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The Creamiest Macaroni and Cheese Ever

Melissa is a certified food scientist with over 20 years in the food industry. New food development and matching are her specialties.

So creamy and delicious

So creamy and delicious


  • 16 ounces elbow macaroni, eooked al dente in salted water
  • 10 ounces Cracker Barrel extra sharp cheddar cheese, shredded
  • 6 ounces gouda cheese, shredded
  • 4 tablespoons butter
  • 6 oz cream cheese
  • 1 cup whole milk
  • 1/2 cup whipping cream
  • Salt and black pepper, to taste


  1. Melt the butter over low heat in a 5 quart Dutch oven.
  2. Cut up the cream cheese up, and add it to the butter, stirring rapidly until the cream cheese starts to melt.
  3. Add the milk and cream, and continue to stir constantly.
  4. Begin slowly adding the shredded cheeses by the handful, stirring as they melt.
  5. When the sauce is almost smooth, add the cooked macaroni and stir for another minute to finish melting the cheese.
  6. Salt and pepper to taste. *I did not have to add any salt, so be sure to taste first.
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What Makes This Recipe Different

  • Cream cheese helps to thicken this sauce instead of flour.
  • The cheeses you select are important. Try to stick to easy-melting varieties. I prefer to buy blocks of cheese and shred it myself. Freshly shredded cheese makes a creamier sauce.
  • A food processor makes shredding cheese a breeze.

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© 2017 Melissa Holton

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