If you’re looking for an easy recipe for creamy macaroni and cheese then look no further! This super Creamy Macaroni and Cheese is easy to make on your stovetop for a yummy weeknight meal or pour in casserole dish to bake and take!
I know there is a gazillion recipes for macaroni and cheese! I’ve been a food blogger for over 5 years and have yet posted a classic, everyday go-to macaroni and cheese recipe! It’s about time I did!
My son is a mac and cheese connoisseur and yes I will admit he likes the box stuff from time to time. C’mon what kid doesn’t? I’ll even admit to consuming my fair share of Kraft Mac and Cheese through the years but nothing compares to real down home mac and cheese.
I remember the first time making this years ago and it was a little bite of heaven. I made it for a group and I couldn’t believe how everyone went crazy for it. After all it’s just macaroni and cheese. Since then I’ve made this recipe more times then I can remember and tweaked it to make this the ultimate mac and cheese you’ve ever tasted. I have tried a ton of different mac and cheese recipes some very basic using Velveeta and others that were fancy using gouda, fontina and gruyere. This macaroni and cheese doesn’t use another fancy but it does have a secret ingredient that makes this irresistibly creamy. Aside from using a combination of mild and sharp cheddar I also use cream cheese. The cream cheese just melts and blends right into the sauce to make it super smooth and creamy.
Macaroni and cheese is the ultimate comfort food and now that fall is in full swing what better way to enjoy a cozy fall day then with a bowl of this super creamy macaroni and cheese. And once you give this recipe a try you’ll see why it’s my favorite go-to creamy macaroni and cheese recipe that is completely irresistible!
More creamy, cheesy pasta favorites
Creamy Macaroni and Cheese
- 1 pound box elbow macaroni
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 8 ounce package regular cream cheese cut into cubes
- 8 ounce brick mild cheddar cheese shredded
- 1 cup shredded sharp cheddar cheese
- 1/2 teaspoon salt plus additional to taste
- 1/4 teaspoon black pepper plus additional to taste
Cook pasta to al dente per package directions. Drain and set aside.
Melt butter in a large pot over medium heat.
Stir in flour until blended and combined to create a roux.
Gradually stir in milk about 1/2 cup at a time allowing sauce to thicken slightly before adding more.
Once all the milk is added continue to cook, stirring occasionally until sauce has thickened, about 4-5 minutes.
Add in cream cheese and cheeses and stir occasionally until melted.
Stir in cooked macaroni until coated with sauce.
Season with salt and pepper.
Serve immediately or transfer to a casserole dish and cover until ready to serve.
To get the best results shred cheese yourself opposed to purchasing pre-packaged shredded cheese. For this recipe an 8 ounce brick of mild cheddar was used then shredded using a grater which makes about 2 cups shredded cheddar cheese. I also purchase a block of sharp cheddar and grate 1 cup.