I know what you’re thinking as you read this: “What is she doing to her family with all that cream, cheese, and cream cheese?” The truth is this recipe started years ago as a simple way to use up ingredients in my fridge, and it became a family favorite. I hesitated to share it because it’s indulgent, but it’s meant as a special treat, not everyday fare. A small serving goes a long way—about 1/3 cup per person if you’re watching portions—but if you want to experience truly luxurious macaroni and cheese, my kids insist this is the one that will send you to macaroni-and-cheese heaven.
When we have family gatherings I always hear, “Mama, PLEASE make THE macaroni and cheese!” Over the years this recipe has even helped me trade recipes with other cooks—bribery that led to getting a much-loved Yum Yum Sauce recipe. I’ll share the recipe below, then offer tips and background so you can get the best results.
THE RECIPE FOR THE BEST EVER MACARONI AND CHEESE
Best Ever Macaroni and Cheese
Ingredients
- 1 stick butter
- ½ block (4 oz) cream cheese
- 1 cup grated Parmesan cheesefresh Parmesan preferred; the canned grated kind works fine too
- 1 cup heavy cream
- 4 oz American cheese foodVelveeta, cut into 1-inch cubes
- 4 oz sharp American cheeseor a similar sharp cheese, grated
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon freshly grated nutmeg
- ½ teaspoon smoked paprika
- salt and pepper to taste
- 1 lb pasta (12–16 oz box); penne or rotini recommended
Instructions
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Bring a large pot of water to a boil and cook pasta according to package directions, but use only about ½ teaspoon of salt in the water instead of the full amount suggested on the box.
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In a medium heavy-bottomed saucepan over medium-low heat, combine butter, cream cheese, Parmesan, heavy cream, American cheese food, onion powder, garlic powder, nutmeg, and smoked paprika. Stir frequently until everything melts and the sauce is thick and smooth. Add the grated sharp American cheese last and stir until fully incorporated. Reduce heat to low and keep warm until ready to serve.
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Drain the pasta and transfer it to a serving dish. Just before serving, pour the hot cheese sauce over the pasta and stir to combine. The sauce thickens and can settle if left too long, so add it only when guests are ready to serve and eat immediately.
Notes
Nutrition
TIPS AND TRICKS FOR THE BEST EVER MACARONI AND CHEESE
- Do not pour the sauce over the pasta until just before serving. The sauce thickens and can become sticky if left too long.
- If the sauce becomes too thick while waiting, stir in a little more heavy cream to loosen it.
- You can experiment with other cheeses—Gruyère, Fontina, or hoop cheese work well—but keep Parmesan and the processed American cheese for the right texture and flavor.
- Add-ins like ham, peas, or broccoli are tasty, though the original version is often preferred for its simplicity.
- Cook the pasta to al dente so it stays springy under the rich sauce.
- Serve this alongside lighter dishes to balance the richness.
- Kids love this recipe.
- If you don’t have fresh nutmeg, use ground nutmeg or omit it; it simply deepens the flavor.
RECIPE INSPIRATION FOR MACARONI AND CHEESE
This recipe evolved from my Fettuccine Alfredo sauce—simply swapping cheeses and adjusting consistency for pasta makes it ideal for macaroni and cheese. It’s a reliable, no-fail dish that comes together in under 30 minutes and is perfect when you want a genuinely comforting, satisfying meal.
I hope you add this to your go-to recipes. It’s not meant to be a diet dish, but it’s deeply comforting and fills you up. Someday I’ll share a more “grown-up” version that my adult friends adore—kids aren’t always fans of that one, so for family gatherings this version remains king.
“Be strong and courageous. Do not be afraid or terrified because of them, for the LORD your God goes with you; he will never leave you nor forsake you.” ~ Deuteronomy 31:6