Description
Joanna Gaines Mac and Cheese with Cream Cheese is a rich, ultra-creamy baked macaroni dish featuring a blend of cheddar, Monterey Jack, and cream cheese. It’s comforting, indulgent, and perfect as a holiday side, potluck favorite, or weeknight treat.
Ingredients
- 1 pound elbow macaroni
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 4 oz cream cheese, softened
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dry mustard (optional)
- 1 cup shredded cheddar (for topping)
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Cook macaroni according to package directions until al dente. Drain and set aside.
- In a large pot, melt butter over medium heat. Whisk in flour to form a roux and cook 1–2 minutes.
- Slowly add milk and heavy cream while whisking until smooth.
- Add cream cheese and whisk until melted and creamy.
- Stir in cheddar, Monterey Jack, salt, pepper, paprika, garlic powder, and dry mustard. Continue stirring until the sauce is fully melted and smooth.
- Add cooked macaroni to the cheese sauce and mix until evenly coated.
- Pour into the prepared baking dish and top with additional shredded cheddar.
- Bake for 20–25 minutes or until bubbly and golden.
- Let sit 5 minutes before serving.
Notes
- For extra richness, add an additional 2 oz of cream cheese.
- Top with buttery breadcrumbs for a crunchy finish.
- Use freshly shredded cheese for the smoothest melt.
- Can be prepared ahead and refrigerated; add 10 extra minutes to bake time.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Side Dish
- Method: Baked
- Cuisine: American