No need for a flour-and-butter roux in this easy stovetop version of an old favorite: The cream cheese adds body and richness. If your mac and cheese gets a little stiff as it cools, just stir in some warm water to smooth it out – it works like a charm!
| Level: | Easy |
| Total: | 45 min |
| Prep: | 5 min |
| Inactive: | 10 min |
| Cook: | 30 min |
| Yield: | 8 to 10 servings (about 8 cups) |
| Level: | Easy |
| Total: | 45 min |
| Prep: | 5 min |
| Inactive: | 10 min |
| Cook: | 30 min |
| Yield: | 8 to 10 servings (about 8 cups) |
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, shredded (about 1 cup)
Instructions
- 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 cup 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 to the saucepan and stir to combine. Stir in some of the reserved pasta water to thin the sauce if needed. Season to taste with salt if needed. Serve hot.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 481 |
| Total Fat | 30 g |
| Saturated Fat | 17 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 1 g |
| Sugar | 5 g |
| Protein | 16 g |
| Cholesterol | 92 mg |
| Sodium | 396 mg |
| Serving Size | 1 of 10 servings |
| Calories | 481 |
| Total Fat | 30 g |
| Saturated Fat | 17 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 1 g |
| Sugar | 5 g |
| Protein | 16 g |
| Cholesterol | 92 mg |
| Sodium | 396 mg |
Reviews
My family loved the mac and cheese. The only reason its not a 5 star rating is because there was something missing seasoning wise. But other then that i will be making this again.
Super quick and easy and turned out pretty tasty. My only criticism is that it is way too heavy. Will try tweaking the recipe and use just milk instead of half and half.
Delicious
Delicious. I only had 8 oz of cream cheese so that’s what I used and it was perfect for our taste. I didn’t save enough pasta water so it was thick but I love a thick creamy sauce. I will definitely make this again.
Way too much cream cheese. It made the dish sour and too rich and heavy.
I have made and tried countless Mac and cheese recipes for my family; and this one wins! So creamy and heavenly! It’s perfect as a side OR as the star of dinner! Next time I’ll be adding lobster!
So easy and very yummy! Threw it in the oven with breadcrumbs for a little crunch. My new go to mac n’ cheese!
Wow-the flavor was amazing! What a easy recipe on top of the stove. I used the small bow tie pastas instead of elbo macaroni. More tender. Highly recommend this version of macNcheese!
Fantastic! I have made this recipe many times, always comes out great.
I made this last night. I think the cream cheese was a little overpowering. It tasted slightly sour. I would cut back on the cream cheese next time for sure!