Baked Mac and Cheese with Cream Cheese
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
8
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Calories
723 kcal
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Course
Main Course
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Cuisine
American
Baked Mac and Cheese with Cream Cheese
Description
The Baked Mac and Cheese with Cream Cheese utilizes elbow macaroni boiled until tender, then tossed with olive oil to prevent sticking before being placed in a casserole dish. The cheese sauce starts with a roux of butter and flour simmered with milk, then enriched with cream cheese to create a smooth, creamy texture. Mozzarella and cheddar cheeses are melted into the sauce for a blend of mild and sharp flavors. Hot sauce and Dijon mustard add subtle heat and tang, rounding out the savory profile. Optionally, a topping of panko breadcrumbs tossed with parsley and olive oil is added before baking at 350°F to produce a golden, crispy crust that contrasts the creamy interior. This recipe serves about eight large portions and offers a comforting, classic casserole texture and flavor.
Ingredients
- 1 lb elbow macaroni
- 8 tbsp butter
- 4 tbsp all-purpose flour
- 3 cups milk
- 1 tbsp hot sauce
- 1 tbsp Dijon mustard
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 8 oz cream cheese (room temp)
- 2 cups mozzarella cheese or Monterey Jack, shredded
- 2 cups cheddar cheese shredded
Toppings
- 1 cup panko bread crumbs
- 1/4 cup parsley chopped, loosely packed
- 1 tbsp olive oil
Instructions
- Preheat oven to 350°F. Shred the mozzarella and cheddar cheese, set aside.
- In a large stock pot boil pasta in heavily salted water per package directions. Drain and toss with 1 tablespoon of olive oil to prevent sticking in a 13x9” casserole dish or 12" cast iron pan coated with cooking spray. Set aside.
- In a large skillet add the butter and melt over medium heat. Whisk in the flour and cook for a minute. Add the milk and whisk to mix thoroughly. Whisk in the mustard, hot sauce, salt and pepper. Lower the heat to simmer and cook for 4 minutes, the sauce will thicken.
- Add the cream cheese and stir to melt in the sauce. Add the mozzarella and cheddar cheeses and stir to melt and incorporate. Sauce should be smooth. Pour cheese sauce over cooked pasta and stir to mix in completely.
For Toasted Topping (optional)
- Top with breadcrumb mixture and bake for 20 minutes uncovered in 350°F oven, until top is golden brown and cheese is bubbling. This should be enough for 8 large servings or 10 as a side.
Notes
- Grating cheese fresh avoids additives present in pre-shredded cheese that can affect the sauce's texture.
- The baked mac and cheese keeps well and can be reheated gently to preserve creaminess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 723 kcal
% Daily Value*
| Calories | 723kcal | 36% |
| Carbohydrates | 57g | 19% |
| Protein | 27g | 54% |
| Fat | 43g | 66% |
| Saturated Fat | 25g | 125% |
| Cholesterol | 122mg | 41% |
| Sodium | 850mg | 35% |
| Potassium | 360mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 1509IU | 30% |
| Vitamin C | 4mg | 4% |
| Calcium | 508mg | 51% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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