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Real Easy Macaroni and Cheese

Baked, bubbly, and bursting with flavor this real easy macaroni and cheese recipe is...well—incredibly easy to make—and definitely better than anything that comes in a box.
Servings 8 servings
Prep Time 10 mins
Cook Time 45 mins


  • whisk
  • large saucepan
  • wooden spoon


  • 8 oz elbow macaroni noodles
  • 4 tbsp butter
  • 4 tbsp flour
  • 1 cup heavy cream
  • 12 oz evaporated milk
  • 6 oz Velveeta cheese cubed
  • 8 oz sharp cheddar cheese shredded; divided
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground mustard
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup mozzarella cheese shredded


  • Preheat oven to 350 degrees.
  • Cook your elbow macaroni noodles to al dente in salted boiling water.
  • While the pasta cooks, melt butter in a large saucepan; whisk in flour. Cook over medium heat, whisking continuously, until your mixture is a deep tan color and smells a little bit like the beginnings of cookie dough.
  • Whisk in evaporated milk, heavy cream, garlic powder, onion powder, smoked paprika, ground mustard, salt, and black pepper; turn heat to low.
  • Using a wooden spoon, stir in Velveeta and all but a 1/4 cup of the shredded sharp cheddar cheese; when all of the cheese is melted, fold in macaroni noodles. Then, pour mixture into a 2-quart casserole dish.
  • Sprinkle mozzarella and remaining cheddar on top and bake for 30 minutes. Broil for five minutes and serve!