Are you looking for the easiest, cheesiest baked mac and cheese? I got you! This 4-Ingredient Baked Mac and Cheese combines macaroni, heavy cream, cream cheese, and sharp cheddar to create a simple but super creamy baked macaroni and cheese your entire family will love!
Do you get frustrated with curdled mac and cheese? Does grainy mac and cheese make you want to pull your hair out? Same, friends. That’s why I love this super easy recipe that only calls for 4 simple ingredients. There’s no roux to break, no eggs to curdle, just smooth, creamy, cheesy deliciousness here. And baking it gives you that golden baked cheese flavor and texture.
Yep, you heard me. Four ingredients. Macaroni, heavy cream, cream cheese, and sharp cheddar.
Why This Mac and Cheese Stays CreamyโNo Graininess or Curdling!
One of the best parts about this easy mac and cheese recipe is that itโs nearly foolproof when it comes to texture. You wonโt have to worry about a grainy or curdled sauce, which can sometimes be an issue with other mac and cheese recipes. Hereโs why this one stays so smooth and creamy:
- No Eggs: Some recipes use eggs to bind everything together, but eggs can be tricky. If youโre not careful, they can curdle or scramble when exposed to high heat. Since this recipe skips the eggs altogether, thereโs no risk of that happening, so your sauce stays velvety smooth.
- No Roux: Roux-based mac and cheese relies on flour to thicken the sauce. But if the roux isnโt cooked properly or is exposed to too much heat, it can cause the sauce to turn grainy. By ditching the roux, we eliminate the potential for flour to cause any weird texture issues. Instead, the creaminess comes from heavy cream and cream cheese, which melt beautifully and give a smooth texture without the need for flour.
- Short Bake Time: Overcooking can also cause mac and cheese sauces to break, leaving you with a separated, oily mess. This recipe bakes for just about 20 minutes, which is the perfect amount of time to melt everything together without overheating the sauce.
The result? A super creamy, cheesy dish thatโs as smooth as can beโevery single time!
What kind of cheese should I use?
With so few ingredients, you really have to maximize the flavor at every opportunity. That’s why I like to use a combination of sharp yellow cheddar and extra sharp white cheddar cheeses. Hereโs why:
- Sharp Cheddar: This cheese melts beautifully and adds a nice balanced, creamy flavor. Itโs classic in mac and cheese because it gives you that smooth texture and rich taste that everybody loves.
- Extra Sharp Cheddar: This is where you really amp up the flavor. Extra sharp cheddar has a more intense, tangy bite to it that pairs perfectly with the creaminess from the heavy cream and cream cheese. It gives the dish a depth that takes it from โgoodโ to โWOW!โ
If youโre feeling adventurous, you can swap out one of the cheddars with another melty cheese like Gruyรจre, Gouda, Fontina, or even Pepper Jack, but the two kinds of cheddar together are what really make this recipe sing!
I typically do 2 (8-ounce) blocks of sharp and 1 (8-ounce) block of extra sharp. But feel free to experiment! Make it your own!
Recipe FAQ
1. Can I make this mac and cheese ahead of time?
Absolutely! You can prepare the mac and cheese up until the baking step, then cover it and refrigerate it for up to 24 hours. The pasta will continue to absorb the liquid as it sits, so I might add an additional 1/2 cup of heavy cream or milk to the sauce if you know you want to make this in advance. When you’re ready to serve, allow the dish to come to room temperature, then bake it in the oven as directed.
2. Can I freeze mac and cheese?
Yes, you can freeze this mac and cheese! Once itโs fully assembled (before baking), let it cool, then cover tightly with plastic wrap and foil. It can be frozen for up to 2 months. (See my note about additional liquid above.) When you’re ready to bake, thaw it overnight in the fridge, allow it to come to room temperature, then bake as directed.
3. What if my sauce is too thick?
If your mac and cheese sauce seems too thick, you can loosen it up by adding a splash of milk or even more cream before baking. Stir it in to reach the desired consistency. The cream cheese and cheddar will naturally thicken the sauce, but a little extra liquid can make it even creamier if thatโs your preference.
4. Can I add mix-ins to this mac and cheese?
Definitely! This mac and cheese is a perfect base for all kinds of fun additions. Cooked bacon, sautรฉed onions, garlic, or even a handful of your favorite veggies like broccoli or spinach can take this dish to the next level. Just be sure to cook any mix-ins before adding them, so you donโt end up with too much moisture in the dish.
5. Can I use a different pasta?
Yes! While traditional elbow macaroni is the go-to, you can swap it out for other pasta shapes like shells, cavatappi, or even penne. Just keep in mind that cooking times may vary slightly, so keep an eye on your pasta when boiling.
6. Why doesn’t this mac and cheese have a crunchy topping?
This version is all about the creamy, cheesy goodness without any extras. But if you’re a fan of a crispy topping, you can easily add some buttered breadcrumbs or crushed crackers to the top before baking. Just sprinkle it over the mac and cheese before popping it in the oven for that added crunch! Just be cautious about it burning if you broil the cheese at the end like the recipe suggests.
Helpful Tips for the Perfect Mac and Cheese
1. Grate Your Own Cheese
Pre-shredded cheese might be tempting for convenience, and y’all know I love easy, but itโs often coated in anti-caking agents that can affect how it melts and can sometimes give the mac and cheese a grainy mouth feel. For the smoothest, creamiest sauce, itโs best to buy blocks of cheese and grate them yourself. Plus, freshly grated cheese just tastes better!
2. Salt Your Pasta Water
Donโt forget to season your pasta water generously! It should be salty like the sea. Since the pasta absorbs water as it cooks, salting the water helps ensure that your macaroni is seasoned all the way through, which gives the final dish more flavor.
3. Don’t Overcook the Pasta
For the best texture, cook your pasta just until itโs al dente. It will continue to cook a little when you bake the dish, so if the pasta is overcooked during boiling, it might turn mushy in the oven. Check your pasta a minute or two before the package instructions suggest for the perfect bite.
4. Donโt Skip the Resting Time
Once you pull the mac and cheese out of the oven, give it a few minutes to rest before serving. This allows the sauce to thicken up a bit and gives the flavors a chance to meld. I know itโs tempting to dive right in, but this little wait will make for an even better mac and cheese experience!
I’m going to say it again. Grate your own cheese. Now, donโt get me wrongโIโm all about convenience, and I love the ease of grabbing a bag of pre-shredded cheese as much as the next person. But when it comes to mac and cheese, freshly grated cheese really makes a world of difference.
Hereโs why: pre-shredded cheese is coated with anti-caking agents (like cellulose and potato starch) to keep it from clumping in the bag. While thatโs super handy, it also means the cheese doesnโt melt as smoothly. When you grate your own cheese, youโre skipping those additives, and the result is a much creamier, velvety sauce. Plus, block cheese just has a fresher, more robust flavor, which makes a huge difference in a dish like this where the cheese is front and center.
Trust me, itโs worth the extra few minutes of grating to get that perfect melt and flavor in every bite!
More Mac and Cheese Deliciousness
Recipe Card
4-Ingredient Baked Mac and Cheese
Ingredients
- 1 (16-ounce) package elbow macaroni
- 2 cups heavy cream
- 4 ounces cream cheese (cut into cubes)
- 3 (8-ounce) blocks sharp cheddar cheese* (about 6 cups)
- salt
- pepper
Instructions
- Preheat the oven to 350ยฐF and spray a 9×13-inch baking dish with nonstick cooking spray.
- Shred the cheese using a rotary or box grater. Roughly divide it into thirds.
- Cook the pasta to al dente in a large pot of salted water according to the package instructions. (If you like your pasta firmer, you can cook it a few minutes shy of the al dente time on the box.)
- While the pasta cooks, add the heavy cream to another large pot and heat it over medium-low heat. Stir until it just starts to steam. Reduce the heat to low. Add the cream cheese and whisk until melted and smooth. Gradually add about 1/3 of the shredded cheese and whisk until melted and smooth. Add salt and pepper to taste. (I usually add about 1/2 teaspoon of salt and 1/4 teaspoon of pepper, but it will depend on the cheese you use.) Remove from the heat.
- Once cooked through, drain the pasta well. Add the pasta to the pot with the cheese sauce. Stir to combine. Add the next 1/3 of the shredded cheese and stir until mixed throughout, but not melted. Pour the mixture into the prepared dish. Sprinkle the remaining 1/3 cheese over the top.
- Bake for about 20 minutes or until melted and bubbly around the edges. Turn the oven to broil and cook for 2 to 3 minutes or until the cheese is golden brown. Allow the mac and cheese to rest for about 10 minutes before serving. The sauce will thicken as it sits. Any oil that accumulates on the top of the dish should reabsorb as it sits as well.
Notes
Nutrition
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
Cynthia L.
Sounds like a great combo with the cheeses. So simple.
Thank you
Stacey
Thanks, Cynthia!
Bkhuna
I’ve never made Mac&cheese without eggs and evaporated milk.
I will give this a try however.
Stacey
It makes it so creamy and cheesy! Enjoy!