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. A perfect comfort food whether you serve it as a side dish or just enjoy a big bowl as your entree.
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.
Scroll down to read more about how it all comes together or click here to jump straight down to the recipe.
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.
Gruyere, smoked gouda, Swiss cheese.. there’s so many variations and combinations you can do. Just needs to be a melty cheese that you like the taste of with the Cheddar.
Another suggestion is to take the extra few minutes and shred the cheese yourself. I know the pre-shredded cheese is super convenient, but because it contains an additive to keep the cheese from clumping, it doesn’t always melt into the best and most creamy cheese sauce. It should work, but if you’re able, shred it yourself.
Making Creamy Mac and Cheese
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. (But if you love that kind, try our Baked Macaroni and Cheese recipe.)
Cook your pasta in a large pot and drain. I usually use the classic elbow macaroni noodles, but if you have shell noodles, rotini, or another similar sized pasta, that is fine.
While the pasta cooks, melt butter in another pot over medium heat and then whisk in your flour to make a roux. Slowly add in your heavy cream and whisk constantly to prevent lumps.
After a few minutes, it will thicken slightly and you can add your cheeses, cream cheese, salt, and pepper to the cream. Stir until cheese is all melted and combined.
Pour your cheese sauce over the cooked pasta and mix to coat every noodle. Give it a taste and add more salt and pepper if needed.
Note: 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 Evaporated Milk Mac n’ Cheese! 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 post originally appeared in August 2019 and was revised and republished in November 2024.
I have been making stovetop Mac and Cream Cheese for years, way before there was an Internet! I have learned from this site about adding heavy cream to my butter and salt and pepper, and have tried adding the gruyere, but it really doesn’t need it! Nice addition though.
So glad you enjoyed, Scott! Thanks for taking the time to let us know.