Mac and Cheese with Cream Cheese

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This is the best mac and cheese with cream cheese recipe: comforting macaroni baked in an ultra-creamy, smooth, cheesy sauce. Ready in under an hour.

Creamy mac and cheese with cream cheese, Gouda, or Cheddar and panko breadcrumbs. The pasta is smothered in the creamiest, tastiest, cheesiest sauce possible and topped with crunchy, rich-tasting panko. All you need are 6 ingredients and less than one hour.

Homemade macaroni and cheese is delicious! Like always! Satisfaction is guaranteed regardless of how you make it or the cheese you choose. The ultimate comfort food! However, this baked mac and cheese with cream cheese recipe brings macaroni and cheese to a new level!

Why should you use cream cheese in mac and cheese?

The main reason is that it makes the dish creamier than it would ever be without it. And that’s particularly important when baking this dish.

A stovetop recipe is always creamy, even if you don’t bother making a flour roux or adding cream, but that’s not always the case when making baked macaroni and cheese. Cream cheese will save the day!

For another easy mac and cheese recipe made with cream cheese, check out Mac and Cheese without Milk.

Recipe ingredients

• Pasta: Elbow macaroni noodles are the standard choice. However, any kind of short pasta is wonderful.

• Cheese: Sharp cheddar cheese, Gouda, or a combination of both. Use whatever you have or like best; the dish will be delicious and creamy either way.

• Cream cheese: Full-fat cream cheese.
  • Sometimes I use Philadelphia, but often enough, I use another brand or no-name, cheaper cream cheese. The recipe works perfectly, no matter the cheese I use. The most important thing for me is using pure cream cheese without additives or stuff.

• Breadcrumbs: Panko breadcrumbs are best for this recipe; they are larger and thus become crispier and more delicious. However, regular breadcrumbs are a good alternative, either plain or seasoned.

• Butter: Salted or unsalted butter, but adjust the salt accordingly.

• Whole milk or semi-skimmed milk (minimum 1.5% fat).

• Other ingredients: All-purpose flour, fine sea salt, and ground black pepper.

How to make mac n cheese with cream cheese?

You will need a round casserole dish or a cast-iron pan of about 9 inches/23cm. Or a square/rectangular casserole dish of similar capacity. If using a casserole dish, butter it well before adding the cheesy noodles. A cast-iron pan doesn’t need to be buttered, but you can do it if you wish.

• Preheat the oven to 350°F/180°C.
• Cook pasta in a large pot of salted water according to the package directions (al dente).

• In the meanwhile, make the cheese sauce.
• Melt the butter in a large pan (1). Add the flour and whisk until it is lightly golden, 1-2 minutes (don’t let it get dark) (2).

• Slowly pour in the milk. Whisk constantly to break up the clumps (3).
• Continue to whisk on medium heat until the sauce starts to simmer and thickens slightly (4).

• Turn the heat down to very low and add cream cheese, grated cheese, nutmeg, salt, and pepper. Stir well until you have a smooth and creamy cheese sauce (5).
• Drain the pasta and add it to the pan. Stir to combine (6).

• Assemble the dish: Transfer the contents of the pan to the buttered baking dish (7).
• Melt butter needed for the topping in a small pan. Add the breadcrumbs and extra grated cheese. Stir to combine. Spread the mixture on top of the casserole. (8).
• Bake for 20-25 minutes until bubbling and golden brown on top.

Variations on the recipe

• Turn this into a stovetop recipe. In this case, you will not need the panko topping.
• Additions: Cooked and crumbled bacon, cooked green peas, fresh garlic (grated), steamed broccoli or cauliflower florets, cooked and chopped chicken breast, etc.
• Add some spices like garlic powder, chili powder, Italian or Cajun seasoning, and red chili flakes or cayenne pepper for heat.

Expert Tips

• Don’t use pre-shredded cheese; its additives prevent it from melting well, and the sauce will be grainy. The best cheese for melting is freshly grated from a wedge.

• Cup measuring: I googled about measuring 1 cup of grated cheddar/Gouda in grams. The answers went from 83.5 g to 113.5 g to 235 g! So I measured out of curiosity, and 1 cup of freshly grated cheese (grated on a box grater) weighed 93 g/ 3.3 oz. I rounded up 2 cups to 200 g/ 7 oz.

• Double batch: Use a larger casserole dish.

• Make ahead: Combine cooked pasta and cheese sauce, transfer to the baking dish, and cover tightly. Refrigerate for 1-2 days. Only combine the ingredients for the topping and top the dish before baking. If you bake the mac and cheese with cream cheese directly from the fridge, increase the baking time a little bit. Or let the dish come to room temperature before baking, about 30 minutes.

Recipe FAQ

How to serve?

• Main course: Serve with salad or roasted or steamed vegetables on the side. As a main dish, the recipe will serve 4 people.

• Side dish: A perfect side dish for Roasted Chicken, Hot Lemon Pepper Wings, Baked Curry Chicken Wings,  Air Fryer Turkey Meatballs, or Air Fryer Pork Roast. As a side, the recipe will serve 6-8 people.

Check out the web story for this recipe: Instructions for Mac and Cheese with Cream Cheese

More mac and cheese recipes

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