Mac and Cheese with Cream Cheese

Want to make the ultimate comfort food that much more rich, creamy, tasty and—dare we say—even more comforting? Easy! Just put some cheese on that cheese. Meaning, make some cream cheese mac and cheese. Easy to make, surprisingly complex in flavor and a great side dish or simple main course, mac and cheese using cream cheese is going to be a new go-to for you.

Why is this macaroni and cheese with cream cheese sometimes called “company mac and cheese”? Just serve it the next time you have company over and see how quickly the folks manage to invite themselves back or send you a text like: “That mac and cheese recipe with cream cheese: I need it now. Like right now.” And now it’s time to get cooking.

Ingredients for Mac and Cheese with Cream Cheese

• Elbow macaroni: You need 1-3/4 cups of this classic pasta noodle, measuring it in an uncooked state.
• Butter: Yes, this recipe uses a lot of butter. That’s a good thing, so embrace it and maybe eat lots of kale with dinner tomorrow.
• All-purpose flour: A great thickening agent, the flour helps your cream cheese mac and cheese achieve a consistency that will have your company asking when the next dinner party can be scheduled.
• Whole milk: This is a dairy-heavy recipe. Using whole milk as opposed to 2% or skim makes it a rich recipe too.
• Cream cheese: You need 8 ounces of cream cheese—the weight of many standard grocery store packages of the stuff—cut into cubes.
• Cheddar cheese: Shredded cheddar cheese is the standard bearer here, but you can also use cheeses like a Colby jack, a Monterey or even a pepper jack for some spice.
• Spicy brown mustard: Don’t like the spice so much? It’s fine to use a milder brown mustard instead.
• Dry bread crumbs: The bread crumbs add a delightful texture to this recipe, elevating the mac and cheese along with the cream cheese.
• Parsley: The freshly minced parsley is partially for looks, as is always the case with parsley, but it also adds a nice herby undertone to the dish during the baking process.

Directions

Step 1: Cook the macaroni and prepare the sauce

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Preheat the oven to 400°F. Then cook the macaroni according to the instructions on its package. Meanwhile, heat 4 tablespoons of the butter in a large saucepan. Once the butter melts, stir in the flour, mixing until the two ingredients have blended smoothy. Gradually add the milk to the pan and bring the liquid to a boil, cooking for two minutes, stirring often.

Step 2: Add the cheeses, mustard and spices

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Reduce the heat to a simmer and stir in the cheddar cheese, cream cheese, mustard, salt and pepper. Keep simmering and stirring until the sauce is melted and smooth.

Step 3: Drain the macaroni and add the sauce

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As soon as the macaroni is done cooking, drain it completely, then add the cheese sauce to the pot (use a silicone spatula to scrape the sides of the sauce pan and get as much out as you can); toss the pasta to coat it with sauce.

Step 4: Sprinkle on bread crumbs and bake

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Transfer the macaroni to a greased 3-quart or 13×9-inch baking dish. Melt the remaining butter in a sauce pan, mix in the bread crumbs and parsley, then sprinkle the mixture over the top of the macaroni and cheese. Bake the dish, uncovered, until the top is golden brown, 15 to 20 minutes. Serve and enjoy.

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Mac and Cheese with Cream Cheese Variations

• Mix up the mustard: This recipe is great with a spicy brown mustard, but it can be a revelation to try a bold Dijon, a classic yellow, a honey mustard, a German mustard or another type of this beloved condiment.
• Add some bacon: It’s a scientific fact that bacon makes everything better, so why not trust the science? For a savory take, sprinkle bacon bits (ideally semi-cooked) over the dish when you add the bread crumbs and parsley.
• Switch up the noodles: While this recipe would not be all that good with all pastas, like a spaghetti or a rigatoni, it can be used with many noodle shapes, like a penne or a bowtie. So even if you don’t have elbow macaroni, you can still make a great cheesy dish.

How to Store Mac and Cheese with Cream Cheese

You can store this rich, cheesy dish in an airtight container in the refrigerator for up to three days. Its crunchy topping will taste the best if you reheat it in the oven at 350° for 15 minutes, but you can also warm the mac and cheese on the stovetop, adding a splash of milk to keep it creamy.

Can you freeze cooked mac and cheese with cream cheese?

Actually, not only can you freeze cooked mac and cheese, but the creamier it is, the better it will taste when reheated, so this mac and cheese using cream cheese is perfect for freezing. Do so in an airtight container, and store it for up to three months.

Mac and Cheese with Cream Cheese Tips

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Should I rinse the pasta before adding it to the cheese sauce?

Don’t rinse your pasta! You’ll lose starch content, which helps the sauce stick to the noodles. Pasta is not like rice, where the extra starch can lead to an unpleasant gumminess; here, you want the touch of stickiness to grab that sauce.

How can I make this mac and cheese a one-pot meal?

You could make this a one-pot complete meal by adding sliced sausage, chopped tomatoes and chopped bell peppers during the baking stage. That would add plenty of protein and a decent dose of veggies, and the flavor profile would remain intact.

Does the cream cheese need to be cubed, or can I add it as a block?

It’s really best to cut chilled cream cheese into cubes for this recipe, as they will melt much more quickly and evenly. If you’re using a tub of cream cheese that’s harder to cube, use spoonfuls instead.