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
Instructions
-
Cook pasta in salted boiling water for 1 minute less than package instructions. Drain.
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Melt butter over medium heat in a large pot. Whisk in flour and cook 1–2 minutes until golden and fragrant.
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Gradually whisk in warmed milk in thirds until smooth and thickened.
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Reduce heat and stir in cream cheese until mostly melted. Add shredded cheddar in batches, stirring until melted.
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Season with salt and pepper. Adjust to taste.
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Stir cooked pasta into cheese sauce. Cover and let rest 5 minutes before serving.
Notes
- Use whole or 2% milk for best creaminess.
- Resting time lets pasta absorb sauce for perfect texture.
- Optional baking step: top with breadcrumbs and bake for 20 minutes at 350°F.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
