Creamiest Macaroni and Cheese
This is the creamiest macaroni and cheese I’ve made yet. And I just can’t get enough of it!
Inspiration comes at random moments. I was staring at a half carton of heavy cream left in my fridge and I thought about how heavy cream can make so many things taste better, richer, and creamier. And then a little light bulb went off and I wondered what heavy cream could do to a cheese sauce for macaroni and cheese.
Do you ever feel like once you think or hear of something, you have to do it now—like absolutely this second? I feel like that all the time. I seem to have no patience. See something cool, must buy it right now. Learn something new, must apply it right now or must go out and buy the tools so I can try it right now. Think of some new recipe idea, must do it right now.
So yeah, I just had to try this out immediately. I usually make a lot of the recipes for the blog on the weekends when I have more time to take photos. But no matter. I just had to make it immediately and find out what heavy cream will do for macaroni and cheese. I started with my previous favorite creamy macaroni and cheese recipe, but reduced some quantities and replaced part of the milk with heavy cream.
And the end result is a really really creamy cheese sauce. But what I really love about it is that the sauce isn’t too cheesy. When I eat macaroni and cheese that is loaded with a lot of cheese, I can only eat a small amount. By the way, it looks like I used white cheddar but I actually used a light colored orange cheddar cheese. But the orange color just got overpowered by the heavy cream. Next time I might try making it with white cheddar cheese instead.
This cheese sauce tastes creamy but also light and my first few tastes turned into a whole bowl full before I even got ready to plate for the camera.
- 8 oz elbow macaroni
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1/2 cup nonfat milk
- 1 cup heavy cream
- 1 cup packed finely shredded cheddar (freshly shredded; orange or white cheddar can be used)
- 1/4 tsp black pepper
- 1/2 tsp dry mustard
In a medium pot, fill with water and elbow macaroni and bring to a boil. Cook until just done. Drain and pour back into pot.
In a separate small pot, add butter and flour. Cook on low heat, stirring constantly, until smooth slurry forms. Add milk, heavy cream and continue stirring. Add cheese, mustard and pepper and continue to stir until smooth cheese sauce forms. I prefer to use fresh shredded cheese rather than buying pre-shredded, to keep the sauce from getting gritty.
Pour cheese sauce into macaroni pot and stir until all noodles are completely coated. Eat immediately. (The sauce gets clumpy when cold. The best way to reheat is on the stovetop, adding a little milk to smooth out the sauce again.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have. All images and content are © Kirbie's Cravings.
Creamiest Macaroni and Cheese
Amount Per Serving (0.25 of recipe)
Calories 605 Calories from Fat 339
% Daily Value*
Total Fat 37.7g 58%
Saturated Fat 22.8g 114%
Trans Fat 1g
Polyunsaturated Fat 1.9g
Monounsaturated Fat 9.9g
Cholesterol 111.1mg 37%
Sodium 217.7mg 9%
Total Carbohydrates 49.8g 17%
Dietary Fiber 2g 8%
Protein 17.2g 34%
Vitamin A 26%
Vitamin C 1%
* Percent Daily Values are based on a 2000 calorie diet.