The most comforting homemade macaroni and cheese recipe, using heavy cream and cream cheese to make the creamiest version you have ever tried!
There’s just something about a big, creamy pot of mac and cheese that makes everything seem right with the world.
But what does it take to make the creamiest bowl of cheesy macaroni? A couple things: using heavy whipping cream in place of milk and adding in a bit of cream cheese.
Video: How To Make Creamiest Mac And Cheese
What Kind Of Cheese Should I Use?
Sharp cheddar cheese is the best way to go for cheese, and I also like to add just a tad of another cheese for a balance of flavors. Mozzarella is a good basic one, and Parmesan is another option to add a bit of a nutty flavor. Just a little goes a long way.
This recipe is super simple to whip up on the stove and then it’s ready to go. No need to cook it casserole-style in the oven – that would add a crunchy layer on top and take away from the creamy style.
If you find this pasta ends up being TOO creamy (is that a thing?!) then you can always add a little bit of regular milk or water to thin the cheese out a little bit.
More Cheesy Recipes
Want a cheesy macaroni with only three ingredients? Try our Easy Velveeta Mac n Cheese recipe! Or try one of these other great recipes starring cheese.
Podcast Episode: Making Creamy Mac and Cheese
Listen to our editor, Christine Pittman, explain briefly about how to make this recipe, with some great tips along the way, by clicking the play button below:
Listen to more Recipe of the Day episodes here.
The Creamiest Mac and Cheese Recipe
The most comforting homemade macaroni and cheese recipe, using heavy cream and cream cheese to make the creamiest version you have ever tried!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Entrée
- Method: Stovetop
- Cuisine: American
Ingredients
- 8 oz. elbow macaroni pasta
- 2 Tbsp. unsalted butter
- 2 Tbsp. all-purpose flour
- 2 cups heavy whipping cream
- 1 and 1/2 cup shredded sharp cheddar cheese
- 1/4 cup shredded mozzarella cheese
- 2 oz. cream cheese
- 1/2 tsp. salt
- 1/4 tsp. black pepper
Instructions
- In a large pot, cook macaroni according to package instructions and drain.
- Meanwhile, in a medium pot melt butter over medium heat.
- Whisk in flour. Whisk until smooth.
- Slowly add the heavy cream while whisking continuously to prevent lumps. Stir for a couple more minutes, until thickened.
- Add cheddar cheese, mozzarella cheese, cream cheese, salt, and pepper to cream mixture and whisk until melted.
- Pour cheese mixture over the drained pasta and mix until evenly coated. Taste and stir in more salt and pepper, if desired.
Love this recipe? I’d appreciate it if you could scroll down and add a *5 star rating* to help others know they’ll love it as well!
This looks delicious and how can it not be!! 😉. I’ll have to pare down to something less fat than heavy whipping cream as well as using half the amount for the cheeses. I’ll make this recipe for company tho. Otherwise I’ll have to not eat for the next 3 weeks lol.
It’s wonderful! Any way to count the calories within a cup or per sevings( 4).
While it’s unfortunately not a low-calorie dish, the nutrition information should show up at the bottom of the recipe for you. Glad you enjoyed, Kat!
This recipe is awesome and so easy to make. It is exactly how we like our Mac and cheese.
Thank you so much, Irene!
Made this recipe just tonight to go along with some pork and some rice risotto with some mushroom and onion
Both recipes are fairly new cheese sauce is very creamy with the cream cheese over The elbow Mac all in all I’m hoping it’s gonna be a good dinner
I’m sure it was a great dinner, Clay!
Loves this Mac! I made it exactly as directed and it was pretty thick, doesn’t change my rating but to thin it out would I just add more cream?
I would use some regular milk or a bit of water to thin it out, Lilli. Enjoy!
This recipe is the best one I’ve come across and as a mother with picky eaters in my family, literally every single one of them eat it every time I make it!
I love to hear that, Cassandra! Thanks so much for coming back to let me know.
Make the entire box of pasta!!!! I needed to make another 16 Oz of pasta, along with the called for 8 Oz. So much sauce. Very tasty. 🙂
Thanks for the feedback, Mary. Glad you enjoyed it!
Loved this recipe! Simple and tasty. Exactly what I was looking for.
So happy to hear you loved it, Evelyn!
After finishing as instructed, I baked it 15 minutes topped with extra cheese and panko. Came out fantastic.
That sounds so good, Douglas! Thanks for coming back to comment.
Hella good
Thanks, Angelina! I love this recipe. 🙂
This recipe is truly awesome. I only had 1 cup of sharp shredded cheddar and 1.5 cups of heavy whipping cream, so I kept the cream cheese amount but slightly upped the shredded mozzarella amount. Turned out really really delicious!!! Thanks a ton.
Ariel, You’re welcome. I’m so happy you liked it! And I’m happy you little tweak worked out too. Thanks for letting me know!
I’m going to try this recipe for Thanksgiving.
I’m sure everyone will love it, Kim! Happy Thanksgiving!
This recipe, is so creamy. My grandaughter and the rest of the family love it. Thank you for sharing
Lynne G.
You’re welcome, Lynne! I love this one too!
This recipe is creamy cheesy goodness.
Thanks for coming back after making it, Robin. It’s just so delicious!
Because I love the crunch, I’m going to add a topping of 2 Tbsp. Butter to 1 C. bread crumbs roasted on the stovetop; adding to mix in a casserole, and finishing at 325° for 25 minutes. Yes, I stole from another recipe 😅 but I’m using this recipe because it has cream cheese 😋
Ooo… I love a crispy breadcrumb topping, Robin!
Best recipe ever!!!!!!
Thanks, Lorie! I’m so happy you like it!
Absolutely delicious. Creamy and smooth. I added a little garlic to mine and it was a huge hit!
Wonderful, I love garlic! Thanks for coming back to rate the recipe, Kristina.