Creamy Macaroni and Cheese Recipe

Extra Creamy Macaroni and Cheese
Diana Rattray
Ratings (31)
  • Total: 45 mins
  • Prep: 15 mins
  • Cook: 30 mins
  • Yield: Serves 4 to 6
Nutritional Guidelines (per serving)
793 Calories
59g Fat
41g Carbs
26g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.


  • 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)

Steps to Make It

Grease a 2-quart baking dish. Heat oven to 350°.

Cook the macaroni in boiling salted water following package directions; drain in a colander and rinse with hot water.

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.

Stir in 2 cups of the cheese until melted. Add the drained macaroni and blend well.

Pour into the prepared baking dish.

Melt the remaining 2 tablespoons of butter and toss with the croissant crumbs. Sprinkle over the casserole.

Bake for 25 to 35 minutes, until bubbly and nicely browned.