This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

Restaurant Style Mac and Cheese

Make rich, creamy macaroni and cheese on the stovetop. See more

READY IN 25 mins

Restaurant Style Mac and Cheese

Read Reviews (125)

"Excellent restaurant-style macaroni with cheese that knocked me away!" — sal

Ingredients Edit and Save

Watch video tips and tricks

Restaurant Style Mac and Cheese

Home-Style Macaroni and Cheese

Baked Mac and Cheese for One

Chuck's Favorite Mac and Cheese

Crispy Potato Chip Mac and Cheese

Homemade Mac and Cheese

Baked Macaroni and Cheese III

Mom’s Favorite Baked Mac and Cheese

Baked Macaroni and Cheese I

All about Cream

Types of Salt

Original recipe makes 4 servings Change Servings

1 1/2 cups macaroni
6 ounces processed cheese, shredded
1/2 cup shredded Cheddar cheese

2 tablespoons heavy cream
salt to taste

Check All Add to Shopping List

Directions

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Return drained pasta to the pot. Mix in processed cheese, Cheddar cheese, and cream. Stir until cheeses melt. Sprinkle with salt.

Kitchen-Friendly View

PREP 15 mins
COOK 10 mins
READY IN 25 mins

ADVERTISE WITH US

This was fast and tasted good. I did make some changes to use what I had on hand. I used 4 slices american cheese in place of velveeta. I used 1 full cup of sharp cheddar cheese. I used 1/4 cup milk in place of the cream. And about 2 1/2 cups pasta. This was great, just as easy to make as box mac and cheese. More like two servings... definately not 4 unless this is a side dish.

—SHMANESSA8

See full review »

Most Helpful Critical Review

Jul 30, 2009

HELPFUL TIPS: If you like Velveeta from the box at the store then it may be better to just buy that b/c that's what you're getting here (exactly). I don't even think you'll get credit for making it yourself since I'd take the box over this. I told my husband what this was called (Restaurant Style Mac & Cheese), and he said "Whose restaurant?" lol If you're looking for restaurant style, you may want to consider something else. If you're in college and love your velveeta, this is it except a load more of excess cheese. I love cheese... heck, it could be my middle name, but even with 2C of macaroni... it was too much. Sorry!

—Chef Joy

See full review »

143 Ratings

See other versions of this recipe!

Jan 13, 2007

FYI DO NOT SALT THE PASTA WATER!!!! I usually salt my water for boiling my pasta but this recipe does not need that. It reasulted in a slightly too salty dish but I know that next time it will be perfect.

—LAUREL B

See full review »

Nov 07, 2005

This was great. The cheddar cheese used was medium. The Velveeta made the dish creamy. I did not notice a velveeta taste at all. The only difference was more than 2 tablespoons of heavy cream was added to desired consistency. I also doubled the recipe...glad I did. Will have to try with sharp cheese, just to see how it turns out. Enjoy!

—STOLY

See full review »

Jan 25, 2004

This was awesome fresh off the stove -- so creamy and much like Boston Market Mac & Cheese -- however, it didn't warm up very well after spending the night in the fridge -- A total keeper if freshly made but not for leftovers... Thanks!!

—Kitty Stockton

See full review »

Jan 08, 2004

This really is creamy and delicious. I used whole milk instead because that is all I had, and I just used as much as I needed to get the right consistency, and it worked out fine. My only advice is to make sure you use a good brand of processed cheese, it makes all the difference.

—MOWGLIHUFF

See full review »

Jan 28, 2007

It would've been 5 stars if I would've used less processed cheese than the recipe called for---- way too cheesie, but underneath all that cheesiness is a great dish.. It does remind me of Boston Market or even KFC like other reviewers said!

—Arianne

See full review »

Mar 29, 2007

Excellent. Would be just as good with less processed cheese or a good bit more macoroni, and I needed a little more cream. (used low fat half & half).

—Gail

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Baked Macaroni and Cheese III

Mom's Baked Macaroni and Cheese

Home Style Macaroni and Cheese

Easy Mac 'n' Cheese

Lisa's Macaroni and Cheese

Macaroni and Cheese Southern Style

Classic Macaroni and Cheese

Baked Macaroni and Cheese with Tomato

Easy Add-In Macaroni and Cheese

Mac and Cheese II

ADVERTISE WITH US

Nutrition

Calories
376 kcal
19%

Carbohydrates
34 g
11%

Cholesterol
59 mg
20%

Fat
18.9 g
29%

Fiber
1.8 g
7%

Protein
17.1 g
34%

Sodium
623 mg
25%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Restaurant Style Mac and Cheese

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 376
Calories from Fat: 170

% Daily Value *
Total Fat 18.9g 29 %
Saturated Fat 11.1g 56 %
Cholesterol 59mg 20 %
Sodium 623mg 25 %
Potassium 185mg 5 %
Total Carbohydrates 34g 11 %
Dietary Fiber 1.8g 7 %
Protein 17.1g 34 %
Sugars 3.8g
Vitamin A 11 %
Vitamin C < 1 %
Calcium 44 %
Iron 16 %
** Thiamin 21 %
Niacin 43 %
Vitamin B6 6 %
Magnesium 13 %
Folate 43 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.