Cream Cheese Mac and Cheese is a game-changing recipe for mac and cheese lovers. It's so creamy and incredibly cheesy that you will be going back for seconds. It's a simple recipe, but the flavor is so impressive that it might even replace your favorite classic macaroni and cheese.
Whenever I'm looking for a straightforward pasta side dish, mac and cheese is my go-to. It's easy to make and pairs well with a variety of proteins. However, this cream cheese version is even better. The sauce is decadent and velvety smooth. I love the tangy flavor the cream cheese adds to it.
If you want more unique mac and cheese recipes, I recommend smoked lobster mac and cheese and chicken bacon ranch mac and cheese.
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Why You'll Love This Recipe
- It's ready in under 30 minutes: This homemade macaroni and cheese with cream cheese is ready to enjoy in less than 30 minutes, making it ideal after a busy day.
- It's versatile: You may serve this mac and cheese with anything that you want, from chicken to salad!
- It's easy to make: This is a simple recipe, too. Even if you don't cook often, you can still pull off the creamiest mac and cheese ever.
Ingredients
Below, I've included the most important ingredients needed for this macaroni and cheese with cream cheese recipe.
- Macaroni: You may use any pasta shape that you like, but classic elbow macaroni is my favorite. Medium shells and rotini are great substitutes.
- Butter: I like salted butter in the roux because it ensures that every layer of this dish is well seasoned. If you prefer unsalted butter, taste your sauce and adjust the salt as needed.
- Milk: Whole milk works best to keep this macaroni and cheese with cream cheese perfectly rich and creamy. I find that 2% works in a pinch, but not fat-free. Make sure it's at room temperature to keep the sauce smooth.
- Dijon mustard: This adds a little zing to the mac and cheese that helps balance the richness without adding heat.
- Cream cheese: Cut it into cubes so it melts more easily. I also recommend that you allow it to soften so it melts quickly as well.
- Shredded cheese: I use a combination of mozzarella and sharp cheddar cheese. You may swap either of them for any variety of cheese you prefer. Shred the cheese yourself, I promise it melts more smoothly!
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Buffalo: Stir in some buffalo sauce to add a little heat.
- Add bacon: Add some chopped cooked bacon for texture and a little smokiness.
- Gluten-free: Use gluten-free macaroni and swap the flour for a cornstarch slurry made with some of the milk.
How to Make Cream Cheese Mac and Cheese
Here are the instructions needed for this mac and cheese with cream cheese recipe. Don't forget to take out your milk and cream cheese before you get started!
Step 1: Cook the pasta. Boil a pot of water and then cook the elbow macaroni according to the package directions. Then, drain and set it aside.
Step 2: Make the roux. Next, combine butter and flour and cook them over medium heat for about 3 minutes or until thickened.
Step 3: Add the milk. Then, gradually whisk in the milk, mustard, salt, and pepper. Allow the sauce to simmer and thicken for about 2 minutes
Step 4: Stir in the cheese. Now you can add the cream cheese and shredded cheese to the sauce. Stir until it's all melted and smooth.
Step 5: Fold in the pasta. Take the pot off the heat and add the cooked pasta.
Step 6: Serve. Give the mac and cheese a good stir and serve it hot!
Recipe Tips
- Don't boil the milk: Watch the heat when you stir in the milk. If the heat gets too high, it can burn or curdle.
- Don't add the cheese too early: Stir in the cream cheese and shredded cheese once the sauce begins to thicken. It doesn't need to be cooked, just melted, and cooking it too long may cause it to separate.
- Cook the raw taste out of the flour: Allow the roux some time to cook down before you add the milk. It will brown slightly, and this is fine. Otherwise, your mac and cheese will taste of raw flour.
This classic skillet mac and cheese is an easy and cheesy recipe you should try.
You're on this post because you love macaroni and cheese (who doesn't?). A super delicious spin on this classic is our easy fried mac and cheese balls. Great as an appetizer, great on game day. Pop one in your mouth and you'll be a lover for life.
Storage Directions
- Storing: Store any leftovers of your creamy mac and cheese with cream cheese in an airtight container and keep it in the refrigerator for up to 4 days. You may freeze it for up to 6 months.
- Reheating: Transfer the mac and cheese to a saucepan over low heat and warm it gently for 5-10 minutes. You may use the microwave and reheat a portion in 1-minute intervals, just stir between each one.
Serving Suggestions
- Enjoy a southern-style dinner featuring country-style ribs, jalapeno coleslaw, and a side of this macaroni and cheese with cream cheese.
- Chicken is great, too! Make a simple dinner with butterfly chicken drumsticks or even bacon-wrapped chicken thighs with this mac and cheese to create a tasty and filling meal.
- Serve it with a mixed green salad to keep your meal light and simple!
Recipe FAQs
Overcooking the pasta makes it mushy very quickly. I cook it separately and then add it after the sauce is finished. Don't continue to cook the macaroni in the sauce to keep it from getting too soft.
When reheating leftover mac and cheese with cream cheese, I like to add a little moisture if it looks dry. This can be a splash of milk or cream!
If you want a thinner sauce, add a little more milk or reserve some of the pasta water and add a couple of tablespoons at a time until you reach your desired consistency.
More Delicious Pasta Recipes
Do you like pasta recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Cream Cheese Mac and Cheese
Ingredients
- 1 16oz box uncooked macaroni pasta
- ¼ cup salted butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk at room temperature
- 2 teaspoons Dijon mustard
- ½ teaspoon black pepper
- 1 ½ teaspoon salt
- 1 8oz block of cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
Instructions
- In a large pot or Dutch oven, prepare the pasta according to package instructions. Drain (don't rinse) and set it aside.
- In the same large pot, melt the butter over medium heat. Once the butter is melted, sprinkle in the flour and whisk together until smooth. It'll be slightly thick. Keep whisking and heating over medium heat for about 3 minutes or until very smooth and the flour taste has dissipated.
- Slowly whisk in the room-temperature milk. Once well combined, flavor with mustard, pepper, and salt. Cook on medium-high, until almost simmering, while whisking occasionally for about 2 minutes or until the milk is hot and almost simmering.
- Break the cream cheese up into pieces and drop them into the sauce, followed by the mozzarella and the cheddar cheese. Stir until completely melted and very smooth. At this point, the sauce should be slightly thickened but not chunky or stringy.
- Remove from the heat and add the pasta. Stir until all the pasta is covered in sauce. Serve warm.
Notes
- Watch the heat after you add the milk to ensure that it doesn't get too hot and curdle.
- Allow the roux a few minutes to cook, so you don't get the taste of raw flour.
- Add a splash of milk or cream when reheating leftover mac and cheese with cream cheese if it seems dry.
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