Creamy Mac & Cheese
Creamy Mac & Cheese! is a easy American recipe that serves 4. 620 calories per serving. Recipe by That's Damn Good! on YouTube.
Prep: 20 min | Cook: 22 min | Total: 52 min
Cost: $7.20 total, $1.80 per serving
Ingredients
- 1 stick Unsalted Butter (softened, cut into cubes)
- 2 tablespoons All-Purpose Flour (sifted)
- 2 cups Chicken Broth (or dissolve bouillon powder in water)
- 2 cups Half‑and‑Half
- 1 cup Heavy Cream
- 1 cup Cheddar Cheese (freshly shredded)
- 0.5 cup Mozzarella Cheese (freshly shredded)
- 0.5 cup Parmesan Cheese (freshly grated)
- 8 ounces Elbow Macaroni (or any short pasta shape)
- 1 teaspoon Salt (for seasoning the butter and sauce)
- 0.5 teaspoon Black Pepper (freshly ground)
Instructions
Prepare the Pasta
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, about 8‑9 minutes. Drain in a colander and set aside.
Time: PT10M
Temperature: 212°F
Make the Roux
In a saucepan over medium heat, melt the butter. Add the salt and pepper, then sprinkle the flour over the butter. Whisk continuously for 2‑3 minutes until the mixture turns a light golden color and the raw flour taste disappears.
Time: PT5M
Temperature: 350°F
Add Liquids
Slowly pour in the chicken broth while whisking, followed by the half‑and‑half and heavy cream. Continue whisking until the mixture is smooth and begins to thicken, about 3‑4 minutes.
Time: PT4M
Temperature: 350°F
Incorporate the Cheeses
Reduce the heat to low. Add the shredded cheddar, mozzarella, and grated parmesan a handful at a time, stirring after each addition until fully melted and the sauce is silky.
Time: PT5M
Combine Pasta and Sauce
Add the cooked noodles to the cheese sauce. Toss gently until every piece is evenly coated. Taste and adjust seasoning with a pinch more salt or pepper if needed.
Time: PT2M
Nutrition Facts
- Calories
- 620
- Protein
- 20g
- Carbohydrates
- 45g
- Fat
- 35g
- Fiber
- 2g
Dietary info: Vegetarian
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Unsalted Butter: Margarine
- Instead of All-Purpose Flour: Gluten‑free flour blend
- Instead of Chicken Broth: Vegetable broth, Water + bouillon powder
- Instead of Half‑and‑Half: Whole milk + heavy cream (3:1)
- Instead of Heavy Cream: Half‑and‑Half + butter
- Instead of Cheddar Cheese: Sharp cheddar, Colby
- Instead of Mozzarella Cheese: Monterey Jack
- Instead of Parmesan Cheese: Pecorino Romano
- Instead of Elbow Macaroni: Shells, cavatappi
- Instead of Salt: Kosher salt
- Instead of Black Pepper: White pepper
Equipment Needed
- Cheese Shredder
- Large Pot
- Saucepan
- Whisk
- Colander
- Measuring Cups
- Measuring Spoons
- Wooden Spoon
Critical Steps — Do Not Skip
- Cooking the roux until the flour taste is gone.
- Adding the liquids gradually while whisking to avoid lumps.
- Melting the cheeses over low heat to keep the sauce smooth.
Chef Tips from the Video
- Use freshly shredded cheese rather than pre‑shredded; it melts more smoothly.
- Season the butter before adding flour for an extra flavor boost.
- A copper pot (or copper‑bottomed pan) helps distribute heat evenly when boiling the noodles.
Troubleshooting
Sauce is too thick.
Thin with a splash of milk, broth, or reserved pasta water while whisking.
Cheese sauce looks grainy.
Lower the heat and continue whisking; ensure the cheese is added gradually.
Cheese separates and becomes oily.
Reduce the heat immediately and stir vigorously; avoid boiling after the cheese is added.
Storage
Refrigerator: Store in an airtight container for up to 3 days. Reheat gently on the stove with a splash of milk.
Freezer: Not recommended; the cheese sauce may separate when frozen.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the cheese sauce up to step 4, let it cool, then refrigerate. Reheat gently before adding the pasta.
- Cook the pasta al dente and store separately; combine just before serving.
Frequently Asked Questions
What is the cultural significance and history of creamy cheesy noodle casseroles in American holiday cuisine?
Cheesy noodle casseroles, especially mac and cheese, have become a staple comfort food in the United States, often served at Thanksgiving and Christmas gatherings. Their rich, indulgent nature makes them a beloved side that complements the savory flavors of holiday roasts.
What regional variations of cheesy noodle casseroles exist within American cuisine?
In the South, you’ll find baked mac and cheese with a crunchy breadcrumb topping, while the Midwest often adds a blend of sharp cheddar and mozzarella. Some New England versions incorporate lobster or crab for a coastal twist.
How is this creamy cheesy noodle casserole traditionally served in American holiday meals?
It is typically served hot from the stovetop as a side dish alongside turkey, ham, or roast beef. Families often place it in a warming dish on the buffet table so guests can help themselves throughout the celebration.
What occasions or celebrations is this creamy cheesy noodle casserole traditionally associated with in American culture?
The dish is a holiday favorite for Thanksgiving, Christmas, and New Year’s gatherings, but it also appears at casual family reunions, potlucks, and comfort‑food nights throughout the year.
What authentic traditional ingredients are used in this creamy cheesy noodle casserole versus acceptable substitutes?
Traditional ingredients include butter, all‑purpose flour, chicken broth, half‑and‑half, heavy cream, and a mix of sharp cheddar, mozzarella, and Parmesan cheeses. Substitutes can be vegetable broth for a vegetarian version, milk plus butter for the cream, or gluten‑free pasta and flour for those with gluten sensitivities.
What other American side dishes pair well with this creamy cheesy noodle casserole?
It pairs beautifully with roasted turkey, honey‑glazed ham, green bean casserole, cranberry sauce, and a fresh garden salad. The richness of the cheese sauce balances well with tangy or sweet accompaniments.
What are the most common mistakes to avoid when making this creamy cheesy noodle casserole?
Common errors include overcooking the roux, which can darken the sauce, adding the cheese over high heat causing it to separate, and using pre‑shredded cheese that contains anti‑caking agents. Follow the low‑heat cheese‑melting step and use freshly shredded cheese for best results.
Why does this recipe use half‑and‑half and heavy cream instead of just milk?
Half‑and‑half and heavy cream increase the fat content, giving the sauce a richer, silkier texture and preventing it from becoming watery. The combination also helps the cheese melt smoothly without graininess.
Can I make this creamy cheesy noodle casserole ahead of time and how should I store it?
Yes, you can prepare the cheese sauce up to step 4, let it cool, and refrigerate for up to 24 hours. Reheat gently on the stove, add a splash of milk if needed, then stir in the cooked noodles just before serving.
What does the YouTube channel That's Damn Good! specialize in?
The YouTube channel That's Damn Good! focuses on straightforward, family‑friendly comfort food recipes that are easy to make at home, often highlighting dishes that become holiday traditions.
How does the YouTube channel That's Damn Good!'s approach to American comfort cooking differ from other cooking channels?
That's Damn Good! emphasizes practical tips like using fresh shredded cheese, seasoning the butter, and choosing the right equipment (e.g., a cheese shredder) while keeping the recipes simple enough for everyday cooks, whereas many channels focus on elaborate techniques or gourmet twists.
Last updated: September 6, 2026
