Name: The Creamiest Mac and Cheese
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 lb elbow macaroni; 4 tbsp butter; 1/4 cup all-purpose flour; 2 cups whole milk; 1 cup heavy cream; 2 cups sharp cheddar cheese, shredded; 1 cup mozzarella cheese, shredded; 4 oz cream cheese; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp paprika (optional); 1/2 cup panko breadcrumbs (optional, for topping)

This mac and cheese recipe is the ultimate comfort food — rich, creamy, and loaded with cheesy goodness. I make it when I need something cozy, indulgent, and satisfying. It has the perfect balance of a silky smooth cheese sauce and tender pasta, all baked to golden perfection. Whether I serve it as a main dish or a side, it’s always a hit.

Why You’ll Love This Recipe

I love this recipe because it delivers everything I want in a mac and cheese. The sauce is incredibly creamy, thanks to a combination of milk, cream, and multiple cheeses. It’s easy to make with simple ingredients and can be customized to suit any taste. The texture is luxuriously smooth, and it doesn’t dry out like some baked versions do. Plus, it’s family-friendly and always disappears fast at potlucks or gatherings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Elbow macaroni
Butter
All-purpose flour
Whole milk
Heavy cream
Sharp cheddar cheese, shredded
Mozzarella cheese, shredded
Cream cheese
Salt
Black pepper
Paprika (optional, for a little extra flavor)
Panko breadcrumbs (optional, for topping)

Directions

I start by boiling the elbow macaroni in salted water until just al dente, then I drain and set it aside.
In a large saucepan, I melt the butter over medium heat, then whisk in the flour to form a roux. I let it cook for a minute or two.
I slowly add the milk and heavy cream, whisking constantly until the mixture thickens into a smooth béchamel sauce.
Next, I stir in the cream cheese until fully melted, followed by the cheddar and mozzarella. I season the sauce with salt, pepper, and paprika.
Once the cheese sauce is silky and smooth, I fold in the cooked macaroni until fully coated.
I pour everything into a buttered baking dish. If I want a crispy topping, I sprinkle panko breadcrumbs on top.
I bake it in a preheated oven at 350°F (175°C) for about 20–25 minutes, or until bubbly and golden on top.

Servings and timing

This recipe serves 6 to 8 people. It takes about 10 minutes to prep and 25 minutes to cook, making the total time roughly 35 minutes.

Variations

I sometimes switch up the cheeses based on what I have — Gruyère, Monterey Jack, or Fontina all work beautifully. For extra richness, I’ve added a splash of sour cream or a bit more cream cheese. When I want a spicy version, I stir in some diced jalapeños or a few dashes of hot sauce. I’ve also added sautéed onions for extra flavor. And when I’m making it for kids, I leave out the paprika and go light on the seasoning.

Storage/reheating

Leftovers keep well in the refrigerator for up to 4 days. I store them in an airtight container. When reheating, I like to add a splash of milk or cream to keep the sauce from drying out, then warm it on the stovetop or in the microwave. If I’m reheating a large portion, I cover it with foil and warm it in the oven at 325°F until heated through.

FAQs

How do I keep mac and cheese creamy when baking?

I make sure not to overbake it and always use a generous amount of sauce. Adding cream cheese also helps maintain creaminess.

Can I make this mac and cheese ahead of time?

Yes, I often assemble it a few hours ahead and store it in the fridge. I just let it come to room temperature before baking.

What’s the best cheese for mac and cheese?

I usually go for sharp cheddar for flavor and mozzarella for meltiness. Combining cheeses gives the best result.

Can I freeze mac and cheese?

Yes, I freeze it after baking and cooling completely. I wrap it tightly and freeze for up to 2 months. To reheat, I thaw overnight and bake until hot.

What can I add to make it more filling?

Sometimes I add cooked chicken, ground beef, or steamed veggies like broccoli. It turns it into a full meal.

Conclusion

This creamy mac and cheese is pure comfort in a dish. I love how easy it is to make and how versatile it can be. It’s rich, gooey, and totally satisfying — just the way mac and cheese should be. Whether I’m feeding my family or hosting a casual dinner, this recipe always hits the spot.