Creamy Mac and Cheese with Cream Cheese
Use cream cheese to get that extra cheesy and creamy texture in this easy baked macaroni and cheese recipe!
Servings: 8 -10 servings
Calories: 530kcal
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 13x9 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
Serving: 1 | Calories: 530kcal | Carbohydrates: 28g | Protein: 22g | Fat: 37g | Saturated Fat: 21g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 592mg | Fiber: 1g | Sugar: 5g