I’ll never forget the bubbling, golden top of my grandma’s Extra Creamy Classic Mac and Cheesethe smell alone was like a hug from 1994. Lately, versions of this cozy dish have been everywhere online, and I get it. It’s creamy, comforting, and practically begging for a spoon.
This is the best creamy mac and cheese recipe we’ve tested, and trust meit’s simple magic. Think Velveeta, sharp cheddar, a kiss of cream cheese, and pantry-friendly like a snow day dinner. Rich, nostalgic, and totally spoon-worthy. Full details in the blog!
This recipe comes straight from a family staple we’ve made on repeat (plus a few test-batch meltdowns). It’s the kind you crave, the kind your kids actually eat. I tested it. You’ll love the secret cheese switcherooand yes, it’s chaos-proof.
Why You’ll Love This Extra Creamy Classic Mac and Cheese
There’s something magical about this recipeit’s nostalgic, rich, and irresistibly creamy. Here’s why it’s about to become your go-to:
Unbeatable texture: The combination of sharp cheddar, Monterey Jack, and two creamy liquids makes the sauce ultra-silky.
Nostalgia in every bite: It’s the kind of comfort food that feels like a warm hug on a chilly day.
Foolproof and simple: No complicated stepsjust pantry staples and a bit of whisking magic.
Customizable: Add a golden breadcrumb topping, mix in leftover veggies, or serve it just as it isit’s always crowd-pleasing.
Ingredients at a Glance
This is a straightforward recipe using ingredients you likely have already. Here’s the breakdown with a few helpful notes:
Ingredient
Amount
Notes
Macaroni noodles
3 cups (dry)
Any small pasta works toolike shells or cavatappi!
Butter
5 tablespoons
Unsalted works best so you can control the salt level.
Start with ½ tsp salt and adjust once the sauce is done.
Step-by-Step: How to Make Extra Creamy Classic Mac and Cheese
Let’s break it downyou don’t need to be a pro to ace this recipe. Here’s everything step-by-step for that best creamy mac and cheese recipe:
Cook the macaroni: Boil the pasta in salted water according to package directions. Drain and set it aside. Pro Tip: Slightly undercook the pasta if you’ll bake it later.
Make the roux: Melt butter over medium heat in a large saucepan. Whisk in the flour and cook for 2–3 minutes until it’s light golden (no raw flour taste here!).
Create the sauce: Slowly add milk and cream, whisking constantly to avoid lumps. Continue until the mixture thickens to coat the back of a spoon.
Add cheese and spice: Reduce heat to low and stir in shredded cheddar, Monterey Jack, and spices. Keep stirring until smooth and crazy creamy.
Combine: Pour the cooked pasta into the sauce and stir until every noodle is glossed in cheesy goodness.
Timing Breakdown
Step
Time (Minutes)
Cooking pasta
8–10
Preparing roux and thickening sauce
5–7
Melting cheese into sauce
3–4
Combining and serving
2–3
Helpful Hacks, Swaps & Storage Tips
This recipe is wonderfully flexible. Here’s how to make it work even if you’re missing ingredients, plus tips for storage:
Substitutions & Twists
No heavy cream? Use all milk but know it’ll be slightly less rich.
Add-ins: Stir in cooked bacon, frozen peas, or roasted broccoli before serving.
Breadcrumb topping: Add a layer of breadcrumbs mixed with melted butter and bake until golden for that classic baked mac feel.
Leftovers & Reheating
Reheating mac and cheese can be tricky, but we’ve got you covered:
Storage Method
Time
Reheating Tips
Refrigerator
Up to 4 days
Heat on the stove with a splash of milk to refresh the creaminess.
Freezer
Up to 3 months
Thaw overnight and reheat as above.
Expert Insight: Achieving the Perfect Creaminess
For an extra creamy classic mac and cheese, balancing the fat and moisture content in your cheese sauce is key. Using a blend of sharp and mild cheeses along with a bit of milk or cream ensures a smooth, velvety texture that clings beautifully to the pasta without becoming greasy or runny.
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Extra Creamy Classic Mac and Cheese Made Easy
After experimenting with a dozen variationstoo thick, too bland, or oddly grainyI finally nailed my extra creamy classic mac and cheese. It was the slow melt of real cheeses and a splash of cream that made all the difference. This recipe truly reflects those lessons learned over countless cozy family dinners.
FAQs ( Extra Creamy Classic Mac and Cheese )
What makes this mac and cheese extra creamy?
This Extra Creamy Classic Mac and Cheese gets its incredible texture from a combination of cream cheese, heavy cream, and a perfectly smooth cheese sauce made with butter and flour. The secret is using multiple types of cheese and incorporating cream cheese which adds richness and prevents the sauce from breaking. This technique creates the creamiest mac and cheese you’ll ever taste, with a velvety smooth consistency that coats every noodle beautifully.
What type of cheese works best for creamy mac and cheese?
The best creamy mac and cheese recipe uses a combination of sharp cheddar for flavor and cream cheese for ultra-smooth texture. Sharp cheddar provides that classic mac and cheese taste, while cream cheese ensures the sauce stays creamy and never becomes grainy. You can also add a bit of gruyere or fontina for extra depth, but the cheddar and cream cheese combination is what makes this the yummiest mac and cheese recipe.
Can I make this recipe in a crockpot?
Yes, you can adapt this into an easy crockpot mac and cheese recipe! Cook the pasta separately, then combine all ingredients in your slow cooker on low for 2-3 hours, stirring occasionally. The crockpot method works especially well for this extra creamy version because the gentle, even heat helps maintain that silky texture. Just be sure to add a splash of milk if it gets too thick during cooking.
How do I prevent my mac and cheese from becoming grainy?
To keep your very creamy mac and cheese smooth, always remove the pan from heat before adding cheese and stir it in gradually. Never let the cheese sauce boil once the cheese is added, as this causes the proteins to separate and create a grainy texture. Using cream cheese helps stabilize the sauce, and freshly grated cheese melts much smoother than pre-shredded varieties which contain anti-caking agents.
Can this mac and cheese be made ahead and reheated?
Absolutely! This classic creamy baked mac and cheese actually tastes even better the next day. Store it covered in the refrigerator for up to 3 days, then reheat in the oven at 350°F covered with foil to prevent drying out. You can also reheat individual portions in the microwave with a splash of milk to restore the creamy consistency. For best results, slightly undercook the pasta initially since it will continue cooking when reheated.
Why You’ll Want to Make This Extra Creamy Classic Mac and Cheese Again
Extra Creamy Classic Mac and Cheese comes together in under 30 minutes, with a silky, dreamy texture that feels like a cozy hug on a busy night. You’ll love how simple ingredients transform into the yummiest mac and cheese your family will actually finishand ask for seconds.
Try stirring in cooked bacon or swapping half the sharp cheddar for smoked gouda to shake things up. Leftovers? Pop ’em in the fridge and reheat gently with a splash of milktrust me, it keeps that creamy magic alive. A little trick I picked up from cooking with my crew!
Did this recipe bring back a favorite comfort food memory? Snap a pic, share your tweaks, or pass it on to your loved onesbecause the best creamy mac and cheese is meant to be shared and savored. You’re officially set for your next cozy, kitchen-tested family meal.
This Extra Creamy Classic Mac and Cheese is the Best Creamiest Mac N Cheese you’ll ever try. It’s a very creamy Mac Cheese With Cream Cheese style, perfect for a comforting dinner. Enjoy the yummiest mac and cheese that’s smooth and rich in every bite.
Ingredients
Scale
3 cups macaroni noodles measured dry
5 tablespoon butter
4 tablespoon all-purpose flour
2.5 cups milk I use 2%
1.5 cups heavy cream or whipping cream
2.5 cups sharp cheddar shredded
1 cup monterey jack shredded
½ teaspoon mustard powder
½ teaspoon garlic powder
½ teaspoon onion powder
pinch of smoked paprika
salt and pepper to taste I use at least ½ tsp. of salt
Instructions
Boil the macaroni noodles in a large pot of salted water according to package instructions. Drain and set aside.
In a large saucepan over medium heat, melt the butter. Add the flour and whisk to combine. Cook the mixture, whisking constantly, for 2-3 minutes until it becomes a light golden color.
Gradually add the milk and heavy cream, whisking constantly to prevent lumps. Continue cooking the mixture, whisking frequently, until it thickens and comes to a simmer.
Reduce the heat to low and stir in the grated cheddar and Monterey jack cheeses, mustard powder, onion powder, garlic powder, and smoked paprika. Stir until the cheese is fully melted and the sauce is smooth.
Add salt and pepper to taste.
Add the cooked macaroni noodles to the cheese sauce and stir until the noodles are glossy and well-coated.
Enjoy your extra creamy and cheesy mac and cheese!
Notes
Reheating instructions: If you reheat this mac and cheese in the microwave, it won’t be quite as creamy as when you make it the first time
However, I find that heating it on the stove in a pot with a bit more milk/cream added helps you get a really creamy result! This could serve 4-6 people or many more if you’re just serving it as a side
Sharing a handpicked collection of easy, healthy recipes made in our family kitchen. Rachel brings comforting classics, while Emily adds fresh, modern ideas together creating meals that are simple, flavorful, and family-friendly.
