Homemade Mac and Cheese

Impossibly Cheesy Homemade Mac and Cheese

Warning: this Homemade Mac and Cheese is not a health food. Eat at your own, cheesey, creamy, delicious risk. You won't be sorry.
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 613kcal
Author Heather Cheney


  • 1 cup whipping cream
  • 1 cup + 1/4 C sharp cheddar grated
  • 1 cup + 1/4 C mozzarella cheese grated
  • 1/4 teaspoon salt
  • 1/4 teaspoon yellow mustard
  • pepper to taste
  • 8 ounces elbow macaroni


  • Cook macaroni according to package directions, drain and set aside.
  • In a medium-sized sauce pan, heat cream to a simmer and reduce heat to low. Stir 1 C of each cheese into the cream followed by the mustard and salt, stirring until cheese is fully melted. Remove from the heat and let rest for 2-3 minutes. You'll notice that the sauce will be thick and almost rubbery. This is the proteins in the cheese tightening up so just give it a rest for a few minutes to loosen things up and it will become creamy again.
  • After resting, season to taste with pepper and stir in cooked macaroni and remaining ΒΌ C of each cheese. Adding the cheese at the end will give it that little extra "cheese pull" with each bite and makes it so much fun to eat!


Serving: 1serving | Calories: 613kcal | Carbohydrates: 44g | Protein: 21g | Fat: 38g | Saturated Fat: 23g | Cholesterol: 133mg | Sodium: 525mg | Potassium: 220mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1345IU | Vitamin C: 0.3mg | Calcium: 396mg | Iron: 1mg