Creamy Macaroni And Cheese

4 Ratings4 Reviews
  • 30 mins
  • 4 Servings
  • 147 Kcal

There is absolutely nothing we love more than cheese especially when we add pasta then make it creamy. It is like wow!

  • Cook pasta according to package instructions, drain and set aside. Keep the pasta water for later use.

  • Heat butter in a pot over medium heat until melted and foaming. Add mustard powder and mix.

  • Stir in Rainbow Evaporated Milk until combined, lower heat and allow to simmer.

  • With the heat on low, add the cheddar cheese, 2 tbsp at a time and stir until completely melted before adding more cheese. Repeat with the remaining cheeses.

  • Pour the cooked macaroni into the creamy sauce and stir until fully coated. If the cheese sauce is too dry, add in the reserved pasta water 1tbsp at a time until the desired consistency is reached. Serve immediately.

Nutrition Facts

Per Serving:

147 Kcal

Full Nutrition

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Superb. The best homemade mac and cheese. Huge hit hit the kids. I excluded the parmesan cheese mustard and pepper and it still came out great.


This recipe is darned close to my personal one- it's nice to see a "mini-mac" recipe! Real macaroni and cheese is about good, comforting REAL food. Good food, good recipe- kudos to you, for a great alternative to the boxed kind!