Homemade Mac and Cheese Recipe that Doesn’t Separate when Reheated

5 from 2 votes

Check out this ridiculously creamy homemade mac and cheese recipe that features real cheese yet doesn't separate when reheated!

Prep Time5

Cook Time25

Total Time30

Course: Side Dish

Cuisine: American

Servings:

Calories: 736kcal

16 oz elbow macaroni
8 tablespoon butter (divided)
6 tablespoon flour
2 cup milk
1 cup heavy whipping cream
2 cups shredded sharp cheddar (8oz)
1 ½ cups shredded Monterey Jack (6 oz)
4 oz Velveeta (or substitute cream cheese)
1 teaspoon ground mustard
½ teaspoon ground pepper (white pepper is ideal if you want it to blend into the sauce)
¼ cup shredded Parmesan Cheese
½ cup breadcrumbs

Bring large pot of salted water to a boil and add macaroni. Cook until al dente then drain and set aside.
Melt 6 tablespoons of butter in a pot and slowly add flour to make a light blond roux, about 4 minutes. Stir continuously to prevent burning.
Gradually add milk and cream to roux. Once all milk is blended with flour, add cheeses in small batches at a time, ensuring each batch is melted into the sauce before more cheese is added. Finally, melt Velveeta into the sauce, stiring to combine.
Add seasonings to the sauce and stir in cooked macaroni.
Place breadcrumbs and 2 tablespoons of butter in a pan on medium heat and stir to ensure crumbs are coated with butter. Cook until crumbs are starting to brown. Remove from pan and mix with shredded Parmesan cheese.
Sprinkle buttered breadcrumbs and Parmesan mixture over mac and cheese and place under broiler in oven safe pan until crumbs brown.
Remove from oven, let cool briefly and serve.

IF YOU LIKED THIS RECIPE you will love my Easy Pizza Baked Gnocchi too!