reply

    • Natasha
      November 28, 2019

      I’m so glad to hear that! Thanks for the great review! Happy Thanksgiving!

      Reply

  • FA
    November 9, 2019

    Can you recommend how I would do it in a crockpot/slow cooker?

    Reply

    • Natashas Kitchen
      November 9, 2019

      I haven’t tested that but here is what one of our readers recommended, I hope it helps. “Love your recipes Natasha but Mac & cheese made in an electric pressure cooker is 12 minutes total (5 to get to pressure, 5 under pressure, 20 seconds to release pressure and a minute or two to stir in cheese, milk etc. at the end).
      And you CAN walk away for all but those last few minutes! And it’s made in just ONE POT.”

      Reply

  • Yelena Armstrong
    September 17, 2019

    I forgot to add sour cream, but also I add cooked bacon pieces. The best mac and cheese ever!!!

    Reply

    • Natashas Kitchen
      September 17, 2019

      That’s just awesome!! Thank you for sharing your wonderful review!

      Reply

  • Nina
    June 16, 2019

    What are you supposed to do with the 3/4 saved pasta water?

    Reply

    • Natashas Kitchen
      June 17, 2019

      Hi Nina, we have a note in the recipe”If the sauce gets too thick, you can thin it out with some of your reserved pasta water.**” I hope that helps.

      Reply

  • Tanya
    April 7, 2019

    Hi Natasha,
    Can regular milk be substituted for evaporated milk? Thank you for your reply.

    Reply

    • Natashas Kitchen
      April 7, 2019

      Hi Tanya, Milk may work. It won’t thicken as much, however. Please let me know how you like it if you try it with milk.

      Reply

    • Lori Kurochkina
      April 15, 2020

      I could not find evaporated milk at our stores, so I did a sub of 1/4 half-and-half (10% cream) and 3/4 whole milk. It worked great!

      Reply

      • Natashas Kitchen
        April 15, 2020

        Thank you for sharing that great review with us, Lori! I’m so glad that worked out.

        Reply

  • Lauren
    March 20, 2019

    Not sure what I did wrong. The cheese sauce was a bit grainy and I had to add a lot of the pasta water just to get it to look creamy. My kids did not like it because of the strange texture. I actually used the Boars Head brand havarti and colby cheeses.

    Reply

    • Natasha
      March 20, 2019

      Hi Lauren, the biggest culprits to a grainy cheese sauce is not whisking constantly or letting the sauce cook too long. Make sure you take it off the heat as soon as it is visibly thickened. Also, make sure you have the correct proportions of ingredients (cheese to milk). I sure hope that helps to troubleshoot!

      Reply

      • Trisha Brumley
        December 29, 2019

        Hi Natasha!

        I am making this for 11 ppl would you recommend doubling the ingredients? Also, what brand of pasta did you get? I can’t wait to make this for New Year’s Eve!

        Reply

        • Natashas Kitchen
          December 30, 2019

          Hi Trisha, I recommend making sure you have a large enough pot, but it should work! We used elbow macaroni pasta for this recipe.

          Reply

  • ANNE MARIE HIGGINS
    March 2, 2019

    Hi Natasha, our family loves Mac & Cheese Soup, but I have lost my recipe for it. Help….my Husband has been requesting it, so hopefully you can help.
    You do a wonderful job and I look forward to your recipes.
    Thank you for your help.

    Reply

    • Natashas Kitchen
      March 2, 2019

      Hi Anne, I have not made a Mac & Cheese Soup before so I can not advise. I hope you find what you are looking for soon!

      Reply

  • Masha L
    March 1, 2019

    Toddler approved! Easy and yummy recipe! Thank you

    Reply

    • Natashas Kitchen
      March 2, 2019

      You’re welcome! I’m so happy you enjoyed it

      Reply

  • Irina
    February 5, 2019

    This mac and cheese was incredible! Everyone loved it! I’ve tried other mac and cheese recipes and this is the only one that my three year-old liked! Thank you!

    Reply

    • Natashas Kitchen
      February 5, 2019

      That’s just awesome! It sounds like you have a new favorite! Thank you for sharing your wonderful review with us, Irina! 🙂

      Reply

  • Gene de giovanni
    January 20, 2019

    Once cooked can I bake it?

    Reply

    • Natasha
      January 21, 2019

      Hi Gene, I haven’t tried baking this mac and cheese, but I think it’s worth experimenting. I would probably top it with shredded cheese to create a crust so it does not dry out and broil until the cheese is melted 🙂, being careful not to bake too long so it doesn’t dry out. If you try baking, let me know how you like it 🙂

      Reply

    • Michelle Medina
      November 18, 2019

      Hello, did you try baking it? How did it go?

      Reply

      • Lori Kurochkina
        April 15, 2020

        I baked mine for about 15 minutes and it was great.

        Reply

  • Angela
    January 1, 2019

    I goofed this up by adding the sour cream way to early. But no worries it still thickened up beautifully!

    Reply

    • Natashas Kitchen
      January 1, 2019

      I’m so happy to hear that! Thank you for sharing your great review!

      Reply

      • Diana
        April 22, 2019

        This recipe was a great base for me from where to start, but we added a bit more salt, parmesan cheese, a splash of heavy cream and 2 cloves of garlic and paprika, the whole family enjoyed it!

        Reply

        • Natashas Kitchen
          April 22, 2019

          I’m so happy you enjoyed that! Thank you for sharing that with me Diana!

          Reply

        • Eric boulanger Québec
          June 14, 2019

          Can we replace the eggs?

          Reply

          • Natashas Kitchen
            June 14, 2019

            Hi Eric, the eggs help the sauce to thicken up and also add flavor. I have only tested this particular recipe with eggs so I’m not sure if it would thicken up properly without them.

  • Karolyn
    December 25, 2018

    Love, love love! I added some 2% velveeta cheese and baked it for about 15 minutes. Then added the leftover water. AMAZING.

    Reply

    • Natashas Kitchen
      December 25, 2018

      I’m so happy to hear that! Thank you for sharing your great review!

      Reply

  • Julie
    December 7, 2018

    Just made this for lunch! Turned out delish, thank you for this recipe. Would love to see one in the instant pot in the future:)

    Reply

    • Natashas Kitchen
      December 7, 2018

      That will go on my list! Thank you for the great idea!

      Reply

  • Evelyn Vargas
    November 19, 2018

    I was looking for a quick and delicious mac and cheese recipe and after reviewing several recipes this was the winner. It was easy and delicious however in my case I went to several stores and could not find the boar head brand so my sauce looks white. But still delish. Thank you

    Reply

    • Natasha
      November 19, 2018

      I Evelyn, it’s perfectly fine to use a different brand – Boars head is in our local Fred Meyer but not all grocery stores have it. I’m so happy you loved the mac and cheese recipe! Thank you for sharing your wonderful review! 🙂

      Reply

  • Eleni
    November 17, 2018

    I’ve made this recipe twice already. My family love it so much we’re making it for Thanksgiving!

    Reply

    • Natashas Kitchen
      November 17, 2018

      That’s just awesome!! Thank you for sharing your wonderful review 🙂

      Reply

  • Clair
    November 16, 2018

    OMG thank you for this. I love the kraft delux mac and cheese and this is heaps better. Love it

    Reply

    • Natashas Kitchen
      November 16, 2018

      I’m so so happy to hear that Clair!! Thank you for the great review!

      Reply

  • michelle murphy
    November 10, 2018

    hi natasha im from Scotland whats the alternative cheeses

    Reply

    • Natashas Kitchen
      November 10, 2018

      I think there is room to experiment but this is our favorite combination so far and other cheeses will give you different flavors and the havarti cheese will add a creamier consistency. A mild cheddar cheese could work well.

      Reply

  • Amanda
    November 4, 2018

    I made this last week and my kids have asked for this nearly every day since. Fabulous and so easy! Thank you!

    Reply

    • Natashas Kitchen
      November 5, 2018

      I’m so glad you all enjoyed it! Thank you for the wonderful review!

      Reply

  • Renee
    October 28, 2018

    Delicious! We loved it. I hate baking Mac and cheese because I think it dries it out, so this was perfect.
    Do yourself a favor and add a tsp of dried mustard and a tsp of sriracha sauce, you’ll thank me!

    Reply

    • Natashas Kitchen
      October 28, 2018

      Thanks for that tip, Renee!!

      Reply

  • Michel
    October 21, 2018

    Hi Natasha, thanx for the recipe. I searched “creamy mac & cheese” and that’s what I got. Having never made a cheese sauce before, but having eaten many, guess I should have searched “cheesy mac & cheese” instead. It was a great mild sauce, but I’m going to doctor it with lots more cheese! Thanx anyhow.

    Reply

    • Natashas Kitchen
      October 22, 2018

      We love the creaminess in this recipe. Yes, to have it more cheesy you can definitely add more cheese.

      Reply

  • Eleni
    October 19, 2018

    So, so, SO good! I went back for seconds! I used havarti and cheddar but did everything else the same way. Definitely my go to for mac & cheese now!

    Reply

    • Natashas Kitchen
      October 19, 2018

      I’m so glad you enjoyed it! Thank you for the wonderful review!

      Reply

  • Galina
    October 11, 2018

    Natasha,
    This is our new favorite mac & cheese recipe! My kids ask me to make it every week. I’ve experimented with different cheese combos and really like colby jack/mild cheddar. I used to make boxed mac&cheese before because my kids preferred the taste over other recipes I tried and it was faster, but this this recipe changed that. It’s so good AND fast! Thanks again 🙂

    Reply

    • Natashas Kitchen
      October 11, 2018

      You’re so welcome! I love when the kids enjoy what we mamas make. That’s the best!

      Reply

  • Soph
    October 6, 2018

    I think my sauce we over too high of heat…and the eggs scrambled. I was thinking this may happen with gas flame heat. I also have a baby and so I did have to step away a few times. It still tastes delicious though so I’m hoping once the pasta is mixed in the kids will still eat it! Don’t want to waste all the delicious cheese!!

    Reply

    • Natashas Kitchen
      October 6, 2018

      Yes the eggs need to be monitored pretty closely! I’m so happy you enjoyed this recipe, Soph!

      Reply

  • Robin Cobb
    September 26, 2018

    Kid’s loved it and asked for it to be on the weekly menu.

    Reply

    • Natashas Kitchen
      September 26, 2018

      I’m so happy to hear that Robin! That is the best when kids love what we moms make. That’s so great!

      Reply

  • vivian
    September 23, 2018

    This is a fabulous recipe! I altered it because I was serving all adults by using Havarti for the creaminess and extra old cheddar for the flavour. It was very well liked by everyone and so easy to make, too. Thank you for a great recipe!

    Reply

    • Natashas Kitchen
      September 23, 2018

      You’re so welcome! I’m so glad you enjoyed it! Thank you for the wonderful review!

      Reply

    • Jazmine
      October 28, 2018

      Hi Natasha, can this recipe be baked or will it dry out in the oven? Thanks

      Reply

      • Natashas Kitchen
        October 28, 2018

        I haven’t tried baking this one specifically so I can’t say. I imagine a few minor alterations will have to be made. If you experiment I would love to know how you like it!

        Reply

  • Irina
    September 20, 2018

    This is very yummy! Kids approve! The sauce got thick and cheesy but then turned to thin and liquidy… I think I overlooked it just a bit, it looked like mac soup 🙂 but then it thickened and turned out delicious! It lost the cheesiness though 🤔

    Reply

    • Natashas Kitchen
      September 20, 2018

      I’m so happy you enjoyed it Irina. Did it possibly catch a boil causing it to turn too liquid(y)?

      Reply

  • chris
    September 18, 2018

    Makes me very hungry

    Reply

    • Natashas Kitchen
      September 19, 2018

      Thank you for the great review, Chris!

      Reply

  • Tanya
    September 12, 2018

    Love the mac and cheeze my little ones asked for seconds but the only change i did i didnt have the milk in the can so i put some half and half and whip cream turn out good thats my new recipie for the party. Fast and easy

    Reply

    • Natasha
      September 12, 2018

      Hi Tanya! I’m so happy to hear that!! That is the best compliment when little ones love something we make. Thank you so much for sharing that with me! 🙂

      Reply

  • Sabrina
    September 11, 2018

    Made this for supper tonight – It was a big hit and by far the best Mac and Cheese I ever had 😃 Even my 11 year old who usually doesn’t like Mac and Cheese loved it 😉 Thanks for sharing your awesome recipes with us! God bless.

    Reply

    • Natasha
      September 11, 2018

      YES!!! I am so happy to hear that! I’m smiling big 🙂 Thank you for sharing your amazing review!

      Reply

  • jennie
    September 11, 2018

    Hi Have you ever baked this after you made it?

    Reply

    • Natasha
      September 11, 2018

      Hi Jennie, I haven’t tried baking it, but I think it’s worth experimenting. I would probably top it with shredded cheese to create a crust so it does not dry out and broil until the cheese is melted 🙂 If you try baking, let me know how you like it 🙂

      Reply

      • Heather
        September 7, 2019

        Another great recipe! My only regret is that I forgot to add the sour cream. However something to look forward to when I make it again. Any suggestions for making a double batch for a larger crowd?

        Reply

        • Natashas Kitchen
          September 7, 2019

          I’m so glad you enjoyed that! The sour cream will add to the creaminess. I recommend making sure you have a large enough pot, but it should work!

          Reply

  • Lina
    September 10, 2018

    Hello! I tried this tonight as it looked easy and yummy! For some reason mine didn’t turn out creamy as I expected. It was curdled. Not sure if I did something wrong… I didn’t step away from the sauce, could it be high or low heat? I had mine on medium. It was melty, stringy cheese at first and then started curdling. 🤷‍♀️

    Reply

    • Natasha
      September 11, 2018

      Hi Lina, if you were whisking and didn’t step away from the stove, it could be cooking it over too high of heat. Also, did you make any substitutions in the recipe (different kinds of cheeses, low fat substitutions, etc)? A substitution might be the culprit but most likely it is too high of heat.

      Reply

      • Lina
        September 14, 2018

        Probably the heat, I used the same cheese 🙂

        Reply

      • Natalie
        August 18, 2019

        Mine did the same. No one would touch it. I had to toss it all out. So bummed! ☹️

        Reply

        • Natasha
          August 18, 2019

          Hi Natalie, sorry to hear that. If everything was the same in the recipe, it could have been due to too high of heat or overcooking which can cause a cheese sauce to curdle.

          Reply

      • Anne
        April 16, 2020

        Hi! Will it reheat well if I freeze this into smaller batches?

        Reply

  • Victoria
    September 9, 2018

    It makes sense to use evaporated milk to get the creamy texture and a more stable sauce. Thanks for a delicious and family-pleasing recipe!

    Reply

    • Natashas Kitchen
      September 9, 2018

      You’re so welcome, Victoria!

      Reply

  • LT
    September 8, 2018

    Love your recipes Natasha but Mac & cheese made in an electric pressure cooker is 12 minutes total (5 to get to pressure, 5 under pressure, 20 seconds to release pressure and a minute or two to stir in cheese, milk etc. at the end).

    And you CAN walk away for all but those last few minutes! And it’s made in just ONE POT.

    Call me uh efficient (that’s it, never “lazy” 😊) but I’m all in for walk-away, one-pot cooking with excellent results.

    Do try some pressure cooking Natasha. You’ll see why it’s such a “thing” lately.

    Reply

    • Natashas Kitchen
      September 8, 2018

      Thanks for the tip LT! I might just have to try it! Sounds easy enough!

      Reply

  • Irene
    September 7, 2018

    Hi Do you have to us the evaporated milk or can you use another type of milk?

    Reply

    • Natasha
      September 7, 2018

      Hi Irene, this particular recipe we only tested with evaporated milk, but from my research, the flavor and consistency isn’t quite right so we stuck with evaporated milk. If you wanted to experiment, the next best thing would be equal parts of whole milk mixed with half and half. If you test it that way, let me know how it goes 🙂

      Reply

    • Anne
      May 7, 2020

      Can you freeze the Mac and Cheese in batches? If so, how would you reheat it?

      Reply

      • Natashas Kitchen
        May 7, 2020

        Hi Anne, it does reheat well and stays creamy. Read our tips here on how to reheat leftover mac and cheese so it stays creamy.

        Reply

  • Mom's Dish
    September 6, 2018

    Natasha, this recipe looks really good. My boys would of loved it!

    Reply

    • Natashas Kitchen
      September 6, 2018

      Hi Natalya! I bet they would! Thank you for watching 🙂

      Reply

  • Debi
    September 6, 2018

    Can this be slid under the broiler or in the oven to crisp the top or will it dry out?

    Reply

    • Natasha
      September 6, 2018

      HI Debi, I would probably add shredded cheese over the top first so it doesn’t dry out if you want to put it under the broiler.

      Reply

  • Ava Williams
    September 6, 2018

    Hi, what other cheeses can I use as I’ve never seen the supermarket two cheeses you use in this recipe. Thanks

    Reply

    • Natasha
      September 6, 2018

      Hi Ava, I think there is room to experiment but this is our favorite combination so far and other cheeses will give you different flavors and the havarti cheese will add a creamier consistency. A mild cheddar cheese could work well.

      Reply

  • Lynda Leonard
    September 5, 2018

    Natasha
    I love your recipes you put so much into them. Mac and Cheese is a favorite of mine but the thought of putting an egg in turns me off. Do you think this would work without eggs?

    Reply

    • Natashas Kitchen
      September 5, 2018

      Hi Lynda, the eggs help the sauce to thicken up and also add flavor. I have only tested this particular recipe with eggs so I’m not sure if it would thicken up properly without them.

      Reply

  • Shirley Lawson
    September 5, 2018

    This looks absolutely delicious! Can it be frozen? If so, would it be better to warm it up on the stove or in the microwave? Add a little milk first? I know there are frozen mac n cheeses in the store, but this sauce is so different and I wouldn’t want it to separate.

    Reply

    • Natashas Kitchen
      September 5, 2018

      Hi Shirley, I haven’t tried freezing this yet but it may work. Mac and Cheese typically stays safe up to two months in the fridge if it is stored properly. I think the best way would be to store it in an oven safe, buttered container. Then simply pop it into the oven to reheat. I hope this helps.

      Reply

  • TJ
    September 5, 2018

    Interesting using eggs. Never used eggs as a thickener in cheese sauce, always a bechamel (with flour). Will try this tho’. funny, but I was thinking of mac’n cheese for dinner…. it’s that time of the year! 🙂

    Reply

    • Natashas Kitchen
      September 5, 2018

      That’s so perfect, TJ! I’m happy this came at the right time for you! Enjoy!

      Reply

  • Bobby Singh
    September 5, 2018

    I love cheese recipes and it is good one for me to try. Thanks for sharing these easy to cook recipe.

    Reply

    • Natashas Kitchen
      September 5, 2018

      It is so good! I can’t wait to hear your feedback!

      Reply

  • Venetia
    September 4, 2018

    That looks creamy! I love it! Never thought about adding eggs! Thanks!

    Reply

    • Natashas Kitchen
      September 5, 2018

      You’re so welcome!

      Reply

  • Nellie
    September 4, 2018

    Can I use whole milk instead of evaporated milk?

    Reply

    • Natashas Kitchen
      September 6, 2018

      Hi Nellie. Milk may work. It won’t thicken as much however. Please let me know how you like it if you try it with milk. 🙂

      Reply

  • Z
    September 4, 2018

    Can you post a video for this recipe, please? I’d love to actually watch you make it 🙂

    Reply

    • Natasha
      September 4, 2018

      Hi Z! I wish we could film every one of our recipes 🙂 But I will definitely consider this one. Would be a fun and easy one 🙂

      Reply

  • Catie Durocher
    September 4, 2018

    Hi Natasha! I just recently heard about your blog/website and my family and I are very impressed. We have enjoyed every one of the recipes you have posted that we tried to make at home. You are an excellent cook! My little boys love to eat chicken wings, but we don’t like to get messy with a deep fryer. Any good recipes for baked chicken wings?

    Reply

    • Natashas Kitchen
      September 4, 2018

      I’m so happy you discovered our blog, Catie! Thank you for sharing this with us! You can try this chicken recipe here. You can also try these or these, these recipes are for chicken legs but may work on wings? Let me know if you experiment. I hope this helps

      Reply

  • Pamela
    September 4, 2018

    This looks so yummy, my little one loves m&c but he is allergic to eggs. Do you have a substitute for the eggs?

    Reply

    • Natashas Kitchen
      September 4, 2018

      Hi Pamela, the eggs help the sauce to thicken up and also add flavor. I have only tested this particular recipe with eggs so I’m not sure if it would thicken up properly without them.

      Reply

  • Liza
    September 4, 2018

    This looks great! I’ve never seen eggs being added to mac and cheese before, is it necessary? I defiantly want to try this out but not sure about the egg part…

    Reply

    • Natasha
      September 4, 2018

      Hi Liza, the eggs help the sauce to thicken up and also add flavor. I have only tested this particular recipe with eggs so I’m not sure if it would thicken up properly without them.

      Reply

  • Olviya
    September 4, 2018

    Are the eggs used to make the sauce creamier? I’ve never heard of that before. Mac & cheese is a favorite for all generations. 🙂

    Reply

    • Natasha
      September 4, 2018

      Hi Olviya, yes it does help the cheese sauce to thicken up and also adds flavor.

      Reply

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