The Only Mac and Cheese Recipe You Will Ever Need
Prep Time: 10 Minutes | Cook Time: 15 Minutes | Total Time: 25 Minutes | Servings: 6–8
Why This Creamy Mac n’ Cheese Hits Different
There is boxed mac and cheese, there is restaurant mac and cheese, and then there is this. This homemade Creamy Mac n’ Cheese is in a league of its own. We are talking 1.5 pounds of pasta swimming in a rich, velvety sauce made with heavy cream, butter, and a two-cheese blend of sharp cheddar and Oaxaca cheese that melts into the most insanely smooth, stretchy sauce you have ever tasted. No roux, no flour, no béchamel — just pure creamy cheesy goodness that comes together in about 25 minutes. The Oaxaca cheese is the secret weapon here. While cheddar brings the bold, sharp flavor everyone expects from mac and cheese, the Oaxaca adds that gorgeous, stringy melt and silky texture that takes this dish from great to unforgettable. One pot, simple ingredients, and a result that will make you retire every other mac and cheese recipe you have ever tried.
Table of Contents
Kitchen Tools We Recommend
SENSARTE 5-Quart Nonstick Deep Skillet with Lid — This is the perfect pan for mac and cheese. It is deep enough to hold 1.5 lbs of pasta and all that creamy sauce, and the nonstick surface means the cheese will never stick or burn on the bottom. The lid traps heat while the cheese melts evenly, and it works on all cooktops including induction. Cleanup takes seconds, which is exactly what you want after a cheesy meal.
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Ingredients
For the Creamy Mac n’ Cheese
- 1.5 lbs (680g) pasta (elbow macaroni, cavatappi, or shells)
- ½ stick (4 tablespoons) butter
- 3 cups (720ml) heavy cream
- 1 teaspoon black pepper
- 2 teaspoons paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Salt to taste
- Chicken bouillon (optional, for extra savory depth)
- 3 cups (340g) medium cheddar cheese, shredded
- 2 cups (230g) Oaxaca cheese, shredded or pulled apart
Optional Add-Ins
- 1 cup sharp cheddar for a bolder flavor
- ½ cup cream cheese for extra richness
- 1 cup Gouda or Gruyère for a gourmet twist
- Crumbled bacon on top
- Diced jalapeños for a spicy kick
- Breadcrumb topping broiled until golden
- Sliced green onions for garnish
- Truffle oil drizzle for a fancy finish
- Hot sauce on the side
Creamy Mac n’ Cheese Step-by-Step Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a rolling boil. Add the 1.5 lbs of pasta and cook according to the package directions until al dente — slightly firm to the bite. You want it just barely done because it will continue cooking in the sauce. Drain the pasta and set aside. Do not rinse.
Step 2: Build the Cream Base
In the same pot or a large deep skillet, melt the half stick of butter over medium heat. Once the butter is melted and slightly foamy, pour in the 3 cups of heavy cream. Stir to combine. Add the black pepper, paprika, onion powder, garlic powder, salt, and chicken bouillon if using. Stir everything together and let the cream come to a gentle simmer. Do not let it boil — a low simmer is all you need.
Step 3: Melt in the Cheese
Reduce the heat to low. Add the shredded cheddar cheese one handful at a time, stirring continuously after each addition until fully melted before adding more. Once all the cheddar is melted and smooth, add the Oaxaca cheese the same way — one handful at a time, stirring until you get that beautiful, stretchy, silky sauce. Take your time with this step. Adding all the cheese at once can cause it to clump instead of melting smoothly.
Step 4: Combine the Pasta and Sauce
Add the cooked pasta directly into the cheese sauce. Stir and fold everything together until every single piece of pasta is completely coated in that rich, creamy, cheesy sauce. If the sauce feels too thick, add a small splash of the reserved pasta water or a bit more cream to loosen it up.
Step 5: Adjust and Serve
Taste the mac and cheese and adjust the seasoning to your liking — more salt, more pepper, more paprika, whatever you prefer. Serve immediately in bowls while the cheese is hot and stretchy. Garnish with a sprinkle of paprika or sliced green onions if desired.
Estimated Nutrition Information (Per Serving)
Based on 8 servings:
- Serving Size: 320 g
- Calories: 650 kcal
- Total Fat: 38 g
- Saturated Fat: 23 g
- Polyunsaturated Fat: 2 g
- Monounsaturated Fat: 10 g
- Trans Fat: 0 g
- Cholesterol: 115 mg
- Sodium: 680 mg
- Potassium: 220 mg
- Total Carbohydrates: 52 g
- Dietary Fiber: 2 g
- Sugar: 3 g
- Protein: 24 g
- Vitamin A: 1200 IU
- Vitamin C: 1 mg
- Calcium: 420 mg
- Iron: 2 mg
Pro Tips for the Best Results
Shred your own cheese: Pre-shredded cheese from a bag contains anti-caking agents like cellulose and potato starch that prevent smooth melting. Shredding from a block takes an extra two minutes and gives you a sauce that is worlds smoother.
Low heat is key: Once you start adding cheese, keep the heat low. High heat causes cheese proteins to seize up, which gives you a grainy, clumpy sauce instead of a silky one.
Add cheese gradually: Adding all the cheese at once shocks it and leads to clumping. One handful at a time, stirring until melted, is the secret to a perfectly smooth sauce.
Do not rinse the pasta: The starch left on the pasta helps the sauce cling to every piece. Rinsing washes that starch away and gives you a sauce that slides right off.
Oaxaca cheese is the game-changer: If you have never used Oaxaca cheese before, it looks like a ball of white string cheese. Pull it apart into shreds with your hands — no grater needed. It melts into the most incredible stretchy, creamy texture that cheddar alone cannot achieve.
Season at the end: Taste the finished mac and cheese before serving and adjust from there. The cheese and bouillon add saltiness, so you may need less additional salt than you think.
Cook pasta al dente: The pasta continues absorbing liquid in the sauce. If you cook it all the way through in the water, it will be mushy by the time you serve.
Delicious Variations to Try
Baked Mac n’ Cheese
Transfer the finished mac and cheese to a baking dish, top with an extra cup of shredded cheddar and a layer of buttered breadcrumbs. Broil on high for 3 to 5 minutes until the top is golden and bubbly.
Spicy Mac n’ Cheese
Add 1 diced jalapeño to the cream base and stir in 1 teaspoon of cayenne pepper. Top with pickled jalapeño slices and a drizzle of hot sauce.
Bacon Mac n’ Cheese
Cook 6 strips of bacon until crispy, crumble them, and fold half into the mac and cheese. Sprinkle the rest on top as a garnish. Use a tablespoon of the bacon grease instead of some of the butter for extra smoky flavor.
Truffle Mac n’ Cheese
Stir in 1 tablespoon of truffle oil right at the end, after the heat is off. Top with freshly cracked black pepper and a sprinkle of Parmesan. Date night level mac and cheese.
Buffalo Chicken Mac n’ Cheese
Toss in 2 cups of shredded rotisserie chicken and ¼ cup of buffalo sauce. Top with crumbled blue cheese and sliced green onions.
Four Cheese Mac n’ Cheese
Use 1.5 cups cheddar, 1 cup Oaxaca, 1 cup Gouda, and ½ cup Gruyère. Each cheese adds a different flavor and melt profile for the ultimate cheese experience.
Storage and Meal Prep Instructions
Refrigerator Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. The mac and cheese will thicken significantly as it cools, which is completely normal.
How to Reheat
Reheat on the stovetop over medium-low heat with a generous splash of cream or milk. Stir frequently for about 5 minutes until the sauce loosens up and becomes creamy again. Microwaving works too — add a tablespoon of milk, cover, and heat for 2 minutes, stirring halfway through.
Freezer Storage
Mac and cheese freezes well for up to 2 months. Let it cool completely, then transfer to freezer-safe containers. Thaw overnight in the refrigerator before reheating on the stovetop with added cream. The texture may be slightly different after freezing but the flavor stays great.
Meal Prep Tips
Make the full batch and portion into individual containers for the week. When reheating, always add a splash of liquid — cream, milk, or even a spoonful of butter — to bring the sauce back to life.
Frequently Asked Questions
What pasta shape works best? Elbow macaroni is the classic, but cavatappi, shells, rotini, and penne all work beautifully. Shapes with ridges or tubes catch more sauce in every bite.
What is Oaxaca cheese and where do I find it? Oaxaca cheese is a Mexican cheese that looks like a ball of white string cheese. It melts into an incredibly smooth, stretchy texture. You can find it at most grocery stores in the Mexican cheese section, or at any Latin market. If you cannot find it, use mozzarella as a substitute.
Can I use a different cheese? Absolutely. Gouda, Gruyère, fontina, Monterey Jack, or Colby all melt well. Just make sure at least half your cheese blend is a good melting cheese for the best texture.
Why is my sauce grainy? The heat was too high when you added the cheese, or you added it all at once. Always melt cheese on low heat, one handful at a time, stirring between each addition.
Can I make this without heavy cream? You can substitute whole milk, but the sauce will be thinner and less rich. Evaporated milk is a better substitute — it gives a similar creamy body without the full heaviness of cream.
What does the chicken bouillon do? It adds an extra layer of savory, umami depth to the sauce. It is completely optional but it rounds out the flavor beautifully. Use about half a teaspoon to start and adjust to taste.
Can I add protein? Yes. Shredded rotisserie chicken, crumbled bacon, ground beef, pulled pork, or lobster all pair perfectly with this mac and cheese.
Can kids eat this? This is the ultimate kid food. Reduce the paprika and black pepper for a milder version if your kids are sensitive to spice.