Creamy Mac and Cheese

This Creamy Mac and Cheese is a keeper!

I’ve told you before that I was a picky eater as a kid. And I mean picky!! Once I had a mac and cheese that tasted like it had been cooked in the same vicinity as fish and I had a small meltdown and started to cry. It wasn’t pretty, but I was 7, and life was clearly pretty rough! I mean, how was I supposed to have dinner when it tasted fishy? Thankfully I’ve matured a little since then and expanded my dinner options. Although grilled cheese and mac and cheese are always, ALWAYS, great options!

I’m constantly on the hunt for the best creamy mac and cheese. I’ve taken it on as my personal duty to try mac and cheeses everywhere I go and come home and turn those experiences into my own person macs in the kitchen!

Creamy Mac and Cheese

This Creamy Mac and Cheese is my go-to for so many things! I make it just as it’s printed below, sometimes I’ll mix in peas and/or broccoli, bacon, different kinds of cheeses… the possibilities are endless!

The key to a great mac and cheese is the creamy sauce! I want it all to come together like an actual sauce, rather than just pasta with some cheese mixed in. My second little piece of wisdom when it comes to making a killer mac and cheese… use great cheese! I just got back from an amazing California Dairy Tour a few weeks ago and had the opportunity to try some wonderful California made cheeses! Hence why I picked a Colby Jack and a Monterey Jack to make this Mac and Cheese one for the record books!

Pinkie promise that you guys will love this one! And then feel free to invite me over when you make it so I can enjoy it with ya!

Creamy Mac and Cheese

Creamy Mac and Cheese


  • 1 pound pasta, any shape
  • 1 1/2 cups whole or 2% milk
  • 2 tablespoons all-purpose flour
  • 1 cup shredded colby jack cheese
  • 2 cups shredded monterey jack cheese
  • 1/2 teaspoon salt


  1. Bring a large pot of water to a boil over high heat. Add the pasta and cook until the pasta is al dente, about 7-8 minutes depending on the type of pasta. Drain and set aside.
  2. Once the pasta has been drained, heat the milk in the same pot over medium heat. When the milk begins to let off some steam, whisk in the flour. Continue whisking until the milk thickens and the flour is evenly combined, 3-4 minutes.
  3. Turn the heat down to low and add the cheese into the mixture. Stir in the salt and stir until all the cheese has melted and the sauce is creamy. Taste and adjust the seasonings as desired. Remove the sauce from heat. Add the drained pasta and stir to combine.
  4. Serve the mac and cheese immediately and enjoy

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      1. Hi Gaby, when we lived in new Zealand as children over 55 years ago, my mother used to make macaroni cheese. My brother disliked it intensely, so he would go and sit in the huge walnut tree we had in the garden until dinner was finished. He still doesn’t like mac cheese! And we no longer have a walnut tree!! I bought for the first time yesterday, monterey jack cheese. The first time I have seen it in our supermarket here in Scotland. So, going to try your recipe. You are welcome to come and try it!! Best wishes, Connie

  1. I am a HUGE macaroni and cheese fan! I think I could eat it almost everyday. I love the videos and can’t wait to see what you do with your nails next time!

  2. This is almost exactly like my mom’s recipe with one difference. She always made her white sauce in the microwave and I do the same. It works out just as well as if it was made on the stove and there is no scalded milk when I get distracted by something else. I always look forward to fall and making comfort food recipes!

  3. This recipe looks awesome! I need to try it! I made a mac n cheese recently that wasn’t all that great, so I am excited to try this one! Thank you!

  4. Found this recipe while searching for an alternate cheese for sharp cheddar. Great…Love this recipe. Swapped the flour for 1 tbsp corn starch and whisked with 2 tbsp milk then slowly added the rest of milk. Definitely will use this Colby mac n cheese recipe again!

  5. Do you think it would work to make this ahead? I was thinking of doing everything up until adding the pasta in Thursday so that the noodles don’t absorb too much liquid in the fridge overnight. I’ve noticed with other recipes that sometimes it becomes too thick and I want to keep it as creamy as possible. I was curious what you think the best route to take would be!

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