may have a slight obsession with mac and cheese. plain mac and cheese, lobster mac and cheese, jalapeno mac and cheese…you name it, i’ve tried it (or will try it), and loved it. i was craving it the other day but didn’t want the kind out of the box. i wanted homemade mac and cheese. i hunted for a recipe and found this one that used cream cheese. and what could be better than adding cream cheese, a second type of cheese, to mac and cheese?!?? nothing in my opinion.
creamy mac and cheese
- 1lb. elbow macaroni
- 3 tbs. margarine
- 1 tbs. flour
- 3 cups milk
- 8oz. cream cheese
- 16oz. sharp cheddar cheese, shredded
- salt and pepper to taste
preheat oven to 350 degrees.
cook macaroni according to package in a large pot.
drain, rinse, and return macaroni to pot. set aside.
in a large skillet over medium heat, melt margarine.
add flour, stirring until bubbly.
slowly add milk, stirring often. cook until slightly thickened.
add cream cheese, stirring until melted.
season with salt and pepper.
pour cheese mixture into the pot with macaroni. stir to combine.
add shredded cheese, stirring to combine.
pour macaroni into a greased 9×13 casserole dish.
top with breadcrumbs.
bake for 20 minutes or until edges are crispy.