Extra Cheesy Mac and Cheese with Cream Cheese

If you’re chasing the ultimate creamy, rich, and extra cheesy mac and cheese, look no further than this Extra Cheesy Mac and Cheese with Cream Cheese recipe. This version is all about texture — smooth, velvety, luscious cheese sauce that hugs every noodle.

Adding cream cheese to mac and cheese is a simple trick that completely changes the game. It brings a subtle tang, balances the richness, and creates a sauce that stays silky even after cooling. No grainy texture, no separation — just buttery, cheesy perfection every time.

Whether you’re making it for a cozy dinner at home, a family gathering, or to win over picky eaters, this recipe guarantees everyone goes back for seconds. It’s indulgent, easy to make, and tastes like restaurant-style comfort food at home.

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Why Cream Cheese Makes Mac and Cheese Better

The secret weapon in this dish is cream cheese. Unlike regular mac and cheese made with just cheddar or processed cheeses, cream cheese acts as a natural stabilizer — keeping the sauce smooth and preventing it from breaking.

Here’s why it’s so effective:

• It adds silky texture to the sauce without needing a roux.

• It creates a rich mouthfeel and balances sharper cheeses.

• It gives that classic creamy tang that makes the flavor pop.

• It prevents reheated leftovers from becoming grainy or oily.

Once you try it, you’ll never want to make mac and cheese without it again.

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Ingredients

For the Mac and Cheese

• 1 pound elbow macaroni (or cavatappi, shells, or penne)

• 3 tablespoons unsalted butter

• 4 ounces cream cheese, softened and cubed

• 2 cups whole milk

• 1 cup heavy cream (or half-and-half for a lighter version)

• 3 cups shredded sharp cheddar cheese

• 1 cup shredded mozzarella cheese

• 1 cup shredded Monterey Jack or Colby Jack cheese

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ½ teaspoon mustard powder (optional, enhances flavor)

• ½ teaspoon salt (adjust to taste)

• ¼ teaspoon black pepper

• ¼ teaspoon paprika (optional for color and mild smokiness)

Optional Topping (for baked version)

• 1 cup shredded cheddar cheese

• ½ cup panko breadcrumbs (for crisp texture)

• 2 tablespoons melted butter

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Equipment

• Large pot for boiling pasta

• Medium saucepan for the cheese sauce

• Whisk and wooden spoon

• Baking dish (if baking version)

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How to Make Extra Cheesy Mac and Cheese with Cream Cheese

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.

2. Add the pasta and cook 1 minute less than package directions (it will continue cooking in the sauce).

3. Drain and set aside, reserving ½ cup of pasta water.

Pro Tip: Drizzle a teaspoon of melted butter or olive oil over the drained pasta and toss to prevent sticking while you make the sauce.

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Step 2: Make the Creamy Cheese Sauce

1. In a large saucepan, melt butter over medium heat.

2. Add cream cheese cubes and whisk until melted and smooth — it should form a creamy base.

3. Slowly pour in the milk and heavy cream, whisking constantly to combine.

4. Let it warm through (do not boil), stirring until it’s smooth and slightly thickened.

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Step 3: Add the Cheese and Seasoning

1. Lower the heat to medium-low and add cheddar, mozzarella, and Monterey Jack, one handful at a time.

2. Stir until each addition melts completely before adding more.

3. Add garlic powder, onion powder, mustard powder, salt, pepper, and paprika.

4. Stir until the sauce is glossy, rich, and coats the back of a spoon.

Optional Tip: If the sauce is too thick, add a splash of the reserved pasta water or milk to thin it slightly.

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Step 4: Combine Pasta and Sauce

1. Add the cooked pasta into the sauce.

2. Gently fold to coat every piece evenly.

3. Taste and adjust seasoning — add more salt or pepper if needed.

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Step 5 (Optional): Bake for a Crispy Top

If you love a golden crust, bake it!

1. Preheat oven to 375°F (190°C).

2. Pour the creamy mac and cheese into a greased 9×13-inch baking dish.

3. In a small bowl, mix breadcrumbs, melted butter, and 1 cup shredded cheddar.

4. Sprinkle over the top and bake uncovered for 15–20 minutes, or until golden and bubbly.

5. Let it rest for 5–10 minutes before serving.

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Why This Recipe Works

• Cream cheese keeps the sauce stable — no breaking, no separation.

• Multiple cheeses (cheddar, mozzarella, and Jack) give both sharpness and creaminess.

• Heavy cream and milk blend create the ideal sauce texture — rich but not heavy.

• Optional baking step adds texture contrast between creamy interior and crisp top.

It’s the best of both worlds: smooth and melty inside, with a touch of crust if you choose to bake.

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Tips for Perfect Creamy Mac and Cheese

• Grate your own cheese: Pre-shredded cheese has anti-caking agents that prevent smooth melting.

• Don’t overheat the sauce: Too much heat can cause the cheese to separate.

• Use full-fat dairy: Skim milk or low-fat cream cheese won’t give the same texture.

• Add cheese gradually: This ensures a velvety consistency.

• Adjust consistency before baking: The sauce should look slightly loose; it thickens as it bakes and cools.

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Flavor Variations

Three-Cheese Deluxe

Use equal parts cheddar, Gruyère, and mozzarella for a deeper, gourmet flavor.

Spicy Kick

Add a pinch of cayenne, diced jalapeños, or a drizzle of hot sauce to the sauce.

Veggie Lover’s Version

Stir in roasted broccoli, spinach, or caramelized onions for color and nutrients.

Chicken Mac and Cheese

Fold in shredded rotisserie chicken or grilled chicken cubes for a hearty main dish.

Garlic Herb Mac

Infuse the milk with a smashed garlic clove and sprigs of thyme before making the sauce for a restaurant-quality twist.

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Serving Suggestions

This extra cheesy mac and cheese can shine on its own or complement other dishes beautifully.

Serve with:

• Grilled or baked chicken

• Roasted vegetables or steamed broccoli

• Garlic bread or cornbread

• Simple green salad with lemon dressing

Occasions:

• Family dinners

• Weekend comfort meals

• Potlucks and gatherings

• Thanksgiving or Christmas sides

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Make-Ahead & Storage

Make Ahead:

• Prepare the mac and cheese, then store (unbaked) covered in the refrigerator for up to 24 hours.

• Add a splash of milk before baking since the pasta absorbs some liquid as it sits.

To Store Leftovers:

• Refrigerate in an airtight container for up to 4 days.

To Reheat:

• Warm on the stovetop with a splash of milk, stirring until creamy again.

• Reheat in the oven at 350°F for 15 minutes if baked.

To Freeze:

• Cool completely, portion into airtight containers, and freeze up to 2 months.

• Thaw overnight in the fridge before reheating gently on the stove or oven.

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Frequently Asked Questions

Can I skip the heavy cream?
Yes. You can replace it with whole milk or half-and-half, though the sauce will be slightly lighter.

Can I make this gluten-free?
Yes — just use gluten-free pasta and breadcrumbs for the baked version.

Why did my sauce separate?
It’s likely overheated or the cheese was added too quickly. Keep the temperature low and add cheese gradually.

Can I use low-fat cream cheese?
You can, but full-fat yields the richest and creamiest result.

Can I make this on the stovetop only?
Absolutely. Skip the baking step and serve right from the pot for an ultra-creamy stovetop version.

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Nutrition Information (Approximate per serving)

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Why You’ll Fall in Love with This Recipe

This Extra Cheesy Mac and Cheese with Cream Cheese isn’t just another pasta dish — it’s comfort food perfection. The sauce stays silky, smooth, and luscious, and every forkful delivers rich, cheesy flavor that feels both nostalgic and luxurious.

It’s the kind of mac and cheese that brings everyone to the table — the crispy-edge lovers, the sauce-seekers, the kids, and the grown-ups who never stopped loving this classic.

It’s a one-bowl wonder you can dress up for special dinners or keep simple for weeknights. Either way, it’s the kind of recipe that becomes a forever favorite.