The Creamiest Macaroni and Cheese Ever

Updated on November 7, 2017
Melissa Althen profile image

Melissa is a Certified Food Scientist with over 20 years in the food industry. New food development and matching are her specialties.

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5 stars from 1 rating of Creamy Mac N Cheese

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.

So creamy and delicious!


  • 16 oz Elbow Macaroni, Cooked al dente in salted water
  • 10 oz Cracker Barrel Extra Sharp Cheddar Cheese, Shredded
  • 6 oz Gouda Cheese, Shredded
  • 4 tbsp Butter
  • 6 oz Cream Cheese
  • 1 cup Whole Milk
  • 1/2 cup Whipping Cream
  • To Taste Salt and Black Pepper


  1. Melt the butter over low heat in a 5qt 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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    © 2017 Melissa Althen


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