Creamy Macaroni and Cheese Recipe

Extra Creamy Macaroni and Cheese
Diana Rattray
  • 45 mins
  • Prep: 15 mins,
  • Cook: 30 mins
  • Yield: Serves 4 to 6
Ratings (26)

This extra creamy macaroni and cheese casserole is made rich and flavorful with a combination of shredded cheddar and American cheeses, along with light cream and seasonings.

The buttery croissant crumbs top this casserole off in a great way but feel free to use soft fresh bread crumbs in the recipe instead.

What You'll Need

  • 8 ounces elbow macaroni
  • 6 tablespoons butter, divided
  • 1/4 cup ​flour (all-purpose)
  • 1/8 teaspoon black pepper (ground)
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1 1/2 cups light cream or half-and-half
  • 1 teaspoon Dijon mustard ​(or your favorite gourmet mustard)
  • 3 cups cheese (half Cheddar and half American, shredded, divided)
  • 1 cup croissant crumbs (or soft bread crumbs)

How to Make It

  1. Grease a 2-quart baking dish. Heat oven to 350°.
  2. Cook the macaroni in boiling salted water following package directions; drain in a colander and rinse with hot water.
  3. In a medium saucepan or saucier, melt the 4 tablespoons of butter over medium heat until foamy; stir in the flour until bubbly. Add the milk and cream, along with the salt, pepper, and mustard. Cook, stirring constantly until thickened.
  1. Stir in 2 cups of the cheese until melted. Add the drained macaroni and blend well.
  2. Pour into the prepared baking dish.
  3. Melt the remaining 2 tablespoons of butter and toss with the croissant crumbs. Sprinkle over the casserole.
  4. Bake for 25 to 35 minutes, until bubbly and nicely browned.
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