Homemade Mac and Cheese with Cream Cheese

5 from 2 votes

This ridiculously creamy homemade mac and cheese with cream cheese doesn't separate when reheated!

Prep Time5

Cook Time25

Total Time30

Course: Side Dish

Cuisine: American

Servings:

Calories: 736kcal

16 ounces elbow macaroni
8 tablespoons butter (divided)
6 tablespoons flour
2 cup milk
1 cup heavy whipping cream
2 cups shredded sharp cheddar (8 oz)
1 ½ cups shredded Monterey Jack (6 oz)
4 ounces cream cheese (or substitute Velveeta)
1 teaspoon ground mustard
½ teaspoon ground pepper (white pepper is ideal if you want it to blend into the sauce)
¼ cup shredded Parmesan Cheese
½ cup breadcrumbs

Bring large pot of salted water to a boil and add macaroni. Cook until al dente then drain and set aside.
Reduce the heat to medium low, melt 6 tablespoons of butter in the pot, and slowly add flour to make a light blond roux, about 4 minutes. Stir continuously to prevent burning.
Gradually add milk and cream to the roux. Once all milk is blended with flour, add shredded cheese in small batches at a time, ensuring each batch is melted into the sauce before more cheese is added. Finally, melt cream cheese into the sauce, stirring to combine.
Add seasonings to the sauce and stir in cooked macaroni.
Place breadcrumbs and 2 tablespoons of butter in a pan on medium heat and stir to ensure crumbs are coated with butter. Cook until crumbs are starting to brown. Remove from pan and mix with shredded Parmesan cheese.
Sprinkle buttered breadcrumbs and Parmesan mixture over mac and cheese and place under broiler in oven safe pan until crumbs brown.
Remove from oven, let cool briefly and serve.

Leftovers can be stored in an airtight container and refrigerated for up to a week.