My recipe for mac and cheese with cream cheese brings on the creamy and yum factor. I use 3 different cheeses and top it with breadcrumbs for a downright good comfort food my family loves.
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My Best Mac N Cheese with Cream Cheese Recipe
My house is obsessed with mac and cheese, especially my son. I’m constantly exploring new ways to make it, and this mac and cheese with cream cheese version is one of the creamiest I’ve ever made.
I like to say this is the good stuff. It’s the kind of macaroni and cheese I want to make when family and friends are over for the holidays, but it’s still easy enough for family dinners.
And, when I say it’s easy, I mean this is a simple stove top mac and cheese with a few special cheeses, and you choose whether to bake it or not.
If you love eating mac and cheese, you will love my recipes for Velveeta mac and cheese, Instant Pot mac and cheese, stove top mac and cheese, mac and cheese without milk, and air fryer mac and cheese.
Ingredients for Baked Macaroni and Cheese
- Elbow Macaroni — I’ve also used small shells with success
- Unsalted Butter
- All-Purpose Flour
- Milk — I prefer whole milk to bring in even more creaminess, but reduced fat will work as well
- Heavy Cream
- Seasonings – kosher salt, freshly grated pepper, nutmeg
- Cream Cheese
- White Cheddar Cheese – freshly shredded
- Gruyere Cheese – freshly shredded
- Breadcrumbs
How to make Mac and Cheese with Cream Cheese
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Preheat the oven to 350 degrees F and prepare the pasta according to its directions, cooking it to just al dente. Drain, rinse and set aside in the pot.
STEP TWO: While the pasta is cooking, heat a large saucepan on medium heat, and melt 3 tablespoons of butter until bubbling. Add in the flour and whisk for 2 to 3 minutes, until combined and golden brown.
STEP THREE: Slowly whisk in the milk, heavy cream, salt, pepper, and nutmeg until it’s a smooth texture.
STEP FOUR: Add the cream cheese and whisk until fully combined with no clumps. Repeat with the grated cheeses, adding them 1 cup at a time and whisking until melted, smooth, and thick. This will take about 4 to 5 minutes.
STEP FIVE: Add the cooked pasta to the cheese sauce and mix it until the pasta is evenly coated. Pour it into a greased 13×9 casserole baking dish. In a small bowl, combine the panko bread crumbs and melted butter, then sprinkle over the top. Bake for 25 to 30 minutes at 350 degrees F until bubbly and golden brown.
Tips for The Best Macaroni and Cheese with Cream Cheese
- Don’t rush the roux or sauce. I find cooking it low and slow helps get that super creamy texture and doesn’t let the milk curdle.
- Use full-fat milk and cream cheese for the creamiest result. I have used reduced fat milk and it still tastes great, but the extra fat really helps get that creamy mac and cheese I love.
- Cook the noodles to just al dente if baking the mac and cheese. This helps the pasta keep its shape and texture when in the oven.
- Use freshly grated cheeses. A lot of pre shredded cheeses include preservatives that can cause the sauce to turn grainy. I have never had this issue when using freshly shredded cheese.
- Take the time to bake it in the oven! I say the best mac and cheese is baked macaroni and cheese, so don’t skip this step including the breadcrumbs to get the best taste.
variations For Cream Cheese Mac and Cheese
- Add some veggies in by including steamed broccoli, peas, and caramelized onions.
- Add in some protein. I’ve used diced chicken, leftover ham, and even bacon crumbles.
- Make it spicy by adding a few dashes of your favorite hot sauce for an extra kick.
- To make it ahead of time, combine the pasta and mac and cheese sauce, cover, and refrigerate. I stick it in the oven for about 35 minutes at 350 degrees when I’m ready to serve!
What to serve with Baked Macaroni and Cheese
When I make this macaroni and cheese recipe on a normal dinner night, I love to pair it with a nice protein like London broil, smothered pork chops, or my kids’ favorite combination, air fryer hot dogs alongside some garlic bread.
I also love to add this to the Thanksgiving and Christmas tables served alongside my sweet potato casserole with canned yams, grape salad, pineapple casserole, canned green bean casserole, and cornbread stuffing.
Mac and Cheese with Cream Cheese FAQs
What cheese is best for Mac and Cheese?
By far, cheddar cheese and sharp cheddar are my favorite cheeses to use in homemade mac and cheese. It melts easily and gets that creamy texture I love. I also love using other cheeses that easily melt like Gouda (and smoked Gouda), Parmesan, Monterey Jack, Swiss, and even Fontina cheese.
How to Store Leftover Mac N Cheese with Cream Cheese
Store any leftovers in an airtight container and refrigerate for 3 to 4 days. For the baked version, I simply cover it tightly with plastic wrap or foil once it’s cooled down for easy reheating!
Reheating leftover Baked Macaroni and Cheese
If I’m reheating the whole dish, I reheat it in the oven for about 35 minutes at 350 degrees F.
If I just want to heat up a small portion, I will just microwave it adding a splash of milk and butter in to help it get back to that creamy texture.
More Dinner Recipe Ideas
- Chicken spaghetti with Rotel
- Baked chicken tenders
- Tuna salad
- Chicken cordon bleu
- Baked tilapia
- Steak fajitas
- Crockpot pulled pork
- Whole chicken
Creamy Mac and Cheese with Cream Cheese
Ingredients
- 1 pound elbow macaroni
- 6 tablespoons unsalted butter divided
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- ½ teaspoon kosher salt
- ½ teaspoon pepper freshly grated
- ⅛ teaspoon nutmeg
- 4 ounces cream cheese softened
- 12 ounces white cheddar cheese freshly shredded
- 8 ounces Gruyere cheese freshly shredded
- 1 cup breadcrumbs
Instructions
- In a large pot, boil pasta in salted water according to package directions until tender. Drain, rinse, and set pot aside.
- In a large saucepan set over medium heat, melt 3 tablespoons of butter in a large saucepan until bubbling. Add in the flour and whisk for 2 to 3 minutes, until combined and golden brown.
- Slowly whisk in the milk and heavy cream, mixing until smooth. Whisk in the salt, pepper, and nutmeg.
- Add the cream cheese and whisk until melted and smooth. Repeat with the grated cheeses, adding them 1 cup at a time and whisking until smooth and thick, for 4 to 5 minutes.
- Remove the saucepan from the heat and pour the cheese sauce over the cooked pasta. Serve immediately.
- OPTIONAL:
- Transfer the mac and cheese to a greased 13×9 casserole dish.
- In a small bowl, combine the panko crumbs and remaining butter, melted, then sprinkle over the top.
- Bake in a 350 degree F oven until bubbly and golden brown, for 25 to 30 minutes.
- Serve immediately.
Video
Notes
- Reheat leftovers in the oven at 350 degrees F for about 35 minutes.
- Warm individual servings in the microwave or on the stove, adding a splash of milk or butter to get it creamy again.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
I made this with cheddar, gruyere, and Emmenthaler cheeses. It was delicious, but I cooked more pasta to use up all the sauce. A big hit!
I made it with swiss, cheddar, and cream cheese. I also used oat milk. It was wonderfully cheesy. Making the sauce nice and slow kept it all combined and smooth.
I have tried numerous mac n cheese recipes….I FINALLY have found the best one…..so creamy! My husband and sons agreed this was the best mac n cheese recipe that I’ve made. Thank you!