Creamy Mac and Cheese
On May 02, 2025
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Give a whole new meaning to the word creamy with this cheesy, ooey-gooey Creamy Mac and Cheese. Whip some up in 30 minutes, then serve as side for your favorite BBQ meats and veggies.
Creamy Homemade Mac and Cheese
Nothing says comfort food quite like a heaping bowl of homemade mac and cheese, but this isn’t your average recipe. This Creamy Mac and Cheese takes things next-level silky with a cheese sauce made from a mix of Velveeta and medium cheddar cheese. It’s rich, cheesy, and ready in just 30 minutes.
This dish makes the perfect side for smoked brisket, pulled pork, ribs: you name it. The depth of flavor from Hey Grill Hey’s Beef Rub and just a touch of ground mustard balances all that gooey goodness. It’s indulgent, easy, and guaranteed to disappear fast. Now, let’s make some!
What’s so creamy about this mac and cheese?
I don’t toss around the word “creamy” lightly. This mac and cheese is wildly smooth, to the point where you might think there’s cream cheese involved (spoiler: there’s not). Here’s what makes is rich and creamy:
- A proper roux. Butter and flour build a thick, stable base for the sauce.
- Double the dairy. A combo of milk and heavy cream gives the sauce body and richness.
- Secret weapon cheese. Velveeta melts like a dream, while cheddar brings that bold, cheesy bite.
- No baking required! Unlike baked versions that can dry out, this stovetop (or grill-top) method keeps things ooey-gooey from the first bite to the last.
Ingredients for this Recipe
You don’t need a complicated shopping list to create mac and cheese perfection. Most of these ingredients are likely already in your kitchen, so this an easy dish to whip up whenever the craving strikes. The combination of two cheeses is what really makes this recipe special.
- 1 pound elbow macaroni noodles (or your favorite pasta noodles, cooked to package instructions)
- ¼ cup butter
- ¼ cup all-purpose flour
- 1 ½ cup milk
- ½ cup heavy cream
- 8 ounces Velveeta cheese (original flavor, cubed)
- 16 oz medium cheddar cheese (shredded)
- 1 teaspoon Hey Grill Hey Beef Rub (or equal parts salt, pepper, and garlic powder)
- ¼ teaspoon ground mustard
How to Make Creamy Mac and Cheese
This recipe is super simple, and it’s all about the technique. Start with a solid base, build in the flavor, and fold in the cheese for that perfect creamy texture. Here’s how it comes together:
- Cook the pasta. Boil your noodles according to the package directions, then drain with a colander. I used gemelli pasta for this batch. The little ridges hang onto the cheese sauce perfectly, but elbow macaroni or any short pasta shape will work just as well.
- Make the cheese sauce. Set a 12-inch cast-iron skillet over medium heat on your grill or stovetop and let it preheat for a few minutes. Whisk the butter and flour together to form a roux, and cook until it turns golden. Slowly whisk the milk and heavy cream into your roux, then bring the mixture to a low boil. Stir in the Beef Rub and ground mustard, then reduce the heat. Add the Velveeta cubes and shredded cheddar and fold everything together with a until the cheese is fully melted and the sauce is smooth and velvety.
- Mix it all together and enjoy. Add the drained pasta straight into the sauce and stir gently until every noodle is fully coated. The longer it sits, the more flavor the pasta soaks up. Serve it hot and creamy, straight from the skillet with your favorite grilled or smoked meats.
Ways to Enjoy Creamy Mac and Cheese
This Creamy Mac and Cheese is the ultimate side dish for BBQ of all varieties. Here are some of our favorite meats to serve with mac:
- Smoked brisket: The silky sauce balances out the rich beef.
- Pulled pork: Creamy meets savory and tangy in the best way.
- Ribs or chicken: Mac and cheese brings comfort to the party.
- Veggies: It’s great with grilled zucchini, asparagus, or mushrooms.
When you’re ready to turn it into a meal, add a big scoop of your favorite chili recipe on top to make Chili Mac. It’s outrageously good.
Storing Leftovers
If by some miracle you have leftovers, they’ll keep well in the fridge for 3–4 days. Store them in an airtight container and reheat gently to keep the sauce smooth. This way, you have it whenever the craving strikes.
For the best results, skip the microwave and instead, warm the mac and cheese over low heat in a cast iron skillet. Add a splash of milk or cream to loosen the sauce, then stir until everything is warm and creamy again. No dry mac here. Just creamy goodness all over again.
More Mac and Cheese Recipe Goodness
I’ve got hundreds of BBQ recipes to pair with this Creamy Mac and Cheese, all available in the Hey Grill Hey App. Whether you’re looking for the perfect protein to serve alongside this dish or want to explore more mac and cheese variations, I’ve got you covered. Here are some of my most popular mac and cheese recipes so you can branch out:
Easy Creamy Mac and Cheese Recipe
Now that you know the secret to making ultra Creamy Mac and Cheese, it’s time to get cooking! Once you’ve tried it, come back and leave a comment and 5-star rating. I’d love to hear how your creamy mac turned out.
Be sure to follow me on Facebook and Instagram so you can tag @heygrillhey when you share your masterpiece! And if you’re not already a member of The Grill Squad, this is your sign. With it, you get access to exclusive recipes, tips, as well as step-by-step video guides to help you become the ultimate Backyard BBQ Hero.
Creamy Mac and Cheese
Ingredients
- 1 pound elbow macaroni noodles or your favorite pasta, cooked to package instructions
- ¼ cup butter
- ¼ cup all-purpose flour
- 1 ½ cups milk
- ½ cup heavy cream
- 8 ounces Velveeta original flavor, cubed
- 16 ounces medium cheddar cheese shredded
- 1 teaspoon Hey Grill Hey Beef Rub
- ¼ teaspoon ground mustard powder
Instructions
- Make the pasta. Make the pasta according to the package instructions, then drain using a colander.1 pound elbow macaroni noodles
- Make the roux. Set a 12-inch cast-iron skillet on your grill or stovetop, then allow to preheat for 4-5 minutes. Add ¼ cup (4 Tablespoons butter) to the cast iron. Add in the 6 Tablespoons flour, whisk to thoroughly combine, and cook over medium heat for 5-6 minutes or until the flour begins to brown.¼ cup butter, ¼ cup all-purpose flour, 1 teaspoon Hey Grill Hey Beef Rub, ¼ teaspoon ground mustard powder
- Add the milk and cream. Add the milk and heavy cream to the roux, then return to a boil. Stir in the Beef Rub, then remove the skillet from the fire and reduce the heat back down.1 ½ cups milk, ½ cup heavy cream
- Finish the cheese sauce. Stir in the Velveeta cubes and the shredded cheddar cheese, then whisk until the cheese is completely melted.8 ounces Velveeta, 16 ounces medium cheddar cheese
- Combine noodles and sauce. Add the drained noodles to the cheese sauce and stir to combine. You can continue to cook for longer if you like, but this dish is ready once the cheese is melted and the noodles are coated fully.
- Serve immediately. Remove from heat, serve immediately, and enjoy!
Notes
- Purchase in the Hey Grill Hey Store here
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The roux seemed too dense. I ended up tripling the liquid parts just to get it stirable. Maybe I did something wrong, but I have been cooking for 10 years now and like to think I know what I’m doing. This comment is in no way meant to be negative; I LOVE all of what you do. Just my results.