Creamettes Macaroni and Cheese Recipe: Creamy Stovetop or Baked Mac and Cheese

This Creamettes macaroni and cheese recipe is a classic stovetop mac and cheese made with a smooth butter-and-flour cheese sauce, and it can go straight to the table or be finished in the oven with a crisp breadcrumb topping. It is ready in about 30 minutes and uses ordinary ingredients you probably already have.

The Short Version

• Time: about 30 minutes, with 10 minutes of prep and 20 minutes of cooking.
• Serves: 4.
• Method: boil the macaroni, make a simple white sauce (butter, flour, milk), melt in the cheese, then stir in the pasta.
• Optional finish: top with breadcrumbs and bake at 350°F (175°C) for 15 to 20 minutes.

Creamettes is a well-known American brand of elbow macaroni. Any similar elbow macaroni works in this Creamettes macaroni and cheese recipe, since the point is the sauce and the small, curved shape that holds it.

Creamettes Macaroni and Cheese Recipe Ingredients

• 2 cups Creamettes (elbow) macaroni, uncooked
• 2 cups shredded cheddar cheese
• 1 cup shredded mozzarella (optional, for a creamier, stretchier sauce)
• 3 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk (or the milk of your choice)
• ½ teaspoon garlic powder (optional)
• ½ teaspoon onion powder (optional)
• Salt and pepper, to taste
• ½ cup breadcrumbs (optional, for the baked version)

Shredding your own cheese from a block gives the smoothest sauce. Packaged shredded cheese often contains anti-caking agents that can make a sauce slightly grainy.

How to Make It

1. Cook the macaroni. Bring a large pot of salted water to a boil, add the macaroni and cook until al dente, following the package timing. Drain and set aside.
2. Start the sauce. In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 to 2 minutes, until it forms a smooth paste with no raw flour smell.
3. Add the milk. Pour in the milk slowly, whisking all the time to prevent lumps. Keep cooking, stirring often, for about 5 minutes, until the sauce coats the back of a spoon.
4. Melt in the cheese. Turn the heat to low and add the cheddar and mozzarella a handful at a time, stirring until each addition melts. Season with garlic powder, onion powder, salt and pepper.
5. Combine. Stir the cooked macaroni into the sauce until every piece is coated. You can serve it now for a creamy stovetop version.
6. Bake (optional). For a crisp top, spread the mac and cheese in a greased 9×13-inch baking dish, sprinkle with breadcrumbs, and bake at 350°F (175°C) for 15 to 20 minutes, until golden and bubbling.

Getting the Cheese Sauce Right

• Lumpy sauce: the milk went in too fast or the flour was not cooked. Whisk hard, or strain the sauce, and add the milk more slowly next time.
• Grainy or greasy sauce: the cheese was added over high heat or the sauce boiled. Keep the heat low and stop as soon as the cheese melts.
• Too thin: simmer a few more minutes, or add a little more cheese. The sauce also thickens as the pasta absorbs it.
• Too thick: stir in a splash of warm milk until it loosens.
• Dry after baking: the sauce was too thick to begin with, or the pasta was overcooked. Keep the sauce slightly looser than you think it needs to be, since baking tightens it.

Swaps and Add-Ins

• Other cheeses: Gouda, Parmesan or pepper jack for more flavor or heat.
• Add-ins: crisp bacon, sautéed onions, broccoli, peas or spinach.
• Gluten-free: gluten-free macaroni and a gluten-free flour blend for the sauce.
• Dairy-free: plant-based milk, butter and cheese will change the texture and have not been tested with this recipe.
• Extra crunch: broil the baked version for 1 to 2 minutes, watching it closely so it does not burn.

If you like cheesy pasta bakes, you might also try our bacon cheeseburger lasagna. For a fresh counterpoint to the richness, serve your mac and cheese with our macho salad, or with roasted broccoli or a simple green salad.

Making It Ahead and Storing Leftovers

• Make ahead: cook the macaroni and make the sauce in advance, then keep them in separate containers in the refrigerator and combine them when you are ready to heat and serve. You can also assemble the baked version, cover it, and refrigerate it until baking time.
• Leftovers: refrigerate within 2 hours and eat within 3 to 4 days.
• Reheating: warm it in the oven covered with foil, or on the stovetop over low heat with a splash of milk, until hot throughout (165°F, or 74°C).

Creamettes Baked Macaroni and Cheese Recipe Card

Mary Johnson

Creamettes Baked Macaroni and Cheese

Creamettes Macaroni and Cheese is a creamy, comforting dish made with high-quality Creamettes macaroni, a rich cheese sauce, and a few simple ingredients. This classic recipe is perfect for family dinners, weeknight meals, or any occasion when you need a satisfying, indulgent dish. The creamy sauce coats the macaroni beautifully, creating a meal everyone will love.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups Creamettes macaroni
• 2 cups shredded cheddar cheese
• 1 cup shredded mozzarella cheese optional for extra creaminess
• 3 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk or milk of choice
• 1/2 teaspoon garlic powder optional
• 1/2 teaspoon onion powder optional
• Salt and pepper to taste
• 1/2 cup breadcrumbs optional, for baked version

Equipment

• Medium-sized pot (for cooking the pasta)
• Large saucepan (for making the cheese sauce)
• Whisk
• 9×13-inch baking dish (optional, for baked mac and cheese)
• Colander (for draining pasta)
• Wooden spoon or spatula

Method

 

1. Cook the Macaroni: Bring a large pot of salted water to a boil. Add the Creamettes macaroni and cook according to the package instructions until al dente. Drain the pasta in a colander and set aside.
2. Make the Cheese Sauce: In a large saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes until it forms a smooth roux. Slowly add the milk, whisking constantly to avoid lumps. Continue to cook until the sauce thickens, about 5 minutes.
3. Add the Cheese: Once the sauce has thickened, reduce the heat to low and add the shredded cheddar and mozzarella cheese. Stir until the cheese is fully melted and the sauce is smooth. Season with garlic powder, onion powder, salt, and pepper to taste.
4. Combine Pasta and Sauce: Add the cooked macaroni to the cheese sauce, stirring until the pasta is fully coated in the sauce.
5. Optional: Bake for a Crispy Topping: If you prefer a baked version, transfer the mac and cheese to a greased 9×13-inch baking dish. Top with breadcrumbs and bake at 350°F (175°C) for 15-20 minutes, or until the top is golden brown and bubbly.
   

Notes

• Cheese Options: Feel free to experiment with different cheeses for your sauce, such as gouda, parmesan, or even pepper jack for a spicier kick.
• Vegetarian Option: This recipe is already vegetarian, but you can make it gluten-free by using gluten-free pasta and substituting the flour with a gluten-free alternative.
• Make Ahead: You can prepare the cheese sauce and cook the macaroni ahead of time. Simply store them separately in the fridge and combine them when ready to serve. Bake or heat as needed.
• Add-ins: For extra flavor and texture, add crispy bacon bits, sautéed onions, or roasted vegetables like broccoli.
• 

Creamettes Macaroni and Cheese Recipe FAQs

Do I have to bake it?
No. The stovetop version is creamy and ready to eat as soon as the pasta is coated. Baking only adds a crisp topping.

Can I use a different pasta?
Yes. Shells, cavatappi or penne work, and the cooking time may change.

Can I scale it up for a crowd?
Yes. Increase the pasta, milk and cheese in equal proportion, and use a larger baking dish.

Can I freeze it?
This has not been tested. Cheese sauces can become grainy after freezing, so it is best eaten fresh or refrigerated.

Is it suitable for vegetarians?
Yes, as written. Check the cheese label if you avoid animal rennet.