Mac and Cheese with Cream Cheese

Close-up of creamy macaroni and cheese, showing elbow pasta coated in thick, melted cheese sauce.

Mac and Cheese with Cream Cheese

This Mac and Cheese with Cream Cheese is everything you want in a comfort meal — extra creamy, cheesy, and quick to make. Perfect for weeknights or when you need an easy side that everyone likes. It’s made with cheddar, mozzarella, and cream cheese for a velvety sauce that clings to every bite of pasta. Everything comes together in one-pot on the stovetop in about 25 minutes, and it's a family-friendly meal that kids love.

Prep Time10

Cook Time15

Total Time25

Course: Dinner, Main Dish, Side Dish

Cuisine: American

Keyword: cream cheese mac and cheese, mac and cheese with cream cheese

Servings: servings

Calories: 519kcal

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.

Notes

Shred Your Own Cheese: Freshly shredded cheese melts much better than bagged. Pre-shredded cheese is coated in anti-caking agents that can make the sauce grainy and less smooth. For the most creamy texture, use block cheese and grate it yourself.

Prepping in Advance: You can make the sauce and cook the pasta ahead of time, then store them separately in the fridge. Combine and reheat with a splash of milk or pasta water before serving.

Refrigerator Storage: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave, adding a little milk or water to keep the sauce creamy.

Freezer Storage: 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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