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White serving dish filled with baked macaroni and cheese featuring a golden brown crust

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Ultra-Creamy Baked Mac and Cheese (with Cream Cheese)

Recipe by Ailene

The secret to a baked mac and cheese that never turns dry or grainy in the oven? A few ounces of cream cheese melted right into the sauce. This simple addition stabilizes the base, creating a velvety, foolproof texture that coats every noodle and holds up perfectly to a double layer of sharp cheddar and gooey Monterey Jack.

  • Total Time55 minutes
  • Yield1 9x13-inch pan (serves 8) 1x

Ingredients

Scale

The Cheese Blend

  • 12 oz (340 g) sharp cheddar cheese, freshly grated from the block, divided
  • 8 oz (225 g) Monterey Jack cheese, freshly grated from the block, divided

Pasta & Sauce

  • 1 lb (450 g) dried elbow macaroni
  • 6 Tbsp (85 g) unsalted butter
  • 6 Tbsp (45 g) all-purpose flour
  • 4 cups (950 ml) whole milk
  • 4 oz (115 g) full-fat cream cheese, cut into cubes and softened
  • 1 tsp dry mustard powder
  • 1 tsp kosher salt
  • 1/2 tsp garlic powder
  • 1/2 tsp freshly cracked black pepper

Instructions

  1. Prep the oven and cheeses: Preheat your oven to 375°F (190°C). Lightly grease or spray a 9×13-inch baking dish. In a large bowl, toss the grated cheddar and Monterey Jack together to combine. Set aside roughly half of this cheese mixture (about 2 ½ cups) to use for the middle layer and topping.
  2. Boil the macaroni: Bring a large pot of heavily salted water to a rolling boil. Add the elbow macaroni and cook for 2 minutes less than the package directions for al dente (the pasta should still have a firm bite, as it will finish cooking in the oven). Drain well and set aside.
  3. Build the roux: In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Whisk in the flour and cook for 1 to 2 minutes, whisking constantly, until the mixture smells faintly nutty and turns a light blonde color.
  4. Create the sauce base: Gradually pour in the whole milk about ½ cup at a time, whisking vigorously after each addition to prevent lumps. Once all the milk is incorporated, continue to cook and whisk over medium heat for 4 to 5 minutes, until the sauce thickens enough to coat the back of a spoon.
  5. Melt the cheeses: Remove the pot from the heat. Add the cubed cream cheese, dry mustard, kosher salt, garlic powder, and black pepper. Whisk until the cream cheese is completely melted and smooth. Stir in the remaining half of the shredded cheddar and Monterey Jack mixture, stirring gently until fully melted into a rich cheese sauce.
  6. Assemble the layers: Fold the drained macaroni into the cheese sauce until every noodle is evenly coated. Pour exactly half of the cheesy pasta into the prepared baking dish and smooth it out. Sprinkle evenly with half of the reserved shredded cheese. Spoon the remaining pasta over the top, then finish by scattering the very last of the shredded cheese over the surface.
  7. Bake and serve: Bake uncovered on the middle rack for 20 to 25 minutes, or until the edges are bubbling vigorously and the cheese crown is deeply golden brown. Let the dish rest for 10 minutes before serving so the sauce can settle and thicken slightly.

Notes

  • Why it works: Cream cheese contains stabilizers that act as an insurance policy for your sauce. It prevents the milk proteins and cheddar fats from separating under the high heat of the oven, guaranteeing a silky-smooth bite every time.
  • Shred your own cheese: Pre-shredded cheese in bags is coated in cellulose (an anti-caking agent) which prevents it from melting smoothly and can make your sauce gritty. Taking a few minutes to grate blocks of cheese by hand is the single most important step for the perfect texture.
  • Make-ahead instructions: You can assemble the dish up to 1 day in advance. To ensure food safety, do not leave it on the counter to cool completely; cover tightly with foil and refrigerate within 2 hours of cooking. When ready to bake, let it sit on the counter for 30 minutes. Bake covered for 20 minutes, then remove the foil and bake for another 15 to 20 minutes until golden brown, bubbling, and the center reaches a safe internal temperature of at least 165°F (74°C).

Nutrition (per serving — estimates)

Calories: 691 | Total Carbs: 52g (Fiber: 2g, Sugar: 7g) | Fat: 40g (Saturated: 24g) | Protein: 30g

Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.

  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Side Dish
  • Method: Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 generous scoop
  • Calories: 691
  • Sugar: 7g
  • Fat: 40g
  • Saturated Fat: 24g
  • Carbohydrates: 52g
  • Fiber: 2g
  • Protein: 30g

Find it online: https://foodtrackergirl.com/2026/07/27/the-foolproof-baked-mac-and-cheese-that-never-turns-grainy/