Creamy Mac and Cheese
Make the tastiest creamy mac and cheese from scratch with cream cheese, evaporated milk, and plenty of cheesy smoked cheddar flavor in every bite.
If you’re looking for the best macaroni and cheese recipe, this creamy mac and cheese deserves a spot on your dinner table. It has a rich, creamy cheese sauce made from cream cheese and evaporated milk that coats every bite of tender elbow macaroni. It’s everything you want in homemade creamy mac—smooth, cheesy, and loaded with smoky flavor from freshly shredded smoked cheddar cheese.
“Sooo tasty. Creamy and delicious! Thanks for another great recipe!!!!”
-Jeannine
Recipe at a glance
- Ready in about 25 minutes.
- Rich and creamy macaroni and cheese with incredible flavor.
- Uses simple ingredients from your local grocery store.
- Perfect comfort food for weeknight dinners and holiday meals.
- Easy to customize with your favorite types of cheese.
- Much better than a box mix.
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Ingredients you will need
Whether you are serving it as a holiday side dish alongside your favorite Southern recipes or enjoying a big bowl of macaroni as a main dish, this macaroni and cheese from scratch is guaranteed to become a family favorite. To make this easy mac recipe, you will need:
See the recipe card for full information on ingredients and quantities.
- Elbow macaroni – Classic elbow macaroni is my favorite way to make macaroni and cheese because the curved shape captures plenty of creamy cheese sauce.
- Evaporated milk – Evaporated milk adds extra richness without needing cups of milk, whole milk, skim milk, sour cream, or heavy cream. Its concentrated milk solids help create a smooth and stable sauce.
- Cream cheese – The secret ingredient in this creamy mac and cheese is room temperature cream cheese. It creates a velvety texture and adds just a small amount of tangy flavor that balances the richness of the cheese.
- Smoked cheddar cheese – Smoked cheddar gives this homemade creamy mac a subtle smoky flavor. For the smoothest results, shred your own cheese rather than using pre-shredded cheese or bagged shredded cheese, which often contains anti-caking agents that can prevent the cheese from melting smoothly.
Substitutions and variations
One of the best things about this creamy macaroni and cheese recipe is how easy it is to customize. Here are a few ways to make it your own.
- Switch up the cheese: Smoked cheddar gives this dish its signature flavor, but other cheeses work just as well. Try sharp cheddar or extra sharp cheddar cheese for a more traditional flavor, white cheddar for a richer, tangier taste, Monterey Jack for an extra creamy texture, or Pepper Jack if you like a little heat.
- Make it extra rich: For an even more decadent cheese sauce, stir in 2–4 tablespoons of heavy cream, add a few slices of American cheese for an ultra-smooth, creamy texture, or substitute half of the evaporated milk with whole milk for a lighter flavor.
- Add protein: Turn this side dish into a satisfying main course by stirring in crumbled bacon, diced ham, pulled pork, smoked sausage, shredded chicken, or cooked ground beef.
- Change the pasta: Elbow macaroni is the classic choice, but other pasta shapes work well too. Consider using, medium shells, cavatappi, rotini, penne, or farfalle.
- Add a crispy topping: For extra texture, top the finished macaroni and cheese with buttered panko or seasoned breadcrumbs, crushed buttery crackers, crispy fried onions, or Parmesan cheese.
How to make creamy mac and cheese
Step 1: Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package directions until just al dente. Drain the cooked pasta and set it aside.
Step 2: In a large saucepan or Dutch oven over medium heat, melt the unsalted butter. Slowly whisk in the evaporated milk and bring the mixture to a gentle simmer.
Step 3: Add the cubed room temperature cream cheese and whisk until completely melted and smooth.
Step 4: Stir in the salt, black pepper, and cayenne pepper. Allow the mixture to simmer for two to three minutes until it begins to thicken slightly.
Step 5: Reduce the heat to low heat. Gradually add the shredded smoked cheddar cheese, stirring until fully melted before adding more.
Step 6: Once the creamy cheese sauce is smooth and silky, add the drained pasta and stir until all the noodles are coated. Taste and adjust the seasoning if needed. Serve immediately with paprika and chopped parsley, if desired.
Tips for success
- Keep the heat at medium heat when warming the milk and low heat after adding the cheese.
- Shredding your own cheese makes a huge difference in the texture of the sauce.
- Avoid pre-shredded cheese whenever possible.
- Slightly undercook the pasta so it remains perfectly al dente.
- Don’t boil the sauce after adding the cheese.
What to serve with creamy mac and cheese
This creamy macaroni and cheese pairs well with:
Storage instructions
Storage. Store leftovers in an airtight container in the refrigerator for up to four days.
Freezing. Transfer the mac and cheese to an airtight container and freeze for up to three months. Keep in mind, the noodles will soak up a lot of the cheese sauce, so I strongly recommend following the reheating instructions below.
Reheating. Reheat leftovers in a saucepan over low heat or in the microwave. Add a splash of milk if needed to loosen the sauce and restore its creamy texture.
Creamy mac and cheese FAQ’s
Macaroni and cheese is best served immediately after cooking. However, you can shred the cheese and measure the ingredients ahead of time to make preparation quicker.
Cheese sauce can become grainy if it gets too hot. Once you begin adding the cheddar cheese, keep the heat on low and avoid boiling the sauce.
Absolutely. Transfer the prepared macaroni and cheese to a greased baking dish and bake at 350 degrees until bubbly. Because this recipe starts with an extra creamy sauce, it remains rich and creamy even after baking.
Cream cheese is stabilized with gums, so it doesn’t melt as cleanly as regular cheese. To prevent little clumps, make sure the cream cheese is very soft (or even microwave it 15–20 seconds), cut into small cubes, and whisk constantly when adding it. Even if you do end up with little clumps, don’t worry. I find that these usually break up once you stir in the pasta.
Absolutely. Simply cook the gluten-free pasta according to the package directions and proceed with the recipe as written.
Evaporated milk contains less water and more milk solids than regular milk, which helps create that thick, creamy cheese sauce without needing a flour-based roux. If you don’t have evaporated milk on hand, you could use 1 ½ cups of whole milk or heavy cream. Avoid using skim milk. Without the flour, you need some fat to help build that creamy texture, and skim milk tends to make the sauce feel thinner and less rich.
More creamy mac and cheese serving ideas
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If you made creamy mac and cheese, I’d love to hear how it turned out! Your ratings and reviews help others find the recipe and give me great feedback too.
Creamy Mac and Cheese
Ingredients
- 16 ounces elbow macaroni
- 2 tablespoon unsalted butter
- 1 can (12 ounces) evaporated milk
- 4 ounces cream cheese, room temperature and cut into cubes
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne
- 8 ounces smoked cheddar cheese, shredded and room temperature
- Paprika and chopped fresh parsley, optional (for garnish)
Instructions
- Cook the macaroni according to package directions, reducing the cook time by 1–2 minutes. Drain the pasta and set aside.
- Return the pan to the heat and melt the butter over medium heat.
- Slowly whisk in the evaporated milk and bring to a gentle simmer.
- Add the cream cheese and whisk continuously until the sauce is smooth.
- Stir in the salt, black pepper, and cayenne pepper.
- Let the mixture simmer gently for 2–3 minutes, stirring constantly, until slightly thickened.
- Reduce the heat to low. Gradually add the smoked cheddar, stirring until fully melted and smooth.
- Add the cooked macaroni and stir until the pasta is fully coated with the cheese sauce.
- Taste and adjust seasoning with additional salt and pepper, if needed. Garnish the macaroni with chopped fresh parsley and paprika, if desired.
Notes
- For the smoothest, creamiest cheese sauce, use room temperature cream cheese and cut it into small cubes before adding it to the warm milk.
- Shred your own cheese whenever possible. Pre-shredded cheese contains anti-caking agents that can prevent it from melting smoothly.
- Cook the pasta just until al dente. The macaroni will continue to absorb some of the sauce as it sits.
- Keep the heat at low after adding the cheddar cheese. High heat can cause the cheese sauce to become grainy or separate.
- If the sauce seems too thick, stir in a splash of milk until it reaches your desired consistency.
- Smoked cheddar can vary in intensity. If you prefer a milder flavor, use a combination of smoked cheddar and sharp cheddar cheese.
- This recipe is best served immediately while the sauce is hot and creamy.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently and add a little milk if needed to restore the creamy texture.
- Avoid freezing if possible. Cream cheese-based sauces can sometimes separate after thawing.
Glad you enjoyed it, Jeannine!
Sooo tasty. Creamy and delicious! Thanks for another great recipe!!!!
Yay! Thanks for coming back and letting me know how it turned out!
We made this the other night and I think its the BEST macaroni and cheese I’ve ever had. Far better than any I’ve made before. We didn’t have smoked cheddar on hand so we used sharp cheddar. It was excellent. Two thumbs up Lisa.
Mom and I had it for supper last night. The recipe’s a definite keeper. Next time I make it I’m going to try adding sauteed onions to the macaroni and a layer of Neuske’s corned beef hash to the bottom of the dish.
This sounds like a perfect meal! Love the smoked cheddar 🙂
A cold beer + homemade cheesy goodness = major awesomeness! What a perfect Friday night meal.
Ha! Hilarious post.
I love the macaroni and cheese photos – the paprika has such a nice contrast and probably great flavour too. Yum!
I know what I’ll be making as soon as I get home from vacation! Sure, I should probably be detoxing and eating lots of salads…but what’s one more decadent meal, in the scheme of things?