The 1-Ingredient Upgrade for the Best Mac and Cheese, According to a Cheese Expert

I consider myself a processed Cheesehead. Although my grandfather was a natural-born Cheesehead, I was born and grew up in the flatlands of Illinois. After moving to Wisconsin as an adult, there was a long process by which I became a Cheesehead—that’s why I call myself a processed one.

Besides learning to love Lambeau Field and appreciate the squeak of fresh cheese curds, I picked up a thing or two about making the best mac and cheese. One of things I’ve learned is that cream cheese isn’t just for cheesecakes or dips—it’s fantastic in mac and cheese and a seriously easy way to make it creamier and more delicious. 

How To Add Cream Cheese to Your Mac and Cheese

I learned this smart upgrade while researching my first cheese book, The Cheeses of Wisconsin, from a cheesemonger who sold artisan cream cheese. Though you can use a fancy cream cheese, I usually reach for Aldi’s store brand.

Simply add it right in with the grated cheese when you make the cheese sauce. I add a whole eight-ounce bar of cream cheese to any mac and cheese recipe. Slice it up with a knife and add a little at a time as you continue stirring the cheese sauce. If you’re skeptical and want to dip your toes in, you could add half a bar or four ounces.

The cream cheese adds voluptuous texture and creaminess to the mac and cheese, just like it does in dips and desserts. But that’s not the only thing cream cheese will do for your mac. It also acts as a binder, helping prevent the cheese sauce from separating.

A good roux (the mixture of butter and flour that helps hold the sauce together) should do the same thing, but cream cheese is especially good for when you reheat mac and cheese. If you use cream cheese, the sauce won’t split even when you reheat it.

Use a Combination of Cheeses 

Here’s another tip: For the best flavor, you should use a mixture of cheeses. The cream cheese will accentuates the flavor of the other cheeses since it’s mild and won’t conflict.

I usually like a combination of a good cheddar,  gouda, and Gruyère. If you have to use only one cheese, an aged cheddar that’s got some oomph is delicious with the cream cheese. Start with some quality cheeses, and then add in the cream cheese—you’ll make the best mac and cheese of your life.