The best homemade macaroni and cheese, ever!

Creamy macaroni and cheese recipe

Yesterday in my kitchen tip about homemade bread crumbs, I mentioned my friend Jamie's macaroni and cheese recipe. Jamie made us a dish of macaroni and cheese a couple months ago, and it was so delicious! I had to ask her how she made it. She said she hadn't really measured any of the ingredients, so I wrote down her basic instructions and experimented! :)

I've made this Creamy Macaroni and Cheese three times now, and we LOVE it!! It's creamy, cheesy, and has a great flavor. Jamie uses cayenne pepper, garlic, black pepper, and crushed mustard seeds in her sauce.

Mustard seeds! This is why I love learning from other cooks. (And what better way to "learn" than to get to sample their food in person! ;D) I wouldn't have thought to crush mustard seeds and add them to macaroni and cheese, but it sure is yummy! I use my suribachi/mortar and pestle, which is quick and easy.

I've made my mom's homemade macaroni and cheese, which is easier, but not nearly so creamy or flavorful. This recipe is worth the effort!! The flavor is amazing and wow... this is definitely the best macaroni and cheese I've ever made or eaten! We all love it!!

Jamie said she has frozen this Creamy Macaroni and Cheese (unbaked) and later thawed and baked it with great results -- just like fresh! I'm taking her word on that as I've been working on filling our freezer before the new baby's born. Using the "mold technique", I've put four 8x8-inch dishes of this in our freezer. Macaroni and cheese is easy to double the recipe, saving prep time later. :)

Coming soon (hopefully tonight, if I'm not too tired again!): pregnancy update/photo and more details on the freezer cooking I've been doing for the past 3-4 weeks! :)


This looks very yummy I'll have to try it. nothing like some good mac and cheese to comfert you in the cold winter months!

Hi Tammy,

I'm gonna have to try this Mac & Cheese -- my son LOVES M&C!!

I've made your Lemon Meringue Cheesecake twice now and it is one of the best desserts I've EVER made! So delicious and so easy.:)


at our grocery store you can ask for the cheese ends in the deli of all the different kinds of cheeses they have been slicing that day. i usually go on a busy saturday and am sure to get a really great variety in the bag. it is super cheap and great for sandwiches and mac and cheese!

Your friend must be an amazing cook! I'm not exactly a "by the recipe" type, and I don't measure like I should a lot of the time just cooking for us, but I would love to be confident enough to just "cook by feel" for others. This looks awesome!

Ooh, this sounds so good right now! If I had heavy cream, I'd be making this for supper tonight.

I keep forgetting if you're pregnant or not. A bunch of bloggers I follow are pregnant, so I keep wondering if I'm throwing you in there or if you ARE pregnant lol. Maybe I'll remember more. Or not.

I don't measure either. I cook by taste, but that's only because that's how I learned to cook. I plan on doing the same w/my children.

I've been craving mac n cheese all week, so this was so funny you posted this!

Looks yummy! Homemade macaroni and cheese is a favourite around here. :)

~Tanya - mama to 6 treasures. :)

Isn't one cup 8 oz? In the recipe, it's 4 oz. I'm making my grocery list, and I just noticed that. That's ok w/the cheese, but does it really call for 8 oz of cream?

Shredded cheese can be measured by weight or by volume, and 4 ounces is generally considered to be about a cup (shredded). I give both measurements, so a person can either measure pre-shredded or cut some off a block and have an idea of how much they need! :)

Cream, on the other hand, is 8 fluid ounces per cup... like other liquids! Hope that makes sense! :)

I learned something new, I really didn't know that!

Thanks so much for clearing that up!

Is there a big difference between whipping and regular heavy cream? At the store they had both, and I thought the recipe called for reg heavy cream, so that's what I got. Of course I also thought it called for 3 c of heavy cream lol, so I came home w/a qt of heavy cream!!!

I don't even know if you check this blog anymore, but can I substitute ground mustard powder for the mustard seed you grind by hand in this recipe? I have plenty of the powder already on hand but didn't know how much it would compromise the recipe. Thanks!

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