Creamiest Mac and Cheese

Boxed or frozen mac and cheese dishes don't even begin to compare to this comforting, from-scratch version that's easy, affordable, and ultra-creamy! Cheddar and cream cheese add a sharp and slightly tangy flavor to the rich sauce which coats perfectly cooked pasta. It's a great base recipe that can be tweaked to your taste by switching up the cheeses or adding some cooked veggies. Serve as a meatless main course with a green salad or as a side dish with roasted or grilled meats.

Print Recipe

Prep Time 20

Cook Time 55

Total Time 1 15

Course lunch/dinner

Cuisine American

Servings 10 people

Calories 5312.8 kcal

Equipment

1 Large Stockpot For boiling pasta
1 Large Saucepan For preparing the cheese sauce
1 Whisk Essential for a smooth roux and sauce
1 9x13 inch Baking Dish For assembling and baking
1 Box Grater or Food Processor For shredding cheese

Ingredients

Main

cooking spray
1 16 ounce package elbow macaroni
4 teaspoons kosher salt divided
2 8 ounce packages sharp Cheddar cheese
6 tablespoons butter
⅓ cup all-purpose flour
¼ teaspoon ground mustard
3 ½ cups whole milk or more to taste
3 ounces cream cheese softened
½ teaspoon ground black pepper
⅛ teaspoon cayenne pepper Optional

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
Bring a large pot of water to a boil. Add macaroni and 2 ½ teaspoons salt and cook, stirring frequently, for 5 to 6 minutes. Drain and set aside.
Shred Cheddar cheese by hand or in a food processor; set aside.
Melt butter in a large saucepan over medium heat. Whisk in flour and cook, whisking constantly, until smooth, 3 to 4 minutes. Whisk in mustard powder, then 3 ½ cups milk. Whisk occasionally until mixture comes to a simmer, then let simmer for 5 minutes.
Add cream cheese and cook, stirring often, until thick, creamy, and smooth, about 5 minutes. Add remaining 1 ½ teaspoon salt, pepper, and cayenne.
Stir in 2 cups shredded Cheddar. Turn off the heat and let cheese melt. Stir in cooked macaroni. Add up to ¼ cup milk if you feel like the mixture is too thick.
Layer ½ of the pasta mixture in the bottom of the prepared baking dish. Top with 1 ½ cups Cheddar. Spread remaining pasta mixture over top and sprinkle with remaining Cheddar.
Bake in the preheated oven until golden and bubbly, 25 to 30 minutes. Creamiest Mac and Cheese. Allrecipes

Notes

For the ultimate creamy texture, avoid pre-shredded cheese as it often contains starches that can make the sauce gritty. Always shred your own. When preparing the roux, ensure it cooks for the full 3-4 minutes to eliminate any raw flour taste, but keep it light for a classic béchamel. Warming your milk slightly before adding it to the roux can help prevent lumps. Adjust the consistency of the final sauce with a splash of warm milk before baking, as it will thicken further in the oven. Do not overbake; look for a golden, bubbly top, but be careful not to dry out the interior. A touch of cayenne adds depth without overwhelming the classic cheddar flavor.