Extra Creamy Mac And Cheese with Cream Cheese Sauce
Indulge in this extra creamy mac and cheese made with cream cheese for a rich and satisfying meal.
Equipment
- 1 large saucepan
- 1 baking dish greased
- 1 whisk
- 1 colander
Ingredients
Main Ingredients
- 16 oz elbow macaroni
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 8 oz cream cheese softened
- 2 cups sharp cheddar cheese grated
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
Instructions
Preparation
- Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
Make the Cheese Sauce
- In a large saucepan over medium heat, melt the butter. Stir in the flour to create a roux.
- Gradually whisk in the milk, ensuring there are no lumps.
- Add the cream cheese, stirring until melted and smooth. Season with garlic powder, onion powder, salt, and pepper.
- Stir in the cheddar cheese until fully melted and incorporated into the sauce.
Combine and Bake
- Mix the cooked pasta with the cheese sauce, ensuring every piece is coated.
- Preheat your oven to 350°F. Transfer the mixture to a greased baking dish and bake for 20-25 minutes.
Serving
- Allow the dish to rest for a few minutes before serving. Enjoy your extra creamy mac and cheese with cream cheese sauce.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheat in a 350°F oven until warmed through, adding a splash of milk if needed to restore creaminess.
Notes
Pro Tips: Use room temperature cream cheese for easier incorporation. Grate your own cheese for a smoother sauce. Ingredient Substitutions: Swap cheddar for gouda or pepper jack for a different flavor. How to Serve: Pair with a fresh salad or roasted vegetables. Storage & Freshness: Store in the fridge for up to 4 days, or freeze for longer storage. Make-Ahead Tips: Prepare the sauce in advance and combine with pasta just before baking.