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I love it because it adds great flavor and really ensures that the sauce is creamy.Find the recipe card at the end of the post. Cream cheese is an unusual ingredient in Mac and cheese.It will soften and cook more in the oven. Make sure you undercook the pasta a bit in the boiling water.The second sauce ensures that the finished dish will be creamy.Adding the cheese to the hot pasta just as it finishes cooking helps prevent this by sealing some of the pasta. Pasta can absorb a surprising amount of liquid after it’s cooked.The proportions in this recipe are correct. Make sure you undercook the pasta at first so it will finish cooking in the sauce and absorb that flavor.That’s the only utensil that will really remove lumps and make the mixture smooth. You have to use a whisk to combine the cream cheese and the milk.Oh and use the leftovers (if any) to make Meatball Mac and Cheese! Tips for the best Super Creamy Mac and Cheese: Stir everything together over low heat until the pasta is al dente and the sauce is really creamy.Įnjoy this fabulous recipe for Super Creamy Mac and Cheese and make it when it’s cold and sleety outside. Omit the pasta water, reduce the last amount of light cream to 1 cup. You can make this without baking for an even creamier version. So don’t be alarmed when you see how runny the mixture is when it goes into the baking dish.

In order to have a creamy finish, any baked Mac and Cheese has to have a lot of liquid. I decided to make two sauces – one made right on the pasta, and another in the microwave, stirred into the pasta just before it’s baked. So getting a nice Mac and Cheese is a challenge. And I love how creamy the sauce is – even though it’s full of all kinds of emulsifiers and additives and color that I’m allergic to. In fact, I should be embarrassed to admit that my favorite is the boxed Kraft Mac and Cheese. Nothing like this Super Creamy Mac and Cheese. Unless you are going to make a stovetop recipe, the baked ones are never creamy enough. But the homemade version always seems to fall short.