You’ll love this recipe if you like this Johnny Marzetti Casserole and Baked Ravioli with Frozen Ravioli.
This mac and cheese with cream cheese is classic comfort food that comes out rich and creamy and uses stuff most people already have in the kitchen. The cream cheese is what makes it different. It doesn’t make the sauce very tangy; it just makes it thicker and smoother and helps keep the cheese from turning grainy as it cools. You end up with a sauce that stays creamy and still works when you reheat it later.
If you’ve had mac and cheese turn gluey or separate, this version is set up to avoid that so you get a smooth, creamy cheese sauce instead. You whisk the milk in slowly so the sauce comes together evenly, then use a little pasta water at the end if it feels too thick. The starch in that water helps keep the sauce smooth instead of clumping.
It’s not fussy and doesn’t need perfect measuring to turn out well. It comes together fast, so it works on nights when you don’t want a big project.
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💛 Why you’ll love this recipe
- Comes together in about 25 minutes start to finish.
- Easy for beginners — doesn’t require any special cooking skills.
- Uses simple fridge and pantry ingredients.
- Works as a main dish or side dish.
➡️ Ingredients you’ll need
⏲ How to make this creamy mac and cheese with cream cheese recipe
👉 Easy ingredient swaps
- Pasta: Elbow macaroni works best, but any short pasta like shells, rotini, or penne will do.
- Cheddar Cheese: Sharp cheddar gives more flavor, but mild cheddar or Colby Jack also work.
- Mozzarella: Swap for Monterey Jack.
- Milk: Whole milk makes the creamiest sauce, but 2% milk works too.
✨ Variations
- Cheese Options: Swap some of the cheddar for Gruyere or Gouda, or stir in a little Parmesan for a sharper, saltier flavor.
- Add Protein: Stir in cooked bacon, ham, or shredded rotisserie chicken.
- Spice: Add a pinch of cayenne or smoked paprika for a little heat.
- Vegetable Add-Ins: Mix in steamed broccoli or peas for color and texture.
〰️ How to serve
- Protein — Chicken bites, grilled steak, or barbecue.
- Salad — Cucumber salad with dill, house salad with vinaigrette, or kale and apple salad.
- Veggies — Baked zucchini, green beans, or Brussels sprouts.
- Bread — Garlic bread, cornbread, or warm dinner rolls.
💬 FAQs
Can I make this in advance?
Yes. Cook the pasta and sauce separately, then combine before serving. If refrigerating overnight, add a splash of milk or pasta water when reheating to bring the sauce back to life.
How long will leftovers keep?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring in a bit of milk or water to keep it creamy.
Can this be frozen?
You can freeze it, but it’s definitely best fresh. If freezing, let it cool completely, store in an airtight container for up to 2 months, and thaw overnight before reheating. To reheat, warm it gently on the stove or in the microwave with a splash of milk, stirring often until the sauce is smooth and creamy again.
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Mac and Cheese with Cream Cheese
Ingredients
- 14 ounces elbow macaroni
- 4 Tablespoons salted butter
- 3 Tablespoons all-purpose flour
- 2 ⅓ cups whole milk
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt, plus more to taste
- ¼ teaspoon coarse ground pepper
- 6 ounces cream cheese, softened and cut into small cubes
- 2 cups sharp cheddar cheese, freshly shredded
- 1 cup mozzarella cheese, freshly shredded
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Cook elbow macaroni until al dente, about 7-9 minutes. Before draining, scoop out about 1 cup of pasta water and set it aside. Drain the pasta and set aside.
- Make Roux: In same pot or a large skillet, melt butter over medium heat. Whisk in flour and cook for 2 minutes.
- Add Milk and Seasoning: Slowly pour in milk while whisking until smooth. Stir in Dijon mustard, salt, and pepper. Bring mixture to a gentle simmer.
- Add Cheeses: Lower stovetop heat to medium-low. Add cream cheese cubes and stir until melted. Then sprinkle in cheddar and mozzarella, a handful at a time, stirring after each addition until smooth.
- Combine Pasta and Sauce: Add cooked pasta and toss until evenly coated. If the sauce looks too thick, pour in some of reserved pasta water a few tablespoons at a time until it’s creamy and coats the noodles well.
- Serve: Remove from heat and serve.
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