Learn how to make baked mac and cheese, southern-style with this easy recipe and video. Also instead of using regular milk I use half & half, and evaporated milk. Between making Mac and cheese this way vs making bechamel sauce.

Instructions • Bring a medium pot of water to boil. Add the noodles and salt. Cook until the pasta is al dente, according to package directions. In the meantime, make sure all of your ingredients are measured and ready (I combine the dry spices in a small bowl). • Drain the pasta and leave it in the colander for now. Return the empty pot to medium heat. Immediately add the cream and let the mixture come to a boil.

Once boiling, set a timer for 1 minute. • Once the minute is up, add all of the cheese and spices. Stir until the cheese has fully melted to produce a creamy sauce. Add the pasta, stir until the pasta is evenly coated in cheese sauce, and remove the pot from the heat. • Taste and season with salt, if necessary.

Serve immediately. Notes Make it gluten free: Substitute your favorite sturdy gluten-free noodles, such as a corn and quinoa blend. Change it up: To make this mac and cheese a little more sophisticate, sprinkle your bowls with some finely grated Parmesan cheese and toasted bread crumbs. See my note above in the “lighten-up” section on how to incorporate broccoli or other veggies. How to reheat: This mac and cheese is best enjoyed fresh, but you can gently reheat it in the microwave or on the stove. Don’t overdo it; the ingredients are more likely to separate if they are overheated.

▸ Nutrition Information. Thanks for introducing me to the easiest homemade mac and cheese I’ve ever tried! I made this for dinner a couple nights ago, and it turned out deliciously. Sadly I didn’t have any heavy cream so I used half-n-half, and it was still good— but I’ll definitely go for the cream next time (and probably white instead of whole wheat pasta, just to make me feel like a kid again). I was curious to see if this technique (boiling the cream, then stirring in cheese for an easy sauce) could work for a parmesan-based white sauce, and it totally did! So much easier than making a roux and spending forever whisking the ingredients. Ohh, thanks for the evaporated milk suggestion.

I haven’t had velveeta in decades, but rememember it fondly from my childhood. I make my Mac and cheese with a Julia Child bechemel and I agree it is slightly grainy. The best part, is that I always have the ingredients in the house. Whipping cream sounds delicious, but I would have to plan ahead and make a trip to a store that sells one of the the carrageenan/additive free brands(Sassy Cow, Deans Dairy Pure).

On the other hand, I always have milk in the house, which can easily be evaporated. Plan to try it both ways, evaporated milk and whipping cream. Hi Cookie and Kate, I did make your recipe.

It was wonderful! I did make some changes because of what I had on hand. I used 2% milk, 1/2 cup, crumbled cooper cheese a little more than the recipe called for.

It looked a little thin when it boiled, so I added 1 tablespoon butter and 1/2 tablespoon sifted flour which thickened it up nicely. It boiled up again, I let it boil for a minute and poured it into the leftover rotini I had on hand. When it’s time to pour the cheese sauce out of the pan, be sure to have your pasta nearby. The sauce will burn the bottom of the pan as it is poured out. Just do it quickly and it won’t burn the bottom of the pan very much. I did use garlic salt because that’s all I had, but I didn’t think it was too salty. It was so good!

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