If you love homemade macaroni and cheese you need to try this recipe! It is super cheesy, creamy, and seasoned perfectly! It is the perfect comfort food!
When I first moved out on my own my mom was super generous and gave us everything that she could to get us started in life. We packed our moving van bound from Maryland to Texas with furniture she gave us, dishes she bought for us, and all kinds of other little things that we would need to set up our new home.
There was only one thing that I asked to take that she wouldn’t give me… it was a cookbook. The Land O Lakes Treasury of Country Recipes.
Understand folks, was pre-Amazon and being able to find anything and everything you wanted online. The late 90’s were sooooo archaic!
So anyway, my mom had purchased this cookbook from a guy selling them out of his trunk and we had no way of tracking down another one.
There was one recipe in particular that I wanted to have access to, the macaroni and cheese. I am a self-confessed carbivore and macaroni and cheese is seriously one of my favorite foods.
This recipe is the best I’ve ever made, it is so creamy and cheesy and seasoned beautifully. I could really eat the whole pan myself but I go ahead and share with my family.
My mom did eventually track down another copy of the cookbook, and now I have my very own. This is by far the recipe I’ve made the most out of it!
What is so special about this homemade macaroni and cheese?
This mac and cheese has a super creamy sauce with just a little spice and a delicious crunchy buttery top. The sauce is made with cheddar and cream cheese and then extra cheddar is added before baking. It results in an ultra rich, decadant cheesy dish that is as close to perfect as it can be. There is also a little dijon in the mix that adds just a little zip that puts it over the edge!
Here’s what you’ll need for this macaroni and cheese
- 8oz – Elbow Macaroni (you can use regular or whole wheat)
- 1/4- Cup Butter
- 3- Tbsp Flour
- 2- Cups Milk
- 1- 8oz Pkg Cream Cheese
- 1/2 -tsp Salt
- 1/2- tsp Pepper
- 1-tsp Dijon mustard
- 1- Cup Cheddar Cheese Shredded
- 1- Cup Cheddar cubed
- 1/4-Cup Bread Crumbs Panko works best for extra crunch
- 2- Tbsp Butter Melted
First get your macaroni cooking according to the package directions, and get your oven pre-heating to 350.
Next in a sauce pan melt your 1/4 Cup butter, and add your flour. Stir constantly over medium heat until its smooth and bubbly. Continue stirring while you add the milk. Then add in the cream cheese, salt, pepper, and mustard.
When your macaroni is cooked and drained combine it, the sauce, cheddar cheese, all in a well greased casserole dish and stir it up.
Combine the melted butter and bread crumbs in a separate bowl and sprinkle over the mac & cheese.
Pop it into the oven for 20 minutes, until the bread crumbs are nicely browned and the mac and cheese is warm and bubbly!
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 449Total Fat: 31gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 86mgSodium: 668mgCarbohydrates: 29gFiber: 1gSugar: 2gProtein: 15g
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