There’s something undeniably comforting about a warm bowl of mac and cheese, especially when it’s made with the classic Creamette pasta. The Creamette mac and cheese recipe has stood the test of time, delivering a perfect blend of creamy cheese sauce and tender elbow macaroni that brings back memories of home-cooked meals and cozy family dinners.
Whether you’re looking to recreate a childhood favorite or searching for the ultimate side dish for your next gathering, this Creamette mac and cheese recipe is a go-to option. Made with simple pantry staples, it combines convenience with rich, satisfying flavor. Plus, it’s incredibly easy to prepare, making it ideal for both busy weeknights and special occasions.
In this guide, we’ll walk you through each step of making Creamette mac and cheese from scratch no boxed mixes, just real ingredients and old-fashioned goodness. From selecting the right cheese to achieving that perfectly smooth sauce, this recipe guarantees a crowd-pleasing dish every time.
- Why Choose Creamette Pasta?
- Ingredient Overview
- Equipment You’ll Need
- Step-by-Step Stovetop Method
- Baked Creamette Mac and Cheese Variation
- Creative Mix-Ins and Flavor Twists
- Serving Suggestions and Pairings
- Storage, Reheating, and Make-Ahead Tips
- Nutritional Snapshot* (per 1-cup serving, stovetop version)
- A Brief History of Mac and Cheese in America
- What Makes a Truly Great Mac and Cheese?
- Tips from the Pros: Avoid These Common Mistakes
- Variations for Dietary Needs
- Kid-Friendly Adjustments
- Crowd-Sized Batch for Events
- Creamette Mac and Cheese Recipe From DishBloom!
- Conclusion
- FAQs: Creamette Mac and Cheese Recipe
- Share Your Twist!
Why Choose Creamette Pasta?
1. Fast, Even Cooking
Creamette elbows reach al dente in just 6-7 minutes. The uniform wall thickness prevents mushy outsides while the center stays pleasantly chewy.
2. Surface Area for Sauce
The brand’s elbows feature a slightly wider bore than many generics, which means more cheese sauce flows inside the tube, ensuring every bite bursts with creaminess.
3. Reliable Texture After Baking
Creamette’s proprietary blend of durum wheat resists over-softening, making it ideal for baked mac and cheese that’s still fork-firm beneath a golden crust.
4. Widely Available & Budget-Friendly
Because Creamette is stocked in most U.S. supermarkets, you can recreate this comfort classic without chasing specialty ingredients or breaking the bank.
Ingredient Overview
| Category | Item | Notes |
|---|---|---|
| Pasta | 1 lb Creamette elbow macaroni | Substitute shells or rotini for fun shapes |
| Dairy | 4 Tbsp unsalted butter 4 cups whole milk, warmed 2 cups sharp Cheddar, shredded 1 cup Gruyère or Monterey Jack, shredded | Warm milk prevents lumps; sharp cheese boosts flavor |
| Thickener | 4 Tbsp all-purpose flour | Forms the roux |
| Seasoning | 1 tsp kosher salt ½ tsp white pepper ½ tsp dry mustard ¼ tsp smoked paprika | White pepper keeps sauce pale; mustard cuts richness |
| Crunch-Top (baked) | 1 cup panko crumbs 2 Tbsp melted butter 2 Tbsp grated Parmesan | Optional but highly recommended |
(Ingredient list not counted toward word total.)
Equipment You’ll Need
- 6-quart stockpot and colander
- 3-quart heavy saucepan (or enameled Dutch oven for one-pot method)
- Whisk and wooden spoon
- 9 × 13-inch baking dish (for the baked version)
- Instant-read thermometer (optional but helpful for perfect béchamel)
Step-by-Step Stovetop Method
1. Cook the Pasta
- Bring 4 quarts of salted water (1 Tbsp salt) to a rolling boil.
- Add Creamette elbows and stir for the first 30 seconds to prevent sticking.
- Boil until barely al dente—about 6 minutes. The pasta should still offer a slight bite because it will finish cooking in the sauce.
- Reserve ½ cup starchy cooking water, then drain.
Pro Tip: Shock the drained pasta with a quick rinse of hot water to remove excess surface starch; this keeps the sauce smooth rather than gluey.
2. Prepare the Roux
- In a heavy saucepan over medium heat, melt 4 Tbsp butter until it foams.
- Sprinkle in the flour and whisk constantly for 2 minutes. The mixture should bubble but not brown; you’re cooking off raw flour taste while maintaining a blonde color.
3. Build the Béchamel
- Slowly drizzle in the warmed milk, about ½ cup at a time, whisking vigorously.
- After each addition, wait for the sauce to thicken before adding more. This prevents lumps.
- When all milk is incorporated, cook 3-4 minutes, whisking, until the sauce lightly coats the back of a spoon (≈ 180 °F / 82 °C).
4. Season & Add Cheese
- Off heat, stir in salt, white pepper, mustard, and smoked paprika.
- Add cheeses by handfuls, whisking until melted before the next addition.
- If sauce seems thick, thin with reserved pasta water 1 Tbsp at a time.
5. Combine & Serve
- Fold drained pasta into the cheese sauce.
- Cover and rest 3 minutes so noodles fully absorb flavor.
- Spoon into bowls, garnish with a dusting of paprika or chopped chives, and serve steaming hot.
Baked Creamette Mac and Cheese Variation
- Preheat Oven: 375 °F (190 °C).
- Sauce & Pasta: Follow stovetop method through step 4.
- Assemble: Butter a 9 × 13-inch dish. Pour in cheese-coated pasta.
- Crunch-Top: Mix panko, melted butter, and Parmesan; sprinkle evenly.
- Bake: 20-25 minutes until the top is deep golden and sauce bubbles at the edges.
- Rest: Let stand 10 minutes before scooping—this firms slices while preserving creaminess.
Flavor Booster: Scatter ½ cup crisp bacon bits beneath the crumb layer for smoky depth.
Creative Mix-Ins and Flavor Twists
| Theme | Add-In Ideas | How Much |
|---|---|---|
| Spicy Southwest | 1 cup roasted green chiles, 1 tsp cumin, ½ tsp chipotle powder | Stir into sauce before pasta |
| Lobster Luxe | 1 lb cooked lobster chunks, swap Gruyère for Havarti | Fold in at the end to avoid overcooking |
| Veggie Garden | 1 cup roasted broccoli florets, ½ cup sun-dried tomatoes | Mix with pasta before adding sauce |
| BBQ Pulled Pork | 1 ½ cups saucy pulled pork, ½ cup pepper-jack cheese | Layer pork between pasta and crumb topping |
Serving Suggestions and Pairings
- Main Course: Pair with a crisp green salad dressed in lemon vinaigrette to cut through richness.
- Side Dish: Serve alongside glazed meatloaf, fried chicken, or ribs at a summer barbecue.
- Wine Match: An unoaked Chardonnay or off-dry Riesling balances creamy cheddar.
- Kid-Friendly Meal: Offer with steamed baby carrots and apple slices to round out nutrition.
Storage, Reheating, and Make-Ahead Tips
- Refrigerator: Cool leftovers quickly, then store in airtight containers up to 4 days.
- Freezer: Portion into foil pans, wrap tightly, and freeze up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat (Oven): Cover with foil and warm at 325 °F for 20-25 minutes, adding a splash of milk to restore creaminess.
- Reheat (Microwave): Loosen with milk, cover, and heat at 70 % power in 1-minute bursts, stirring between rounds.
- Make-Ahead for Parties: Assemble through step 3 of baked version, refrigerate up to 24 hours, then bake just before serving.
Nutritional Snapshot* (per 1-cup serving, stovetop version)
- Calories: 490
- Protein: 19 g
- Carbohydrates: 46 g
- Fat: 26 g (Sat. 15 g)
- Sodium: 540 mg
- Calcium: 35 % DV
*Values are approximate and will vary with ingredient brands and optional add-ins.
A Brief History of Mac and Cheese in America
Before mac and cheese became a boxed dinner aisle staple, it had humble—and elite—beginnings. The earliest recorded mac and cheese recipes date back to 13th-century Italy, but the dish gained mainstream popularity in the U.S. when Thomas Jefferson brought it back from Europe and served it at a state dinner in 1802. Originally a luxury dish, it became widely accessible in the 20th century, especially during wartime rationing.
Enter Creamette: a pasta brand founded in 1912 by Anton Freiss in Minneapolis, Minnesota. Known for its innovation in elbow macaroni, Creamette helped cement mac and cheese as a weeknight staple during the Great Depression and post-war era. While modern recipes vary, many families still reach for Creamette for that perfectly textured pasta that feels like home.
What Makes a Truly Great Mac and Cheese?
Crafting the ultimate mac and cheese is about balance—between texture, creaminess, saltiness, and that soul-satisfying “stretch” from the cheese. Here’s what matters most:
- Cheese Selection: Sharp Cheddar provides tang and structure; Monterey Jack gives you creaminess. A dash of Gruyère or smoked Gouda? That’s chef-level depth.
- Pasta Shape: Creamette elbows have just the right groove to cradle cheese sauce. Shells or cavatappi also work but change mouthfeel.
- Roux Technique: Under- or overcooked roux can ruin texture. The secret lies in medium heat, constant stirring, and patience while incorporating the milk.
- Seasoning: Don’t skip mustard powder or paprika—they subtly sharpen and deepen the flavor. Even a tiny splash of hot sauce or Worcestershire sauce can elevate the profile.
Tips from the Pros: Avoid These Common Mistakes
✅ Don’t Overcook the Pasta
Soggy pasta kills the final dish. Cook your Creamette elbows just until firm—“al dente plus 30 seconds” is the sweet spot.
✅ Use Freshly Grated Cheese
Pre-shredded cheese includes anti-caking agents that resist melting. Fresh cheese melts silkier and tastes purer.
✅ Season the Sauce, Not the Pasta Water Alone
Pasta water is vital, but your béchamel must be seasoned separately. Taste as you go, and remember cheese adds salt, too.
✅ Skip High Heat When Adding Cheese
Turn off the burner before you stir in the cheese. High heat breaks emulsification, leaving your sauce grainy.
✅ Add a Resting Period
Letting the dish sit, even 5 minutes, helps the sauce thicken and cling better to the noodles—especially for stovetop versions.
Variations for Dietary Needs
Gluten-Free Version
Use gluten-free Creamette-style elbows (like Banza or Jovial). Replace the flour with cornstarch or gluten-free all-purpose flour. Be cautious with panko—many brands contain gluten.
Vegan Version
Replace:
- Butter → plant-based margarine
- Milk → unsweetened soy or oat milk
- Cheese → a combo of vegan cheddar shreds, 1 tbsp nutritional yeast, and 1 tsp miso paste
Bonus tip: Blend soaked cashews and vegan milk for an ultra-creamy base.
High-Protein Version
Swap half the noodles with cooked lentil pasta or chickpea macaroni. Add 1–2 scoops of unflavored whey protein to the béchamel. Stir constantly to avoid clumping.
Kid-Friendly Adjustments
Mac and cheese is a picky eater’s best friend, but a few smart tweaks can make it even more appealing:
- Sneak in veggies: Steam and purée cauliflower, carrots, or butternut squash into the cheese sauce.
- Fun shapes: Creamette also makes fun pasta shapes like mini shells or twists—perfect for visual variety.
- Mild cheeses: Swap sharp cheddar for mild or American slices for a mellower taste.
- Interactive toppings: Let kids sprinkle their own breadcrumbs, bacon bits, or crushed goldfish crackers.
Crowd-Sized Batch for Events
Planning a party or potluck? Here’s how to scale the Creamette mac and cheese recipe:
For 10 servings:
- 2 lbs Creamette elbows
- 8 Tbsp butter
- 1 ½ tsp salt, 1 tsp mustard powder
- 8 cups milk
- 4 cups cheddar, 2 cups Monterey Jack
- 8 Tbsp flour
Assembly: Use a large foil baking pan. Double the panko topping and bake 30–35 minutes at 375 °F. Tent with foil to prevent over-browning.
Tip: Mac and cheese reheats well and actually improves in flavor overnight—perfect for make-ahead occasions.
Creamette Mac and Cheese Recipe From DishBloom!
Creamette Mac and Cheese (Stovetop & Baked Versions)
Equipment
- 6-quart stockpot
- Colander
- Heavy-bottom saucepan or Dutch oven
- Whisk
- Wooden spoon
- Measuring Cups & Spoons
- 9×13” baking dish (for baked version)
- Oven (if baking)
Ingredients
- Pasta
- 1 lb Creamette elbow macaroni
- Béchamel Sauce
- 4 Tbsp unsalted butter
- 4 Tbsp all-purpose flour
- 4 cups whole milk warm
- 2 cups sharp cheddar cheese shredded
- 1 cup Monterey Jack or Gruyère shredded
- 1 tsp kosher salt
- ½ tsp white or black pepper
- ½ tsp dry mustard
- ¼ tsp smoked paprika
- Optional Topping for baked version
- 1 cup panko breadcrumbs
- 2 Tbsp melted butter
- 2 Tbsp grated Parmesan cheese
Instructions
- Boil Pasta Cook 1 lb of Creamette elbow macaroni in salted boiling water for 6–7 minutes. Drain and set aside.
- Make the Sauce In a saucepan, melt 4 Tbsp butter. Stir in 4 Tbsp flour and cook for 2 minutes. Slowly whisk in 4 cups warm milk until smooth and thick.
- Add Cheese Turn off heat. Stir in 2 cups shredded cheddar and 1 cup shredded Monterey Jack. Add salt, pepper, mustard powder, and paprika. Mix until creamy.
- Combine with Pasta Add the cooked pasta to the cheese sauce. Stir well to coat. Serve hot.
- Optional – Bake It Pour into a baking dish. Top with buttered breadcrumbs and grated Parmesan. Bake at 375°F (190°C) for 20–25 minutes until golden.
Notes
- Cheese Tip: Always shred cheese from a block for best meltability.
- Make-Ahead: Assemble unbaked version and refrigerate up to 24 hours.
- Customize It: Add bacon, broccoli, hot sauce, lobster, or caramelized onions.
- Storage: Refrigerate up to 4 days. Reheat with a splash of milk.
- Vegan Option: Use plant-based milk, vegan butter, and cheese. Add 1 tbsp nutritional yeast.
- Gluten-Free: Use GF pasta and swap flour with cornstarch or GF blend.
Conclusion
Creamette mac and cheese is more than a dish it’s a ritual. Whether stirred in a quiet kitchen after a long day, served at a holiday buffet, or scooped into plastic bowls at a kid’s birthday party, its warmth goes beyond temperature. The Creamette noodles hold the sauce just right. The blend of cheeses adds dimension without being complicated. And that crunchy topping? It’s the golden crown of comfort food royalty.
Unlike many “fancy” mac and cheese recipes, this one doesn’t rely on hard-to-find cheeses, specialty equipment, or elaborate steps. It’s approachable yet customizable, traditional yet timeless. When done right, each forkful is creamy, savory, slightly tangy, and perfectly balanced.
So, next time you’re looking for a meal that’s equal parts nostalgic, indulgent, and heartwarming, reach for the Creamette box, turn on your stove, and create magic from scratch.
FAQs: Creamette Mac and Cheese Recipe
Frequently Asked Questions
Is Creamette Mac and Cheese easy to make?
Yes, it’s a beginner-friendly recipe that requires just a few pantry ingredients and simple steps.
Can I use other types of cheese?
Absolutely. You can use a blend of cheddar, mozzarella, gouda, or even pepper jack for extra flavor.
Do I have to bake the mac and cheese?
No, it’s optional. You can serve it straight from the stovetop or bake with breadcrumbs for a crunchy topping.
Can I make it ahead of time?
Yes, you can prepare it in advance and refrigerate. Reheat in the oven or microwave before serving.
Share Your Twist!
Everyone has their own version of comfort food—what’s yours?
Did you add crispy bacon, swap in spicy pepper jack, or sneak in some veggies for the kids? Maybe you made it gluten-free or used plant-based cheese!
We’d love to hear how you made this Creamette mac and cheese your own.
👇 Drop your favorite add-ins, custom toppings, or secret ingredients in the comments below.
Tag your creations with #MyCreametteTwist on Instagram or Pinterest—we might feature your version in our next post!
