Mac and cheese is a timeless comfort food that everyone loves, and this version takes it up a notch with the addition of cream cheese for extra creaminess and tang. This recipe delivers perfectly cheesy, silky, and rich mac and cheese that’s simple enough for beginners but decadent enough to impress any crowd. Whether it’s a family dinner, potluck, or just a cozy night in, this dish is guaranteed to satisfy.

Mac and Cheese with Cream Cheese: Ultimate Comfort Food

Why You’ll Love This Recipe

This mac and cheese strikes the perfect balance between creamy and cheesy with a luscious sauce made from scratch. Using cream cheese alongside sharp white cheddar creates a velvety texture that coats every noodle beautifully. The homemade cheese sauce is thick and luxurious without being overly heavy, and the pasta cooks just right, absorbing the sauce as it rests. Plus, this recipe is easy to customize with your favorite pasta shape or by adding mix-ins like bacon or veggies. It’s comfort food that feels special but takes minimal effort.

Ingredients

1 pound (450g) dried pasta such as elbow macaroni, shells, or penne
5 tablespoons (70g) unsalted butter
1/2 cup (65g) all-purpose flour
5 cups (1180ml) milk, warmed (whole or 2% preferred)
1 pound (450g) white cheddar cheese, shredded
4 ounces (113g) cream cheese, softened (optional but recommended)
1/2 teaspoon fine sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper

Tip: You can find a full list of ingredients and measurements in the recipe card below.

Instructions

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add your pasta and cook for one minute less than the package instructions recommend. This ensures the pasta will finish cooking in the sauce without becoming mushy. Drain and set aside.

Step 2: Make the Roux

In a large pot or Dutch oven, melt the butter over medium heat. Sprinkle in the flour and whisk continuously until the mixture forms a thick paste. Cook for 1–2 minutes until it smells toasted and turns a light golden brown — this develops the base flavor for your sauce.

Step 3: Add the Milk Gradually

Slowly pour in one-third of the warmed milk while whisking constantly to avoid lumps. Once smooth, add the next third, and then the last third, whisking well after each addition. Keep cooking until the sauce thickens and begins to simmer, becoming creamy and smooth.

Step 4: Add the Cheeses

Reduce heat to low. Stir in the softened cream cheese until mostly melted and incorporated. Gradually add shredded white cheddar, a handful at a time, stirring continuously until the sauce is smooth and cheesy.

Step 5: Season the Sauce

Add salt and black pepper to taste. If the flavors feel mild, add a bit more salt to bring out the cheesiness.

Step 6: Combine Pasta and Sauce

Add the drained pasta to the cheese sauce, stirring to coat each piece. The sauce may seem a bit loose, but the pasta will absorb it as it rests.

Step 7: Rest and Serve

Cover the pot with a lid and let the mac and cheese rest for about 5 minutes. Give it a final stir before serving to redistribute the sauce.

Variations

Mix in crispy bacon or sautéed mushrooms for an extra flavor boost.
Use smoked gouda or pepper jack cheese for a smoky or spicy twist.
Add steamed broccoli or peas to incorporate some greens.
Top with breadcrumbs and broil for a crunchy golden crust.

Heating and Storage

Store leftover mac and cheese in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of milk to loosen the sauce. Avoid overheating to keep the sauce creamy and prevent separation.

Frequently Asked Questions

Can I use other types of pasta?

Yes, any short pasta like shells, rotini, or penne works great. Just adjust cooking time accordingly.

Is cream cheese necessary?

No, but it adds extra creaminess and tang that enhances the flavor and texture.

Can I make this ahead of time?

Yes, prepare the sauce and pasta separately, then combine before baking or reheating.

Can I freeze mac and cheese?

It’s best eaten fresh or refrigerated. Freezing may change the texture of the cheese sauce.

What milk should I use?

Whole milk or 2% is preferred for creaminess. Skim milk will work but results may be less rich.

How do I prevent the sauce from clumping?

Whisk continuously while adding milk gradually and keep heat moderate to avoid curdling.

Can I bake this mac and cheese?

Absolutely! Transfer to a baking dish, top with cheese or breadcrumbs, and bake at 350°F for 20 minutes.

How do I make it vegan?

Use plant-based milk, vegan butter, and cheese alternatives, and omit cream cheese.

What’s the best cheese for mac and cheese?

Sharp white cheddar is classic, but you can mix cheddar with Monterey Jack, Gruyere, or mozzarella.

How thick should the sauce be before adding cheese?

It should be creamy and coat the back of a spoon but not overly thick or dry.

Conclusion

This creamy mac and cheese with cream cheese is rich, cheesy, and perfectly comforting. It’s easy to make, versatile, and sure to be a hit at any meal. Whether you’re cooking for family or friends, this recipe offers a luscious twist on a classic favorite.

Mac and Cheese with Cream Cheese: Ultimate Comfort Food

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Author: Chef sara
Total Time: 45 minutes
Yield: 6 servings
Diet: Vegetarian

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Description

Rich and creamy mac and cheese made with white cheddar and cream cheese for an extra smooth and tangy finish. Easy to prepare and perfect for any comfort food craving.

Ingredients

1 pound (450g) dried pasta (elbow macaroni, shells, or penne)

5 tablespoons (70g) unsalted butter

1/2 cup (65g) all-purpose flour

5 cups (1180ml) milk, warmed (whole or 2% preferred)

1 pound (450g) white cheddar cheese, shredded

4 ounces (113g) cream cheese, softened

1/2 teaspoon fine sea salt, plus more to taste

1/2 teaspoon freshly ground black pepper

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Instructions

Cook pasta in salted boiling water for 1 minute less than package instructions. Drain.
Melt butter over medium heat in a large pot. Whisk in flour and cook 1–2 minutes until golden and fragrant.
Gradually whisk in warmed milk in thirds until smooth and thickened.
Reduce heat and stir in cream cheese until mostly melted. Add shredded cheddar in batches, stirring until melted.
Season with salt and pepper. Adjust to taste.
Stir cooked pasta into cheese sauce. Cover and let rest 5 minutes before serving.