Creamy Macaroni and Cheese Recipe
Creamy Macaroni and Cheese Recipe is a easy American recipe that serves 6. 500 calories per serving. Recipe by Simply Mamá Cooks on YouTube.
Prep: 12 min | Cook: 34 min | Total: 56 min
Cost: $8.83 total, $1.47 per serving
Ingredients
- 8 oz Cream Cheese (softened at room temperature)
- 8 oz Sharp Cheddar Cheese (shredded; can use extra sharp or Monterey Jack)
- 12 oz Evaporated Milk (full‑fat canned evaporated milk)
- 2 Tbsp Unsalted Butter (softened; plus extra 1 Tbsp for greasing dish)
- 0.25 tsp Salt (kosher or table salt)
- 0.25 tsp Onion Powder (ground onion powder)
- 0.25 tsp Paprika (regular sweet paprika)
- 1 lb Elbow Macaroni (cooked al dente, drained)
- 4 slices American Cheese (shredded; optional for extra melt on top)
Instructions
Prepare Ingredients
Shred the sharp cheddar and American cheese, soften the cream cheese at room temperature, and measure all seasonings and butter.
Time: PT5M
Cook Pasta
Bring a large pot of salted water to a boil, add the elbow macaroni and cook 10‑12 minutes until al dente. Drain and set aside.
Time: PT12M
Preheat Oven
Preheat the oven to 450°F (232°C).
Time: PT5M
Temperature: 450°F
Melt Butter
In the same large pot, melt 2 Tbsp unsalted butter over low‑medium heat.
Time: PT2M
Add Dry Seasonings
Stir in the salt, onion powder, and paprika; cook 1 minute until fragrant.
Time: PT1M
Incorporate Cream Cheese
Add the softened cream cheese, breaking it up with the whisk. Continue whisking until the mixture is smooth and fully melted.
Time: PT3M
Add Evaporated Milk
Pour in the evaporated milk while whisking constantly. Bring the mixture to a gentle simmer, ensuring it does not boil vigorously.
Time: PT3M
Melt Cheddar (and American) Cheese
Stir in the shredded sharp cheddar (and optional shredded American cheese) until completely melted and the sauce is glossy.
Time: PT3M
Combine Pasta and Sauce
Turn off the heat and add the cooked elbow macaroni to the cheese sauce. Toss until every piece is evenly coated.
Time: PT2M
Prepare Baking Dish and Transfer
Butter the 9x13‑inch baking dish, then pour the mac and cheese into it. Sprinkle any remaining shredded cheese over the top.
Time: PT2M
Bake Until Golden
Place the dish in the preheated oven and bake for about 10 minutes, or until the top cheese is melted, bubbly, and lightly golden.
Time: PT10M
Temperature: 450°F
Rest and Serve
Remove from oven, let rest 5 minutes before serving so the sauce thickens slightly.
Time: PT5M
Nutrition Facts
- Calories
- 500
- Protein
- 20 g
- Carbohydrates
- 45 g
- Fat
- 25 g
- Fiber
- 2 g
Dietary info: Vegetarian
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Cream Cheese: Neufchatel cheese, Mascarpone
- Instead of Sharp Cheddar Cheese: Extra sharp cheddar, Colby cheese
- Instead of Evaporated Milk: Half‑and‑half, Heavy cream
- Instead of Unsalted Butter: Margarine, Olive oil (for greasing)
- Instead of Salt: Sea salt
- Instead of Onion Powder: Finely minced fresh onion
- Instead of Paprika: Smoked paprika, Chili powder
- Instead of Elbow Macaroni: Small shells, corkscrew pasta
- Instead of American Cheese: More sharp cheddar
Equipment Needed
- Large Pot
- Whisk
- Wooden Spoon or Silicone Spatula
- Measuring Spoons
- Cheese Grater
- 9x13‑inch Baking Dish
- Oven
- Colander
- Oven Mitts
Critical Steps — Do Not Skip
- Melt the cream cheese completely to avoid grainy texture
- Keep the sauce on low heat to prevent scorching or separation
- Bake at high heat only briefly to achieve a golden top without drying out the interior
Chef Tips from the Video
- For extra depth, add a pinch of mustard powder with the dry seasonings
- Use a mix of sharp cheddar and a small amount of mozzarella for stretchier melt
- If you prefer a crustier top, sprinkle breadcrumbs mixed with melted butter before baking
Troubleshooting
Sauce looks grainy or separates
Return to low heat and whisk vigorously; add a splash of milk to bring it back together.
Top cheese doesn’t brown
Switch to broiler for the last 2‑3 minutes, watching closely to avoid burning.
Macaroni is mushy
Cook pasta al dente (1‑2 minutes less than package suggests) and drain promptly.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days; reheat gently on the stovetop or in a 350°F oven.
Freezer: Can freeze unbaked casserole for up to 2 months; bake from frozen adding 10‑15 extra minutes.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Assemble the mac and cheese, cover, and refrigerate up to 24 hours before baking
- The casserole freezes well; wrap tightly and bake from frozen, adding extra baking time
Frequently Asked Questions
What is the cultural significance and history of macaroni and cheese in American cuisine?
Macaroni and cheese originated from European cheese‑pasta dishes and became a staple in the United States during the 18th century, especially after Thomas Jefferson popularized it. Over time it evolved into a comfort‑food icon, often served at family gatherings, holidays, and school cafeterias.
What regional variations of macaroni and cheese exist within the United States?
Southern versions often include a crunchy breadcrumb or pork rind topping, while New England may use a creamy béchamel base. In the Midwest, baked casseroles with extra cheese are common, and in the Southwest, jalapeños or spicy cheeses are added for heat.
How is traditional baked macaroni and cheese served in the Southern United States?
In the South, baked mac and cheese is typically served as a side dish alongside fried chicken, collard greens, and cornbread, often topped with a buttery breadcrumb crust for added texture.
During which occasions is macaroni and cheese traditionally served in American culture?
Macaroni and cheese is a go‑to dish for family dinners, pot‑lucks, holiday meals such as Thanksgiving and Christmas, as well as casual gatherings like barbecues and game nights.
What makes this creamy baked macaroni and cheese special in American comfort‑food cuisine?
The use of softened cream cheese and evaporated milk creates an ultra‑rich, velvety sauce that stays creamy even after baking, setting it apart from standard milk‑based recipes.
What authentic ingredients are traditionally used in classic American macaroni and cheese versus acceptable substitutes?
Classic recipes call for elbow macaroni, sharp cheddar, butter, milk, and sometimes a roux. Substitutes include other short pasta shapes, different sharp cheeses, evaporated milk, half‑and‑half, or heavy cream for a richer sauce.
What are the most common mistakes to avoid when making this baked macaroni and cheese?
Common errors include overheating the sauce (which can cause cheese to separate), overcooking the pasta (making it mushy), and baking at too low a temperature, which prevents a golden crust. Follow low‑heat sauce steps and bake at 450°F for a short time.
Why does this recipe use evaporated milk instead of a traditional roux‑based béchamel?
Evaporated milk provides a naturally thick, creamy base that eliminates the need for a flour‑butter roux, simplifying the process while still delivering a rich texture. Using regular milk would require a roux to prevent a watery sauce.
Can I make this baked macaroni and cheese ahead of time and how should I store it?
Yes, assemble the casserole, cover, and refrigerate up to 24 hours before baking. For longer storage, freeze the unbaked dish; bake from frozen, adding 10‑15 minutes to the baking time.
What does the YouTube channel Simply Mamá Cooks specialize in?
The YouTube channel Simply Mamá Cooks specializes in approachable, family‑friendly Latin‑inspired and comfort‑food recipes, focusing on step‑by‑step tutorials that use everyday ingredients and practical kitchen tips.
How does the YouTube channel Simply Mamá Cooks' approach to American comfort food differ from other cooking channels?
Simply Mamá Cooks blends traditional American comfort dishes with Latin flavor twists and emphasizes clear, concise instructions, budget‑friendly ingredient swaps, and cultural storytelling, setting it apart from channels that focus solely on gourmet or fast‑food styles.
Last updated: September 2, 2026
