Ultra Creamy American & Cream Cheese Mac and Cheese
🧀 Description
This mac and cheese is all about smooth, creamy texture. American cheese creates that glossy, restaurant-style sauce, while cream cheese adds richness and body. The result is a mild, velvety mac and cheese that stays creamy even when reheated.
🛒 Ingredients
- 2 cups elbow macaroni (uncooked)
- 8 oz American cheese (Velveeta or deli-style), cubed
- 4 oz cream cheese (½ block), softened
- 1 cup milk
- ½ cup heavy cream
- 2 tbsp butter
- 2 tbsp all-purpose flour
- Salt, to taste
- Black pepper, to taste
👨🍳 Instructions
1. Cook the Pasta
Cook macaroni according to package directions. Drain and set aside.
2. Make the Roux
In a medium saucepan, melt butter over medium heat.
Whisk in flour and cook for 1–2 minutes until lightly golden.
3. Build the Sauce
Slowly whisk in milk and heavy cream.
Cook, stirring frequently, until the mixture thickens.
4. Melt the Cheeses
Reduce heat to low.
Add cream cheese first and stir until fully smooth.
Add American cheese and continue stirring until silky and fully melted.
5. Combine
Add cooked macaroni to the sauce and stir to coat evenly.
6. Finish
Season lightly with salt and black pepper. Serve immediately.
💡 Tips
- Keep heat low when adding cheese to avoid grainy texture
- Add a splash of milk if sauce gets too thick
- For extra richness, stir in a little more cream before serving
🔥 Variations
- Extra Cheesy: Add ½ cup shredded Monterey Jack
- Baked Version: Transfer to a dish, top with breadcrumbs, and bake at 375°F for 15 minutes
- Kid-Friendly: Skip pepper and keep flavors mild and simple
🧠 How It Works
American cheese contains emulsifiers that keep the sauce smooth, while cream cheese adds thickness and richness. This combination creates a stable, reheatable sauce that stays creamy without separating.