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Best Homemade Mac and Cheese Recipe (With Cream Cheese)

Truly the BEST Homemade Mac and Cheese Recipe Ever! As Stovetop or Baked Macaroni and Cheese, learn How To Make Mac and Cheese like a pro!

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 12
Calories: 409 kcal
Course: Side Dish , Main Course
Cuisine: American

Ingredients

  • 16 ounce dried elbow macaroni
  • 3 tablespoons Butter, divided
  • 2 tablespoons all purpose flour
  • 3 cups Half & Half (or whole milk)
  • 2 cups shredded sharp cheddar, freshly grated off the block
  • 1 ½ cups shredded Muenster cheese, freshly grated
  • 4 ounces cream cheese
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon garlic powder
  • 2/3 cup panko breadcrumbs, optional

Instructions

    Cup of Yum
  1. If you want baked mac and cheese, preheat the oven to 375 degrees Set out a 9 X 13 inch baking dish. For Stovetop Mac and Cheese, skip this step.
  2. Shred both hard cheeses. Then set out the cream cheese to soften.
  3. Place a 6 quart pot of heavily salted water on the stovetop. Set on high heat and bring to a boil. Drop the pasta into the boiling water. Stir well and cook according to package instructions. Usually 6-9 minutes for al dente. DO NOT overcook the pasta; it should still be slightly firm. Then scoop out 1 cup of pasta water for later use, and drain the pasta in a large colander.
  4. Meanwhile, set another 4-6 quart pot over medium heat for the cheese sauce. Add 2 tablespoons butter to the pot, then whisk in 2 tablespoons flour. Continue to whisk for 2-3 minutes until the roux mixture is golden in color. (This ensures even thickening with no grainy texture. If the roux is too light, the texture won’t be completely silky.)
  5. Whisk the half & half into the roux, stirring until there are no clumps. Then add the cream cheese and half of the shredded cheese. Stir to melt the cheeses. Add the salt, pepper, and garlic powder. Then add all remaining shredded cheese and stir until the sauce is completely smooth. Lower the temperature to make sure the cheese sauce doesn't boil.
  6. Pour the drained pasta into the cheese sauce and stir to coat.
  7. Stovetop Macaroni and Cheese: If you like creamy stovetop mac and cheese with a smooth silky consistent texture, you are done! The sauce does thicken a little as it cools, so if you want the sauce a little saucier, stir in ½ cup of the reserved pasta water.
  8. Baked Macaroni and Cheese: If you want southern baked mac and cheese, stir in ¾+ cup of the reserved pasta water and pour the mac and cheese into the baking dish. Then toss the panko breadcrumbs with 1 tablespoon of melted butter, and sprinkle the breadcrumbs over the top. Bake for 15+ minutes, until the breadcrumbs are golden. The final product will have a crispy top and a thick saucy interior.

Notes

  • Quickie Cheat: If you are short on time, but want the crunchy breadcrumb top, you can toast the panko with the butter in a skillet. Place over medium heat and toss often. Then make the stovetop mac and cheese recipe. Pour the homemade mac and cheese recipe into a baking dish (or serving bowl) and sprinkle the crispy panko on top!

Nutrition Information

Serving 0.75cup Calories 409kcal (20%) Carbohydrates 35g (12%) Protein 16g (32%) Fat 22g (34%) Saturated Fat 14g (70%) Cholesterol 68mg (23%) Sodium 424mg (18%) Potassium 230mg (7%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 685IU (14%) Vitamin C 1mg (1%) Calcium 329mg (33%) Iron 1mg (6%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 409

% Daily Value*

Serving 0.75cup
Calories 409kcal 20%
Carbohydrates 35g 12%
Protein 16g 32%
Fat 22g 34%
Saturated Fat 14g 70%
Cholesterol 68mg 23%
Sodium 424mg 18%
Potassium 230mg 5%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 685IU 14%
Vitamin C 1mg 1%
Calcium 329mg 33%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.