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.
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 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.