Name: Creamy Macaroni and Cheese
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 8 oz macaroni or your favorite pasta shape (Cavatappi or shells hold sauce well.); 1 cup cream cheese, room temperature (Full-fat yields the silkiest sauce; use neufchâtel for a lighter option.); 1/2 cup milk (Whole milk or 2% recommended; swap for unsweetened oat milk for dairy-free-ish creaminess.); 2 cups shredded cheddar cheese (Sharp cheddar gives better flavor; mix mild and sharp for creaminess.); 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; Salt and pepper (To taste.)

I learned this creamy macaroni and cheese recipe years ago as a weeknight lifesaver — rich, silky, and quick enough for busy evenings. It’s a no-fuss version that leans on cream cheese to build an ultra-satin sauce, then folds in sharp cheddar for that classic tang. Serve it plain for picky eaters, dress it up with breadcrumbs or bacon for guests, or use it as a cozy side for Sunday dinners.

I’ve adapted this to be forgiving: room-temperature cream cheese for smooth melting, low heat when adding shredded cheddar, and a splash of reserved pasta water if the sauce tightens up. If you like a slightly different take, compare notes with Tini’s Macaroni and Cheese to see a similar, fuss-free approach.

Why you’ll love this dish

This recipe hits the sweet spot: fast, budget-friendly, and reliably kid-approved. It’s ready in about 20 minutes, uses pantry staples, and produces a very creamy finish without a roux or complicated béchamel. Because the base is cream cheese plus milk, it stays smooth and glossy — perfect for dinner when you want comforting results with minimal babysitting.

“Absolutely the creamiest mac I’ve made at home — no graininess, and my family polished off two bowls each.” — a happy home cook

When it shines:

Weeknight dinners when time is short
Potlucks or casual gatherings where people love comfort food
As a base for add-ins like roasted vegetables, pulled chicken, or crispy breadcrumbs

How this recipe comes together

Short overview so you know what to expect:

Boil the pasta until al dente and drain it.
Melt room-temperature cream cheese with milk in the pot until silky.
Lower the heat and stir in shredded cheddar and seasonings until a smooth sauce forms.
Toss the drained pasta in the cheese sauce, loosen if necessary, and serve hot.

If you want extra tips while cooking, this quick walkthrough pairs well with techniques from Tini’s macaroni guide, which emphasizes staying off high heat when combining cheeses.

What you’ll need

8 oz macaroni or your favorite pasta shape (cavatappi or shells hold sauce well)
2 cups shredded cheddar cheese (sharp cheddar gives better flavor; mix mild and sharp for creaminess)
1 cup cream cheese, room temperature (full-fat yields the silkiest sauce; use neufchâtel for a lighter option)
1/2 cup milk (whole milk or 2% recommended; swap for unsweetened oat milk for dairy-free-ish creaminess but expect different flavor)
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and pepper to taste

Substitution notes: Swap part of the cheddar for Gruyère or smoked cheddar for depth. If you want a gluten-free version, use GF pasta. For a sharper tang, add 1 teaspoon Dijon mustard when you add the cheddar.

Directions to follow

Bring a large pot of salted water to a rolling boil. Add the macaroni and cook until al dente according to package directions. Drain and set aside.
Return the empty pot to medium heat. Add the room-temperature cream cheese and milk. Stir constantly until the cream cheese melts and the mixture is smooth. Keep the heat moderate so it doesn’t scorch.
Turn the heat to low. Add the shredded cheddar, garlic powder, and onion powder. Stir slowly until the cheddar melts into a velvety sauce. Low heat prevents the cheese from separating and becoming grainy.
Add the cooked macaroni back to the pot. Toss gently until every piece is coated in sauce. If the sauce seems too thick, loosen it with a splash of milk or a tablespoon or two of the reserved pasta water.
Taste and adjust seasoning with salt and plenty of freshly ground black pepper. Serve immediately while warm.

Quick timing: pasta 8–10 minutes, sauce 4–6 minutes, total about 18–20 minutes.

Best ways to enjoy it

Serve this macaroni and cheese straight from the pot for the creamiest mouthfeel. For a baked top:

Transfer to a buttered baking dish, sprinkle with panko mixed with a little melted butter, and broil 2–3 minutes until golden.
Pairings:
A crisp green salad or roasted Brussels sprouts adds contrast.
Barbecue pork, roasted chicken, or a simple seared steak turn it into a full meal.
For inspiration on creamy-comfort pairings, try this take on creamy bacon and pea carbonara to see how protein and veggies can complement a rich pasta.

Storage and reheating tips

Refrigerator: Cool to room temperature within two hours, then store in an airtight container for up to 3–4 days.
Freezing: Not ideal for texture, but you can freeze in a sealed container for up to 1 month. Thaw overnight in the fridge before reheating.
Reheating: Gently rewarm on the stovetop over low heat, stirring in a splash of milk (or reserved pasta water) to restore creaminess. Microwave in short 30-second bursts, stirring between, and add milk if needed.
Food safety reminder: Don’t keep hot pasta out at room temperature for more than two hours to prevent bacterial growth.

Pro chef tips

Use room-temperature cream cheese. Cold cream cheese creates lumps and more work.
Shred your own cheddar from a block. Pre-shredded cheese often contains anti-caking agents that can stop it from melting smoothly.
Keep heat low when adding shredded cheddar; high heat can make dairy proteins seize and the sauce grainy.
Reserve 2–3 tablespoons of pasta water before draining. The starch helps loosen and bind the sauce without thinning flavor.
If you like a silkier sauce, add a teaspoon of butter at the end and stir — it rounds the flavor and sheen.

Creative twists

Buffalo Mac: Stir in 2–3 tablespoons hot sauce and top with blue cheese crumbles.
Veggie Boost: Fold in roasted cauliflower or steamed broccoli for color and texture.
Protein Add: Stir in shredded rotisserie chicken or crispy bacon at the end. For a full meal idea, check this creamy chicken pairing: creamy chicken and potatoes.
Low-carb: Use cauliflower florets in place of pasta and reduce milk slightly for a lower-carb casserole.

Common questions

Q: How long does this mac and cheese take from start to finish?
A: About 18–20 minutes: 8–10 minutes to boil pasta and 6–8 minutes to make and combine the sauce.

Q: Can I make this ahead and reheat later?
A: Yes. Cool within two hours, refrigerate up to 3–4 days, and reheat gently with a splash of milk on the stove. Freezing is possible but changes the texture; thaw overnight before reheating.

Q: My sauce turned grainy — what happened?
A: Graininess usually comes from overheating the cheese. Next time, keep heat low when adding shredded cheddar, and use room-temperature cream cheese. Stir gently until melted.

Q: Can I use pre-shredded cheese?
A: You can, but block cheese grated fresh melts more smoothly. Pre-shredded cheese often has anti-caking agents that can hinder melting.

Q: Is there a dairy-free version?
A: Substitute dairy-free cream cheese and a plant-based shredded cheese, and use unsweetened plant milk. Expect a different flavor and slightly different texture.

Conclusion

This creamy macaroni and cheese is a fast, dependable comfort-food classic that’s easy to customize. For a baked, crowd-pleasing version with a crunchy top, see a contest-winning approach at a contest-winning baked mac and cheese recipe. If you want another silky, stove-top technique with slightly different proportions, this extra creamy classic mac and cheese offers useful comparisons and tips. Enjoy — and don’t be afraid to personalize with your favorite cheeses or add-ins.