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 Creamy—No Graininess or Curdling!
One of the best parts about this easy mac and cheese recipe is that it’s nearly foolproof when it comes to texture. You won’t have to worry about a grainy or curdled sauce, which can sometimes be an issue with other mac and cheese recipes. Here’s why this one stays so smooth and creamy:
- No Eggs: Some recipes use eggs to bind everything together, but eggs can be tricky. If you’re not careful, they can curdle or scramble when exposed to high heat. Since this recipe skips the eggs altogether, there’s 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 isn’t 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 that’s as smooth as can be—every 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. Here’s why:
- Sharp Cheddar: This cheese melts beautifully and adds a nice balanced, creamy flavor. It’s 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 “good” to “WOW!”
If you’re feeling adventurous, you can swap out one of the cheddars with another melty cheese like Gruyère, 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 ½ 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 it’s 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 that’s 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, sautéed 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 don’t 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 it’s 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, it’s best to buy blocks of cheese and grate them yourself. Plus, freshly grated cheese just tastes better!
2. Salt Your Pasta Water
Don’t 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 it’s 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. Don’t 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 it’s 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, don’t get me wrong—I’m 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.
Here’s why: pre-shredded cheese is coated with anti-caking agents (like cellulose and potato starch) to keep it from clumping in the bag. While that’s super handy, it also means the cheese doesn’t melt as smoothly. When you grate your own cheese, you’re 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, it’s worth the extra few minutes of grating to get that perfect melt and flavor in every bite!
More Mac and Cheese Deliciousness
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 350°F 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 ⅓ of the shredded cheese and whisk until melted and smooth. Add salt and pepper to taste. (I usually add about ½ teaspoon of salt and ¼ 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 ⅓ of the shredded cheese and stir until mixed throughout, but not melted. Pour the mixture into the prepared dish. Sprinkle the remaining ⅓ 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.
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I spent a lot of money on cheeses and pasta. It turned out awful. I won’t waste my time doing this again!
I’m sorry to hear that! What seemed to happen with it? Did you follow the recipe or make adjustments?
Oh. My. Goodness.
I am speechless.
I made this recipe as written and it was *perfect*. Yes, it is rich. Yes, you need to grate a lot of cheese…and yes, it is *totally worth it*. Cavatappi pasta works really well with this, btw. 🙂
Thanks so much, MerryMary! I’m so glad to hear it turned out great for you!
So easy & delicious!! Any tips on reheating leftovers?
Thanks, Chrissy! For leftovers, I like to add a tiny splash of milk or cream and reheat it gently. Microwave a serving covered in short bursts, stirring in between, or warm it in the oven at 350°F covered with foil until hot. If you want the top to perk back up, uncover it for the last few minutes.
Do you cover it with foil while baking?
I don’t with this recipe.
Hello
I made this with a few tweaks. I used 8 oz of cream cheese & 8 oz of sharp cheddar. I used 2 cups of half n half. Melted 4 oz of butter in a pan, added the half n half then added the cream cheese let that melt. Then added the 8 oz of cheddar and stirred until melted. Salt and pepper. Added 12 oz of macaroni because I wanted more cheese sauce. It was wonderful . Thanks for the recipe.
You made it your own! So glad you enjoyed it!
if making ahead, can you put it in a crock pot to heat?
Maybe, but most mac and cheese recipes just do not do well when held for extended periods.
This is so creamy and delicious! My Mom loves mac and cheese and she raved all night about this recipe. She wanted to eat more but it’s very rich.
Awesome! So glad she loved it!
Could I half this recipe? I only need an 8×8 pan. Our family is small and there would be too much left with a 9×13 pan.
Yep! That should work just fine. Enjoy!
Great recipe and so easy! The second time I made it, I added sliced Eckrich sausage and then baked.
Sounds delish! Glad you enjoyed it!
Can you use whole milk instead of cream
You really need the extra fat, so I wouldn’t recommend that swap. It might work, but I’ve never tested it.
Can I use salted butter in the Mac and Cheese recipe? Love your segments on RFDTV.
Hi Rebba! Thanks for watching. Yes, you can use salted in this recipe.
This is THE BEST mac n cheese recipe ever. Paws down. I first tried it on Xmas eve for family gathering….hit of the night. Got rave reviews from all. Lol. Followed recipe to a T but added one minced garlic clove. TY MUCH!!
Sweet! So glad to hear y’all enjoyed it!!
My sauce was creamy before baking but got really dry after resting. Flavor was good. I’ll try again with more sauce.
Most mac and cheese dishes are best served pretty quickly after baking. About how long did it rest?
Top 😍
Making this for Thanksgiving at my stepson’s house. He’s having dental work the day before, so no additives. He appreciates this.Shery Sullivan
Sure hope everything goes well with his procedure and that y’all enjoy this recipe!
What is the best way to reheat? I did so in the microwave and it was extremely oily.
Mac and cheese can become oily when reheated if the sauce is overheated, which causes the fats to separate.
The best way to reheat mac and cheese is gently, with added moisture to keep it creamy. On the stovetop, warm it over low heat with a splash of milk or cream, stirring constantly. In the oven, cover the dish with foil, add a bit of liquid, and bake at 350°F until heated through. For quick reheating, use the microwave in short bursts, stirring and adding milk as needed to prevent drying or separating.
Sounds like a great combo with the cheeses. So simple.
Thank you
Thanks, Cynthia!
I’ve never made Mac&cheese without eggs and evaporated milk.
I will give this a try however.
It makes it so creamy and cheesy! Enjoy!