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.
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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.
Want a cheesy macaroni with only three ingredients? Try our Easy Velveeta Mac n Cheese recipe! Or make it a full meal with Easy Taco Mac and 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.
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Mary W says
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. 🙂
Christine Pittman says
Thanks for the feedback, Mary. Glad you enjoyed it!
Evelyn Carlo says
Loved this recipe! Simple and tasty. Exactly what I was looking for.
Christine Pittman says
So happy to hear you loved it, Evelyn!
Douglas Hills says
After finishing as instructed, I baked it 15 minutes topped with extra cheese and panko. Came out fantastic.
Christine Pittman says
That sounds so good, Douglas! Thanks for coming back to comment.
Angelina Gomez says
Hella good
Christine Pittman says
Thanks, Angelina! I love this recipe. 🙂
Ariel says
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.
Christine Pittman says
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!
Kim says
I’m going to try this recipe for Thanksgiving.
Christine Pittman says
I’m sure everyone will love it, Kim! Happy Thanksgiving!
Lynne says
This recipe, is so creamy. My grandaughter and the rest of the family love it. Thank you for sharing
Lynne G.
Christine Pittman says
You’re welcome, Lynne! I love this one too!
Robin Ayers-Austin says
This recipe is creamy cheesy goodness.
Christine Pittman says
Thanks for coming back after making it, Robin. It’s just so delicious!
Robin Ayers-Austin says
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 😋
Christine Pittman says
Ooo… I love a crispy breadcrumb topping, Robin!
Lorie says
Best recipe ever!!!!!!
Christine Pittman says
Thanks, Lorie! I’m so happy you like it!
Kristina McDermott says
Absolutely delicious. Creamy and smooth. I added a little garlic to mine and it was a huge hit!
Christine Pittman says
Wonderful, I love garlic! Thanks for coming back to rate the recipe, Kristina.