Description
This creamy and comforting Mac and Cheese with Cream Cheese recipe combines tender elbow macaroni with a rich cheese sauce made from cream cheese, cheddar, and milk. Finished with a crunchy buttery breadcrumb topping and baked until golden brown, this classic dish is perfect as a satisfying main or side.
Ingredients
Scale
Pasta
- 1-3/4 cups uncooked elbow macaroni
Cheese Sauce
- 6 tablespoons butter, divided
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 package (8 ounces) cream cheese, cubed
- 2 cups shredded cheddar cheese
- 2 teaspoons spicy brown mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Topping
- 3/4 cup dry bread crumbs
- 2 tablespoons minced fresh parsley
Instructions
- Preheat Oven: Set your oven to 400°F (200°C) to ensure it reaches the right temperature while you prepare the macaroni and cheese.
- Cook Macaroni: Boil the elbow macaroni according to package instructions until al dente. Drain and set aside.
- Make Roux: In a large saucepan, melt 4 tablespoons of butter over medium heat. Stir in the all-purpose flour and cook, stirring continuously until smooth and bubbling but not browned, about 1-2 minutes.
- Add Milk: Gradually whisk in the whole milk, bringing the mixture to a boil while stirring constantly. Continue cooking and stirring for 2 minutes until the sauce thickens.
- Incorporate Cheeses and Seasoning: Lower the heat and stir in the cubed cream cheese and shredded cheddar cheese until melted and smooth. Add spicy brown mustard, salt, and pepper, mixing well to combine.
- Combine Macaroni and Sauce: Add the drained macaroni to the cheese sauce, stirring gently to coat all the pasta evenly with the creamy mixture.
- Prepare Baking Dish: Grease a shallow 3-quart or 13×9-inch baking dish. Transfer the macaroni and cheese mixture into the dish, spreading it out evenly.
- Make Breadcrumb Topping: Melt the remaining 2 tablespoons of butter, then toss it with the dry bread crumbs and minced fresh parsley to coat.
- Top and Bake: Sprinkle the buttery breadcrumb mixture evenly over the macaroni and cheese. Bake uncovered in the preheated oven for 15-20 minutes or until the topping is golden brown and crisp.
- Serve: Remove from oven and let cool for a few minutes before serving warm as a deliciously creamy and crunchy mac and cheese dish.
Notes
- For a sharper cheese flavor, use extra sharp cheddar cheese.
- You can add cooked bacon or caramelized onions to the cheese sauce for extra savoriness.
- If you prefer a gluten-free version, substitute all-purpose flour with gluten-free flour and use gluten-free breadcrumbs.
- Make sure to stir the milk in gradually to prevent lumps in the sauce.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
Nutrition
- Serving Size: 1 cup
- Calories: 410
- Sugar: 4g
- Sodium: 540mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0.3g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 70mg
