Indulge in the ultimate comfort food with this creamy, cheesy, and oh-so-delicious baked mac and cheese recipe. This dish is a crowd-pleaser, perfect for weeknight dinners, potlucks, or simply satisfying a craving. We’ll guide you through the simple steps to create a homemade mac and cheese that’s even better than your favorite takeout. Get ready to savor every bite of this cheesy goodness!
CAN YOU USE WHIPPING CREAM IN MAC AND CHEESE?
Absolutely, you can use heavy whipping cream in mac and cheese! Many recipes typically combine milk with flour and sometimes use artificial cheeses like Velveeta to achieve creaminess. However, the secret to an incredibly rich homemade macaroni and cheese is to use heavy whipping cream.
It may sound indulgent, but isn’t gathering with loved ones the perfect time to indulge a little? You don’t have to go overboard—just a small portion of comfort food can often bring the satisfaction we crave.
Baking mac and cheese with cream results in the creamiest, easiest dish without the need for Velveeta or a flour roux, making it quicker and simpler than traditional methods.
Macaroni and cheese is a staple at potlucks, BBQs, and holiday meals—always a favorite, especially among kids—and it tends to disappear fast!
While we usually stick to lean proteins, vegetables, and healthy starches during the week, life is all about balance. When we come together with friends and family, serving comforting classics is essential. Sometimes we even whip up a low-carb cauliflower version, which is nearly as popular!
MACARONI AND CHEESE WITH HEAVY CREAM INSTEAD OF MILK IS THE BEST!
Macaroni and cheese made with heavy cream instead of milk is truly the best! Using heavy cream enhances the creaminess and eliminates the need for the roux step found in classic recipes—what a time-saving shortcut!
This dish is easily adaptable; you can add protein to transform it into a satisfying main course. Plus, it’s a family-friendly recipe that even the pickiest eaters will love. Get ready for the creamiest, cheesiest, and most delicious macaroni and cheese that everyone will be raving about!
INGREDIENTS
- 2 cups elbow macaroni
- 4 cups heavy whipping cream
- 4 cups shredded sharp cheddar cheese, divided
- 2 cups shredded Gruyère or mozzarella cheese
- ½+ teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Panko breadcrumbs (optional)
INSTRUCTIONS
- Preheat the Oven: Set your oven to 350°F (175°C).
- Cook the Pasta: In a saucepan, bring water to a boil. Add the elbow macaroni and cook according to the package instructions, reducing the cooking time by 1-2 minutes to ensure the pasta is al dente (for example, if the package suggests 6-8 minutes, cook for 6 minutes). Drain the pasta and transfer it to a baking dish.
- Prepare the Cheese Sauce: In a medium saucepan over medium heat, pour in the heavy cream. Add 2 cups of sharp cheddar cheese, the Gruyère cheese, smoked paprika, and ½ teaspoon of salt. Allow the cheese to melt, then bring the mixture to a simmer, stirring continuously until the sauce is smooth.
- Combine: Pour the creamy cheese sauce over the cooked pasta, mixing well to combine.
- Bake: Sprinkle the remaining 2 cups of sharp cheddar cheese evenly on top of the pasta mixture. Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly. Serve hot and enjoy!
Notes
- This recipe can be easily doubled for a larger baking dish.
- For best results, avoid pre-shredded cheese, as it often contains potato starch, which can hinder melting and prevent those delicious cheese pulls.
- If you prefer a crispy top, switch off the oven and turn on the broiler, broiling until the mac and cheese reaches your desired level of browning.
- Feel free to increase the smoked paprika for a smokier flavor, as many readers have enjoyed it that way!
- For a one-pan dinner, consider adding precooked protein to the dish.
