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.
Love it. First time I made it with a heavy whipping cream. Although I did add a little bit of velveeta, for more flavor and some monteray jack and parmesan. The best macaroni and cheese I have ever made. A big hit at the family dinner.
Diane, I’m so happy to hear that! Thank you for coming back to let us know, and for telling us your adjustments. They sound great!
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.