Cream Cheesy Macaroni and Cheese
Indulge in the ultimate comfort food with this Cream Cheesy Macaroni and Cheese recipe, a rich and decadent twist on a classic favorite! Featuring tender elbow macaroni bathed in a velvety sauce made from a luscious blend of cream cheese, sharp cheddar, mozzarella, and Parmesan, this dish is the definition of cheesy perfection. The creamy base, enhanced by whole milk and heavy cream, is seasoned with a hint of paprika for subtle warmth and depth. For an extra touch of texture, top it with panko breadcrumbs lightly toasted in olive oil and baked to golden perfection. Ready in just 45 minutes, this crowd-pleaser is ideal for cozy dinners, holiday gatherings, or anytime you crave indulgent comfort. Serve warm and watch it disappear faster than you can say "seconds!"
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Recipe Information
Ingredients
- 16 ounces elbow macaroni pasta
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 8 ounces cream cheese
- 2 cups sharp cheddar cheese (shredded)
- 1 cup mozzarella cheese (shredded)
- 1 cup Parmesan cheese (grated)
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon paprika
- 0.5 cup panko breadcrumbs (optional, for topping)
- 1 tablespoon olive oil (optional, for topping)
Instructions
Bring a large pot of salted water to a boil and cook the elbow macaroni pasta according to package instructions until al dente. Drain and set aside.
In a large saucepan, melt the unsalted butter over medium heat. Once melted, whisk in the all-purpose flour and cook for 1-2 minutes to create a roux.
Gradually whisk in the whole milk and heavy cream, ensuring no lumps form. Cook the mixture for 5-7 minutes, stirring frequently, until it begins to thicken.
Reduce the heat to low and stir in the cream cheese until fully melted and incorporated.
Add the sharp cheddar cheese, mozzarella cheese, and Parmesan cheese to the sauce, stirring until all the cheeses are melted and the sauce is smooth.
Season the cheese sauce with salt, ground black pepper, and paprika. Adjust seasoning to taste.
Add the cooked macaroni to the cheese sauce and stir thoroughly to coat all the pasta evenly.
Optional step: If a crispy topping is desired, transfer the macaroni and cheese to a greased baking dish. Combine panko breadcrumbs with olive oil and sprinkle the mixture on top. Bake in a preheated oven at 375°F (190°C) for 15 minutes or until golden brown.
Serve the macaroni and cheese warm and enjoy this creamy, cheesy delight.
Nutrition Facts
Calories |
1121 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.5 g | 89% | |
| Saturated Fat | 41.3 g | 206% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 193 mg | 64% | |
| Sodium | 1540 mg | 67% | |
| Total Carbohydrate | 78.6 g | 29% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 9.1 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 995 mg | 77% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 382 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
