Super Creamy Macaroni and Cheese with no processed cheese in sight, this stovetop version is the perfect homemade creamy macaroni and cheese of your dreams and a perfect holiday side dish!
As a private chef you get clients who will say things to you like “I want this to taste like a box mix or boxed mac and cheese but I want it all organic” and you’re left scratching your head wondering how to turn all those foods into the perfect food memory without the actual ingredients used.
This Super Creamy Macaroni and Cheese is the brainchild of one of my client’s requests. I started with a search for creamy macaroni and cheese that didn’t use any Velveeta or American cheese and started experimenting. 
The original calls for baking which totally lowers the creamy texture (but it does add an awesome crust) so I altered a bunch of things over the course of many cooking trials until I found something that looked like the creaminess you’d expect but without the use of the easy melting processed cheese products.
The important thing to keep a note of when it comes to keeping this recipe creamy is FAT. I know how much you would love it if I could tell you all that this recipe is a healthier creamy option. I can’t because science won’t allow me to keep the creaminess with natural products unless fat comes into play. So no low-fat products here, if you use them it will alter the texture.
Whole milk and half and half (I originally used heavy cream but found the difference in creaminess to be minimal while the cost and calorie savings were much more than minimal) are hugely important here. The milk is carrying this Super Creamy Macaroni and Cheese on it’s back and absorbing the starch of the pasta as well as the minimal amounts of spices that are added.
If the idea of a slightly less creamy, but amazing crust option sounds good to you, add it all to a baking dish, cover with an additional half cup of cheddar cheese and bake for 15-18 minutes. The original recipe calls for uncooked pasta baked for 30 minutes, but in my trials I lost most of the creaminess doing that.
Tools Used in this Super Creamy Macaroni and Cheese Recipe:
Blendtec Blender: This is the blender I use for everything (I bought it reconditioned but it only had 4 cycles before me) and it is a total workhorse. Everything is creamy coming out of it. If you have a blender that gives you super creamy smoothies then skip this, if you have one that leaves things a bit grainy, then let the blender keep working longer until you get your ingredients as creamy as possible.
Pasta Pot Strainer: I try to shy away from a ton of single use products, but this strainer makes life so much easier. Instead of washing a colander and then returning the pasta to the pan or using a pasta pot, I add this to the side and strain in the pot. It’s small and super easy to wash and I use it for all things I need to drain except very small shaped pastas/grains.
Super Creamy Macaroni and Cheese
Ingredients
- 1 cup cottage cheese (not lowfat)
- 1 cup half and half
- 1 teaspoon dry mustard
- 1 pinch cayenne
- 1 pinch nutmeg
- 1 teaspoon Kosher salt
- 1/4 teaspoon white pepper
- 4 tablespoons butter
- 1 cup whole milk (not 2%, 1% or skim)
- 1 pound sharp cheddar , do not buy pre-grated, the additive will make pasta grainy
- 1 pound elbow pasta , cooked three minutes shy of the directions on the box but don't rinse the pasta or the pan
- parsley for garnish , optional
Instructions
- In a blender add the cottage cheese, half and half, dry mustard, cayenne, nutmeg and salt and pepper together until the mixture is completely smooth (even if you think it is smooth, give it an extra 15 seconds, you want it smooth or your pasta will taste grainy).
- In a large pot (the one you drained the pasta in, don't rinse the pan before adding the ingredients), add the butter, cheddar cheese, milk and pasta.
- Stir together until the butter is fully melted, then add in the cottage cheese mixture.
- On a very low heat simmer the pasta a few minutes (I would say no more than 5) until it is as thick and creamy as you like, then serve immediately.
- Leftovers won't be as creamy since the pasta will soak up liquids as it sits.
Recipe Notes
Heavily adapted from the NY Times.
This recipe looks great! Excited to try it. Question though – cottage cheese makes me wanna barf ? Can I substitute full fat Greek yogurt? I have that on hand already. I also have cream cheese and sour cream, but the textures are different
I haven’t tested it but that’s usually a good substitute. If you decide to try, I’d love to know how it turns out.
It looks just like Mac & Cheese box.
I made this for my girls tonight, best recipe I’ve used! I didn’t have half and half so I substituted heavy whipping cream. It mixed in to the butter, cheese and milk so thick, creamy and easy. I didn’t need to simmer long at all! Very very good! Thank you!
Perfect substitution! So glad you all enjoyed it.
Sabrina: I do not own a blender. Can I substitute with a food processor??
I don’t think it would be able to get it as smooth as you need it to be, sorry.
The directions don’t mention cubing or crumbling the cheddar, so do you put the whole block in the pot with the butter, milk, and pasta?
You want to grate the cheese. Hope this helps! Let me know how it turns out 🙂
Ahhh, thanks! Maybe that should be included in the directions because it sounds like the reviewer Kelli also was confused about adding the cheddar. I made the recipe and my family liked it. I did not taste it since I do not like cheese.
I will try to update if it will let me! Thanks for the feedback and glad your family liked it 🙂
Help. I’m so frustrated I want to cry. The cheddar cheese mixture was melted until I added in the cottage cheese mixture, now it looks like slime and won’t stop sticking to the fork as I stir it. I’m getting a soupy mess with orange goop. I followed the directions with whole milk, block cheese etc. I just don’t understand how you get this to be creamy. And in 5 mins? ?
So sorry to hear that it didn’t work out for you and that I didn’t see this until today! You can always email me at contact @ dinnerthendessert .com and we can troubleshoot and see what went wrong. The 5 minutes is about what it takes once you add the cottage cheese but sometimes it make take a little longer.
I’m a little confused- I add in the unmelted cheese at the same time as I add the pasta? How does that take only 5 mins to become creamy?
Am making this recipe for second time tonight as it was a big hit. The main change I made was to omit cayenne and nutmeg, instead adding a generous helping of chopped Hatch chilies (grilled/broiled, peeled and seeded). The Hatch chilies add a nice subtle kick of flavor.
What a great addition, especially during Hatch chilies season! Thanks for sharing.
I made this exactly the way recipe calls for. Once I had everything mixed together the sauce was (like soup) but we planned on putting it in the smoker. I poured into baking dish and placed in smoker for 30 minutes. Came out perfect. It was for work party and everyone absolutely loved it! The sauce thickened with the heat from smoker and I couldn’t of asked for a more perfect consistency.
Thank you!
Using the smoker sounds like an easy way to add a ton of flavor! Happy to hear it came out so well!
Excellent! Not too runny at all. Just didn’t use all the cheese mixture and added a little more Cheddar. Perfect. Will definitely make again!
Thanks for the 5 star rating Carol. I’m so glad you enjoyed it!