This baked mac and cheese – perfect for a large crowd or as a side dish – is super simple to make. The cream cheese gives it richness and a little tang.
| Level: | Easy |
| Total: | 50 min |
| Prep: | 5 min |
| Inactive: | 10 min |
| Cook: | 35 min |
| Yield: | Serves 8 to 10 servings |
Ingredients
- Kosher salt
- 1 pound elbow macaroni
- 2 1/2 cups half and half
- 1/8 to 1/4 teaspoon cayenne pepper
- 1 pound cream cheese, room temperature
- 8 ounces sharp Cheddar, shredded (about 3 cups)
- 3 ounces gruyere cheese, shredded (about 1 cup)
- 1 cup panko bread crumbs
- 4 tablespoons unsalted butter, melted
Instructions
- Set an oven rack 6 inches from the heat source and preheat the oven to 425 degrees F.
- Bring a large pot of salted water to a boil. Add the macaroni and cook until it is al dente, about 6 minutes. Strain, reserving 1 3/4 cups of the pasta water. Set aside.
- Heat the half-and-half and cayenne in a large saucepan over medium heat until it just comes to a simmer. Continue simmering until the half-and-half is reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Whisk in the Cheddar and Gruyere until all the cheese is melted and the sauce is smooth.
- Add the macaroni and the reserved pasta water to the saucepan and stir to combine. (It will look very loose, but the pasta will suck up a lot of the sauce as it bakes.) Season to taste with salt if needed. Pour into a 13-by-9-inch baking dish. Toss the bread crumbs with the butter and a sprinkle of salt in a small bowl and sprinkle evenly over the top of the macaroni and cheese. Bake until the cheese is bubbly and the bread crumbs are lightly browned and crispy, about 10 minutes.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 543 |
| Total Fat | 34 g |
| Saturated Fat | 20 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 2 g |
| Sugar | 6 g |
| Protein | 16 g |
| Cholesterol | 105 mg |
| Sodium | 424 mg |
Reviews
It made a mess with shredding and making the sauce, but tasted just as good as I’ve expected. Will definitely make again!
Sauce was delicious I added bacon and didn’t add the pasty water and a little more cayenne pepper so good will definitely make it again
I’ve made many mac n cheese recipes over the years—this truly was the best! Because of the comments I halved the cream cheese, omitted the pasta water, added dry mustard and ground nutmeg (my preference for cheese sauces) and let it sit for about 30 minutes, with the browned panko crumbs, before 15 min in the 425 degree oven. Outstanding!
Not a fan of this recipe. It was creamy but tasted too cream cheesy. The other flavors were overpowered by the cream cheese. Next time if I make it again I’ll use way less cream cheese. I’ll probably go back to my old Mac n cheese. It really is the best. More work but better
I was worried when I was shredding the gruyere cheese, because it’s stinky. I thought it would turn the kids off. But that doesn’t come through the cooked dish and the kids thought it was “the bomb” and so did I!
Best Mac and cheese recipe. Always a crowd pleaser. The gruyere gives it a rich taste. Have not tried it with chicken, but it is excellent with leftover pulled pork or brisket. Just make the recipe as is, but put meat in the bottom of the dish, top with the Mac and cheese and bake. Jalapeños give it a kick, if you like spice. Always a crowd pleaser
This is by far the best Mac n cheese recipe I’ve ever made! It’s really easy to make and it’s always a crowd pleaser! I add truffle zest when it’s done- absolutely Omazing!
Good recipe. The macaroni was creamy and delicious. the gruyere is a good cheese choice paired with the cream cheese and sharp cheddar. I do recommend adding bacon and then lemon zest at serving. the bacon and lemon gave extra flavors to balance out the dish and make a meal of it.
This now a Thanksgiving family favorite