Baked mac n cheese with cream cheese

Also, please take note that cream cheese usually melts around 130 degrees Fahrenheit or 55 degrees Celsius. Keep in mind that when it attains 90 degrees Fahrenheit or 32 degrees Celsius, it will soften. The main reason is that solid milk fat begins to liquefy.

Gruyere is a classic addition because it melts much like Cheddar, but has a lovely nutty flavor. Other classics include Gouda, Muenster, Parmesan, fontina, Havarti and Monterey Jack. Brie works well too, just make sure you remove the rind before mixing it in.

Cook your noodles in milk instead of water Cooking your noodles in milk instead of water makes your resulting mac and cheese creamier. According to The Kitchn, cooking your noodles in milk instead of water makes the sauce creamy before you even add the cheese sauce.