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Extra Creamy Classic Mac and Cheese: Perfect Comfort Food

There’s something magical about the sound of cheese bubbling in the oven, filling your kitchen with that golden, comfort-food aroma. My Extra Creamy Classic Mac and Cheese has brought families together at the dinner table for generations, and lately, everyone’s sharing their own twist online. This recipe turns an ordinary Tuesday into a meal to remember quick enough for a busy weeknight, yet indulgent enough to make everyone ask for seconds.

This isn’t just any mac and cheese recipe. It’s about tender elbow macaroni bathed in the Best Creamiest Mac N Cheese sauce, featuring real butter, whole milk, and a carefully curated mix of cheeses that melt into silken perfection. This dish proves that with a few pantry staples and the right technique, comfort food can become unforgettable.

I’ve been refining this recipe since my kids were little experimenting with cheese blends ‘til I landed on the ideal combo of creaminess and depth. There’s one secret ingredient (you’ll see!) that takes the flavor to another level. I’m certain this version will become your go-to comfort dish, just like it has in my home.

Why You’ll Fall in Love with This Recipe

This Extra Creamy Classic Mac and Cheese captures the essence of homemade comfort. The sharpness of cheddar blends with the buttery melt of Monterey Jack, creating a deeply flavorful sauce that clings to each noodle. It’s more than just a meal it’s a warm hug on a plate.

What makes this dish stand out is the balanced use of milk and heavy cream, giving you that luscious, indulgent mouthfeel. Adding just a pinch of mustard powder and smoked paprika enhances the flavor without overpowering the nostalgic cheesiness we all crave.

  • Ready in just 30 minutes ideal for weeknights
  • Great for gatherings or meal prepping lunches
  • Simple pantry ingredients you likely have at home
  • Velvety sauce that stays smooth no curdling or clumping

Essential Ingredients and Tools

The charm of the Best Creamiest Mac N Cheese lies in its dependable simplicity. Each component plays a role: the sharper cheddar delivers bold flavor, while Monterey Jack ensures a silky melt. Don’t forget the mustard powder it subtly brightens the flavor without being obvious.

Ingredients displayed for making EXTRA CREAMY CLASSIC MAC AND CHEESE including sharp cheddar, Monterey Jack, mustard powder, and pasta

Key kitchen tools? A quality whisk and a heavy-bottomed saucepan. These help prevent burning and guarantee a smooth, lump-free cheese sauce every time.

IngredientPurposeDon’t Skip Because…
Heavy CreamCreates ultra-creamy textureIt’s what makes it “extra” creamy
Mustard PowderEnhances cheese flavorBrightens the overall taste without being noticeable
Monterey JackMelts smoothlyPrevents the sauce from becoming stringy
Smoked PaprikaAdds subtle depthCreates complex flavor layers

The Secret to Perfect Creamy Success

The key to an ultra-smooth sauce starts with a well-made roux. This simple butter and flour mixture provides a thick yet stable base. Once the roux is cooked to a light golden color, you’ll slowly add liquids before melting in the cheese gently and gradually.

Controlling temperature is crucial. Medium heat for the roux ensures flour is cooked through, and once you begin adding the cheese, reduce to low. High heat will cause the cheese to break and create a grainy mess we’re after velvety luxury here.

StepTimeKey Point
Cook pasta8-10 minutesFollow package directions; cook to al dente
Make roux2-3 minutesWhisk constantly until golden and fragrant
Add liquids3-5 minutesPour slowly, whisk to avoid lumps
Melt cheese2-3 minutesUse low heat, stir until smooth and fully melted

Troubleshooting Common Issues

Even seasoned cooks can end up with a sauce that’s not quite right. If it turns out lumpy, remove it from heat and whisk like your life depends on it or use an immersion blender. Prevention is best, so pay attention to each step.

Too thick? Stir in a bit more milk. Remember, the sauce will continue to thicken as it cools, so it’s okay if it seems slightly loose before you serve.

  • Grainy sauce: Heat was likely too high lower it next time
  • Lumpy roux: Cook flour thoroughly while whisking before adding milk
  • Sauce too thin: Continue simmering uncovered to reduce
  • Bland flavor: Try a pinch more mustard powder or sea salt to enhance taste

Simple Swaps and Variations

This flexible Easy Mac N Cheese Recipe fits any pantry situation. Switch up the pasta shape or cheese blend based on what you have. For a gourmet twist, mix in a little aged gouda or caramelized onion.

Want to lighten it? Replace heavy cream with more milk or use evaporated milk. For extra indulgence, increase the cream and stir in a spoonful of cream cheese just before serving.

Original IngredientSwap OptionsFlavor Impact
Sharp CheddarGruyere, aged white cheddarNutty, more complex flavor
Monterey JackFontina, mild cheddarSimilar melt, slightly different creaminess
MacaroniShells, cavatappi, rotiniMore surface area to hold sauce
Heavy CreamHalf-and-half, evaporated milkLighter but still creamy texture

Serving and Storage Tips

This recipe serves about 5 people generously as a main dish or 6–8 as a side. Pair it with roasted broccoli or a crisp green salad to cut through the richness. For heartier meals, serve alongside grilled chicken or seared sausage for a satisfying combo.

Leftovers store beautifully in the refrigerator for up to 4 days. When reheating, add a splash of milk or cream and warm gently over low heat while stirring frequently for that just-made texture. It’s also freezer-friendly perfect for make-ahead magic.

Storage MethodDurationReheating Tip
Refrigerator3–4 daysReheat on stove with splash of milk
FreezerUp to 2 monthsThaw overnight, reheat with cream or milk
Microwave reheating30-second intervalsStir between rounds, add a spoonful of cream or milk as needed

Expert Insight: Achieving the Ultimate Creaminess

For an extra creamy texture, balance cheeses with different melt behaviors. Sharp cheddar brings flavor, while creamier cheeses like cream cheese or mozzarella smooth everything out. The secret? Stir cheese in slowly after heating and never let it boil once cheese is added.

For more delicious recipes and cooking inspiration, follow me on Facebook, Pinterest and Reddit!

The Journey to the Extra Creamy Classic Mac and Cheese

This extra creamy classic mac and cheese was perfected through years of weekend dinners and trial-and-error moments. I discovered that the careful balance of cheeses and steadfast patience in the sauce-making process is what truly makes the difference. The result? A comforting meal built from love and plenty of tasting spoons.

FAQs ( Extra Creamy Classic Mac and Cheese )

Pin image of finished EXTRA CREAMY CLASSIC MAC AND CHEESE with creamy cheddar and Monterey Jack melted over elbow noodles

A Recipe Worth Passing Down

This Extra Creamy Classic Mac and Cheese delivers on its promise tender noodles wrapped in a rich, velvety cheese sauce that tastes homemade from the first bite. In under 30 minutes, you’ve got a dish that feels like a labor of love. With its mix of sharp cheddar and buttery Monterey Jack, the flavor is nostalgic and crave-worthy.

For a flavorful twist, try stirring in crispy bacon, sautéed garlic mushrooms, or caramelized onions before serving. This Best Creamiest Mac N Cheese keeps in the fridge for up to four days and reheats beautifully with a bit of added moisture. Paired with veggies or salad, it’s a comforting yet balanced family favorite.

There’s something incredibly rewarding about cooking a dish that makes people smile. Let me know if you tried any variations maybe a pinch of nutmeg or a different cheese blend? Sometimes, the most cherished recipes are the ones passed down with just a little personal flavor.

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EXTRA CREAMY CLASSIC MAC AND CHEESE

EXTRA CREAMY CLASSIC MAC AND CHEESE close up creamy macaroni with melted cheddar and Monterey Jack

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This Extra Creamy Classic Mac and Cheese is the Best Creamiest Mac N Cheese you’ll ever try. It’s a very creamy Mac Cheese With Cream Cheese style, perfect for a comforting dinner. Enjoy the yummiest mac and cheese that’s smooth and rich in every bite.

  • Author: Julia Royale
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: Serves 5
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 3 cups macaroni noodles measured dry
  • 5 tablespoon butter
  • 4 tablespoon all-purpose flour
  • 2.5 cups milk I use 2%
  • 1.5 cups heavy cream or whipping cream
  • 2.5 cups sharp cheddar shredded
  • 1 cup monterey jack shredded
  • ½ teaspoon mustard powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • pinch of smoked paprika
  • salt and pepper to taste I use at least ½ tsp. of salt

Instructions

  1. Boil the macaroni noodles in a large pot of salted water according to package instructions. Drain and set aside.
  2. In a large saucepan over medium heat, melt the butter. Add the flour and whisk to combine. Cook the mixture, whisking constantly, for 2-3 minutes until it becomes a light golden color.
  3. Gradually add the milk and heavy cream, whisking constantly to prevent lumps. Continue cooking the mixture, whisking frequently, until it thickens and comes to a simmer.
  4. Reduce the heat to low and stir in the grated cheddar and Monterey jack cheeses, mustard powder, onion powder, garlic powder, and smoked paprika. Stir until the cheese is fully melted and the sauce is smooth.
  5. Add salt and pepper to taste.
  6. Add the cooked macaroni noodles to the cheese sauce and stir until the noodles are glossy and well-coated.
  7. Enjoy your extra creamy and cheesy mac and cheese!

Notes

  • Reheating instructions: If you reheat this mac and cheese in the microwave, it won’t be quite as creamy as when you make it the first time
  • However, I find that heating it on the stove in a pot with a bit more milk/cream added helps you get a really creamy result! This could serve 4-6 people or many more if you’re just serving it as a side

Nutrition

  • Calories: 989 kcal
  • Sugar: 10g
  • Sodium: 577mg
  • Fat: 68g
  • Saturated Fat: 41g
  • Unsaturated Fat: 20g
  • Trans Fat: 0.5g
  • Carbohydrates: 61g
  • Fiber: 2g
  • Protein: 34g
  • Cholesterol: 202mg

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