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.
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.
198 and 1/2 cup shredded sharp cheddar cheese? Do you really mean 198 and 1/2 cup of cheese?
I’m not sure I understand your question, Syafiq. You want 1 and 1/2 cups (1.5 cups) of shredded cheese, my suggestion is to use sharp Cheddar.
Absolutely delicious! I’ve tried so many homemade mac and cheese recipes. This one is by far my new favorite! I even made it with gluten free noodles and it is the easiest and most tasty yet!
Michele, I’m delighted that you liked it so much. It’s my favorite too. Thanks for letting us know!
Delicious! Would I be able to put it in a crackpot after to keep warm?
Ali, I’m so happy you liked it! And yes, it will stay warm and tasty in the slow cooker on the warm setting, not on the low setting though. Also, keep the lid on as much as possible. Stir it every 15 minutes or so. If it starts to dry out or thicken stir in 2-4 tablespoons of hot/warm water.
A quick request, if you have a moment, can you come back to the recipe and leave a 5 star rating along with a comment? The star ratings help other people find the recipe when they’re searching online and so it really helps my business to grow. Thank you!
This is the most delicious, creamiest & easiest recipe for Mac and Cheese. The ingredients are perfect together!! So good!!
Thank you so much, C! Everyone seems to devour this one.