The Creamiest Mac and Cheese
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
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Entrée
- Method: Stovetop
- Cuisine: American
DESCRIPTION
The most comforting homemade macaroni and cheese recipe, using heavy cream and cream cheese to make the creamiest version you have ever tried!
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.
Delicious except I left out the mozzarella and it still tastes so good 🙂 thank you so much!
You’re welcome, Britney! Thanks for sharing.
Love this recipe!! I have made several times and each time I play with it . I love it with some
Parmesan, Romano, Asiago blend added. Maybe 1/4 cup. Use garlic powder, onion powder, cayenne, paprika. For sharp cheddar I use regular and white .
I put in a casserole and top with cheese and throw in oven until bubbly and melted.
Fabulous!!
Oh wow, that all sounds amazing! That’s so much for sharing.
Really creamy. The only modification I made was I added a brick of 8oz. Cream cheese and a little milk. I also baked it in the oven afterwards. Everyone loved it. Thanks for sharing.
You’re welcome, Susan! Thanks for sharing your adjustments, it sounds wonderful.
Very good. Tasted exactly like alfredo to me for some reason
I’m glad you liked it! If the creamy cheese sauce tasted too much like alfredo for you, you could play around with the cheeses used for a stronger flavor, like using a smoky aged Cheddar instead of the regular sharp Cheddar.
Delicious and decadent recipe! I followed the proportions carefully and had too much cheese sauce. I added about 5 more ounces of pasta and it was just right. I definitely will make it again!
Thanks for sharing with us, Charlene. 🙂
Delicious! Beautifully creamy. The only thing I did differently was I used 1/2 and 1/2 along with the whipping cream. I doubled the recipe and only had two cups of whipping cream, so I used two cups of 1/2 and 1/2. I did use Gruyère instead of mozzarella because that’s what I had. Turned out wonderful.
Cathy, I’m so happy you liked it! Thank you for coming back to let us know 🙂
Is this recipe able to be baked?
I’m sure you could, Cyndey, but you’d want the pasta cooked al dente initially if you’re baking it. Take a look at our Baked Mac and Cheese recipe if you’d like a tasty breadcrumb topping!
Thank you for the feedback, Travi. You could always add extra seasonings like mustard powder and paprika.
Best macaroni and cheese EVER! Family raved and raved about it! Thank you so much for this deliciously cheesy recipe!
You’re welcome, Vera! I appreciate you coming back to comment.
I’m most definitely gonna try this it looks super delicious 😋 you made me hungry at 630am this morning lol. Have a blessed day
It’s so good, Tina! Maybe not 6.30am food, but I wouldn’t turn it down. Haha
I made the recipe without macaroni, cream cheese and added salt, for my 2yo’s pasta and it was a hit! My 2yo AND husband loves it. Is this freezer friendly? How long could I keep this in the fridge for?
Nisha, the original recipe can be frozen. I’m not entirely sure though about with your variations. For the original recipe, what I would do is to freeze it and then defrost it overnight in the fridge and then reheat in the microwave, a minute at a time stirring often, until hot. Or you can reheat it in a saucepan over medium heat, stirring often. As to how long it will keep in the fridge, that depends on the age of the ingredients you’ve used, but it should be good for 2-4 days if it is covered and is in the fridge. Glad you liked it!
Turned out okay after adding the cheese, but for some reason at the cream step all the oils separated from the sauce and it was looking more like glue. Heat too high? Too low? Any advice?
The heat was likely too high, Arama. You can try taking the pot off the heat while adding the cheese and whisking next time, and only put it back on the heating element if it needs some extra encouragement to finish melting.
This was amazing! I doubled the recipe and added a little bit of garlic powder. It’s phenomenal & I will definitely be making it again.
That’s wonderful to hear, Sara! 🙂
Best recipe ever. I used heavy whipping cream, almond milk and oat milk. I tripled the recipe and ran out of heavy whipping cream…quick improvise. Also added a little garlic powder. My husband and kids loved it!!
Wonderful, Khia! Thanks for sharing.
Amazing, Changed my mac n cheese game. I used to use milk instead of heavy cream. Game changer. Thank you!
You’re welcome, Robert! So glad you’ve levelled up your mac n cheese.
I’ve tried so many different version of Mac and cheese, but this by FAR beats any of them. It really is the creamiest Mac and cheese and so flavorful. 1000/10 recommend this to anyone
Thank you for the kind words, Ricky!
Seriously the BEST Mac and cheese I’ve ever had. If you follow the directions, everything should go PERFECT.
Thanks so much, Rudy! So delicious!