Creamy Mac and Cheese
A comforting and versatile macaroni and cheese that comes together quickly for busy weeknights or family meals.
Ingredients
Pasta and Dairy
- 8 oz macaroni or your favorite pasta shape Elbows, shells, or cavatappi work great
- 1 cup cream cheese Room temperature
- 2 cups shredded cheddar cheese Sharp or medium; freshly shredded melts best
- 1/2 cup milk Whole milk gives the creamiest result
Seasonings
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- to taste Salt and pepper
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente according to the package. Drain and set aside.
Sauce
- Return the pot to medium heat. Add the cream cheese and milk. Stir continuously until the cream cheese melts and the mixture becomes smooth.
- Reduce heat to low. Add the shredded cheddar, garlic powder, and onion powder. Stir until the cheese melts into a creamy sauce. Keep the heat low to avoid graininess.
Combine
- Add the cooked macaroni to the sauce. Toss gently until every piece is coated. If the sauce is too thick, loosen with a splash of milk or reserved pasta water.
- Taste and season with salt and pepper. Serve immediately while warm.
Notes
For a nuttier depth, swap half the cheddar for Gruyère or fontina. Use low-fat dairy for a healthier option, but the sauce may be thinner. Add a few tablespoons of ricotta for a lighter binder.