Creamy Homemade Mac and Cheese with Cream Cheese Recipe

This homemade mac and cheese with cream cheese recipe yields a rich, creamy texture.

Use sharp cheddar and cream cheese to create a stable, flavorful sauce.

Cook the pasta al dente so it finishes cooking in the oven.

Combine the noodles with the sauce and top with buttered Panko crumbs.

Bake the dish at 350 degrees for 25 minutes until bubbly and golden.

Let the casserole rest for 10 minutes to allow the sauce to set.

Store leftovers in the refrigerator for five days or freeze for three months.

Gather the necessary ingredients for the sauce.

The sauce defines this homemade mac and cheese with cream cheese recipe. Quality ingredients ensure a smooth, rich texture. Do not substitute low-fat dairy. The sauce needs fat to emulsify properly.

The Base Roux

A roux thickens the sauce. You need equal parts fat and starch. Unsalted butter allows control over salt levels. All-purpose flour creates the body. Whole milk provides the liquid base. Skim milk results in a thin, watery sauce.

Cheese Components

Cheese selection is critical. Sharp cheddar offers the best flavor profile. It melts easily. Cream cheese acts as an emulsifier. It guarantees the sauce stays creamy and prevents separation. It adds a distinct tang.

Seasonings

Enhance the dairy flavor with spices. Salt and pepper are essential. Mustard powder cuts through the richness. It does not make the sauce taste like mustard. Garlic powder adds savory notes.

Cook the pasta and prepare the cheese mixture.

Boil the Noodles

Fill a large pot with water. Add salt. Salt flavors the pasta from the inside out. Bring to a rolling boil. Add macaroni noodles. Cook until al dente. Follow package instructions but reduce time by 1 minute. The pasta finishes cooking in the sauce. Drain the noodles. Do not rinse. Rinsing removes starch needed for sauce adhesion. Save 1 cup of pasta water. Use this liquid to adjust sauce consistency later.

Create the Base

Melt butter in a large saucepan over medium heat. Add flour. Whisk constantly for 1 minute. This cooks out the raw flour taste. Slowly pour in milk. Whisk continuously to break up lumps. Bring mixture to a simmer. Simmer until thickened. The sauce should coat the back of a spoon.

Melt the Cheese

Remove the pan from heat. High heat makes cheese oily and grainy. Add cream cheese cubes. Stir until fully melted and smooth. Ensure the cream cheese incorporates completely into the milk mixture. Add shredded cheddar slowly. Stir until the sauce is velvety.

• Sauce too thick? Splash in pasta water.
• Sauce too thin? Simmer on low heat.
• Lumpy sauce? Whisk vigorously or use an immersion blender.

Combine everything and bake to perfection.

Preheat oven to 350 degrees. Grease a 9x13 baking dish. Pour the cooked pasta into the cheese sauce. Stir well. Coat every noodle completely. Pour the mixture into the dish. Spread it evenly with a spatula. Ensure the layer is flat for consistent baking.

Add the Crust

Melt two tablespoons butter. Mix with one cup Panko breadcrumbs. Sprinkle over the pasta. Add extra shredded cheddar on top. This creates a golden, bubbly crust. The breadcrumbs add essential crunch to the creamy texture.

Bake Time

Bake for 20 to 25 minutes. Edges should bubble vigorously. The top turns golden brown. Watch closely near the end. Breadcrumbs burn fast. If the crust browns too quickly, cover the dish loosely with foil.

Remove from heat. Let rest for 10 minutes. Homemade mac and cheese recipe baked dishes need this time to set. The sauce thickens as it cools. Cutting too early makes the dish runny.

• Too brown? Tent with foil immediately.
• Not brown enough? Broil for 2 minutes.
• Sauce too thick? Add reserved pasta water before baking.

Add toppings and bake until bubbly

Prepare the Crumble

Mix melted butter with Panko breadcrumbs in a small bowl.

Spread this layer evenly over the cheesy pasta.

Add extra shredded sharp cheddar on top.

This creates a rich, crispy crust.

• Use crushed Ritz crackers for a salty, buttery crunch. Try this Ritz cracker method for best results.
• Sprinkle paprika or garlic powder for extra flavor.
• Add fresh parsley right before serving.

Baking Instructions

Preheat your oven to 350 degrees Fahrenheit.

Place the baking dish on the center rack.

Bake for 20 to 25 minutes uncovered.

The sauce must bubble along the edges.

The breadcrumb topping should look golden brown.

Adjust time if the top browns too fast.

Consult baked mac and cheese recipe oven temp guidelines if needed.

Cooling Period

Take the dish out of the oven.

Let it rest on the counter for 10 minutes.

Scoop portions while still warm.

Store leftovers for easy meals later

Refrigerate Promptly

Let the mac and cheese cool down completely.

Do not leave it out longer than two hours.

Transfer leftovers to an airtight container.

Seal it tight to prevent drying out.

Store in the fridge for three to five days.

Creamy sauces stay fresh well in cold temps.

Check out this creamy homemade mac and cheese recipe for similar storage tips.

Freeze for Longer Storage

Freeze portions you won't eat quickly.

Use freezer-safe bags or heavy containers.

Squeeze excess air out of bags.

Label with the current date.

It stays good for up to three months.

Thaw overnight in the fridge before reheating.

Reheating Guide

The cheese sauce thickens in the fridge.

Add milk or cream to loosen it up.

Use the microwave for a fast meal.

Cover the bowl with a damp paper towel.

Heat in one minute intervals.

Stir between each interval.

For the oven, cover with foil.

Bake at 350 degrees until hot.

Adding heavy cream helps restore texture.

See homemade mac and cheese recipe with heavy cream for texture tips.

Keep a batch warm in a slow cooker.

Try a homemade mac and cheese recipe crockpot for serving crowds.