Make the creamiest stovetop macaroni and cheese with heavy cream for a rich, velvety texture. This easy, 30-minute recipe uses simple ingredients for a homemade classic that’s a hundred times better than boxed mac!
There’s nothing quite like a bowl of homemade macaroni and cheese—especially when it’s extra creamy, and made with heavy cream. I’ve always been a fan of the macaroni and cheese served on Carnival Cruise Ships and this one is very similiar to the rich creamy mac and cheese they serve in the main dining room. This stovetop mac and cheese comes together in just 30 minutes, making it a quick and satisfying meal or side dish. Say goodbye to bland boxed mac and hello to a rich, homemade version that’s better than any store-bought mix. Whether you’re serving it to kids or adults, this indulgent dish is guaranteed to be a hit!
If you are looking for an extra cheesy macaroni and cheese–this is not the recipe for you. If you want a rich ultra creamy mac and cheese, then you’ve found it. Anyone I’ve ever served it to agrees–its the creamiest they’ve ever had.
Why this Recipe Works
Creamy Texture – The combination of heavy cream, milk, and freshly shredded cheddar cheese creates a silky-smooth sauce that is out of this world.
Quick & Easy – Ready in just 30 minutes, making it perfect for busy weeknights, lunch, or even a holiday side dish.
No Oven Needed – A simple stovetop recipe that delivers all the comfort without baking and heating up the house.
Ingredients
- Elbow Macaroni – I stick with the classic pasta choice for mac and cheese, perfect for holding onto the creamy sauce.
- Butter – Adds richness and flavor while helping to create a smooth roux.
- All-Purpose Flour – Combines with butter to form a roux, which thickens the cheese sauce.
- Seasonings – I like to stick to the basics and use salt, pepper, and garlic powder. See below in my recipe tips and tricks for other spices you can add.
- Heavy Cream – Using heavy cream creates an ultra-rich velvety sauce, and is key to achieving a creamy macaroni and cheese.
- Milk – After testing extensively, I find that milk helps thin out the cheese sauce and gives it a smooth texture. Remember, the noodles will absorb the sauce so it may look watery at first, but it will thicken and absorb in no time.
- Cheddar Cheese – The key to a melty, gooey cheese sauce is to avoid pre-shredded cheese, as it contains anti-caking agents that prevent smooth melting. You will want to spend the time to hand grate or use a food processor to let it do the work.
Directions
First, Cook elbow macaroni according to package (about 9-10 minutes). Drain and set to the side in a colander.
In the same pot the pasta was cooked in, melt the butter on high heat. Then reduce to medium heat and add stir in the flour.
Once the butter and flour have created a paste (also known as a roux) add in the heavy cream, salt, garlic powder, and pepper. Whisk together and let simmer (do not allow it to boil).
Remove the pot from the heat and stir in the cheese. Add in the elbow macaroni just before all the cheese is melted.
Mix until all of the elbow macaroni has been covered with the creamy cheese sauce. Then begin to stir in the room temperature milk. Let sit 1-2 minutes, then mix again and serve.
FAQs
Yes, but the sauce won’t be nearly as rich as if you were to use the heavy cream. A mix of whole milk and half-and-half can be used as a lighter alternative or in place of heavy cream if you don’t have it on hand.
Graininess usually happens when cheese is overheated or if pre-shredded cheese is used which contains anti-caking agents. For the smoothest texture, hand-shred your cheese and melt it over low heat.
When refrigerated, mac and cheese firms up because the cheese sauce thickens as it cools. This happens because the butter, heavy cream, and cheese solidify at lower temperatures. The starches in the pasta also absorb more moisture, making the dish less creamy. You can reheat it in the microwave or on the stove top and add additional milk NOT cream to the dish. It will thin out the cheese sauce and make it silky in texture again.
Yes, the texture may change slightly. The sauce can become grainy after freezing. If freezing, store in an airtight container for up to 2 months. Reheat gently with added milk or cream to help restore creaminess.
Recipe Tips and Tricks
Here are a few of my favorite tips and tricks when making macaroni and cheese with heavy cream.
- Avoid Pre-Shredded Cheese – It contains additives that prevent smooth melting. For the best texture, grate your own cheese. However, if you are really in a time crunch I have found that Cabot’s pre-shredded mac and cheese blend does melt just as good as the freshly shredded.
- Low Heat – You need to use low heat when making the cheese sauce. High heat can cause the cheese sauce to become grainy.
- Seasonings – Add a pinch of mustard powder, smoked paprika, or cayenne for a deeper, more complex taste. If you like spice–you can add red pepper flakes. My friends son loved adding red pepper flakes to his bowl of creamy mac and cheese the night we had it at my home.
- Make it a Meal – Sometimes we will simply sprinkle cooked bacon, rotisserie chicken, pulled pork or even pulled BBQ chicken or even sautéed veggies for a one bowl meal.
If you make this recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Macaroni and Cheese with Heavy Cream
Equipment
- Measuring Spoons
- Large Pot
Ingredients
- 1 pound elbow macaroni
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- ½ teaspoon garlic powder
- 2 cups heavy cream
- 8 ounces White Cheddar Cheese shredded
- 1 cup milk room temperature
Instructions
- Cook elbow macaroni according to package (about 9-10 minutes). Drain and set to the side in a colander.
- In the same pot the pasta was cooked in, melt the butter on high heat. Then reduce to medium heat and add stir in the flour. Once the butter and flour have created a paste (also known as a roux) add in the heavy cream, salt, garlic powder, and pepper. Whisk together and let simmer (do not allow it to boil).
- Remove the pot from the heat and stir in the cheese. Add in the elbow macaroni just before all the cheese is melted. Mix until all of the elbow macaroni has been covered with the creamy cheese sauce. Then begin to stir in the room temperature milk. Let sit 1-2 minutes, then mix again and serve.
Kathleen Veth
Just came across this recipe. I appreciate the tip about shredding your own cheese. Never realized the pre-shredded version contains anti-caking agents. Thanks for that fun fact.
I used to make Grandma’s Special Mac ‘n Cheese for my granddaughters. Before they arrived, I would cook, and then puree, a batch of bright orange squash – maybe even the day before. When they arrived, I cooked a box of macaroni and cheese so they saw it was something they knew they liked. Later, I mixed in the squash puree. Their mother was upset that they liked my Special version more than the plain box. Yes, I eventually told her the secret. 😉
Katie
Oh my gosh, I love that so much! I use to puree carrots to add to my mac and cheese when the kids were younger and it worked out great. Never thought about squash! Genius. Yes, always shred your own cheese (although I will say Cabot makes a pre-shredded “mac and cheese” blend that will work in homemade mac and cheese!
Kayle (The Cooking Actress)
I’m SO jealous of you loving vegetables so much! But I’m also so super happy that you made this creeeamy and rich and perfect mac n cheese!
Katie
lol Kayle… I’ve always loved them and pray that Ryder is the same!!! I’m glad I now love mac & cheese!
Jessica @ A Kitchen Addiction
It doesn’t get much better than homemade mac and cheese! Perfect comfort food!
Katie
Couldn’t agree more Jessica!