- 2 cups elbow macaroni
- 1/4 cup butter (cubed)
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 package cream cheese (8 oz.)
- 1 cup shredded sharp cheddar cheese
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons butter (melted)
|Calories770Calories from Fat450|
|% DAILY VALUE|
|Calories from Fat450|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
colleen v. a month ago
Very easy and the whole family loved it.
Kay C. a year ago
Comfort food at its best! I added shredded cheese on top before baking—because that’s how my mom always made it!
Jennifer B. a year ago
Amazing! Made it for the family and my kids (age 6 & 8) absolutely loved it! Already requesting it again.
Logan 2 years ago
AMAZING! definitely try if you are looking for a creamy mac and cheese. The cream cheese adds a twist that pairs well with the sharp cheddar. Also, super simple and easy to make (especially for someone novice in the kitchen!) I did not add the melted butter on top and it still formed a nice cheesy top.
michelle f. 3 years ago
Loved this! my kids loved this as well. It was so yummy and easy to make. I cooked everything but the macaroni in a pyrex/corningwear dish and then mixed in the macaroni and put it all right in the oven so the clean up was also easy peezy!!! I used 2% milk and it was still creamy and I put a half a teaspoon of mustard powder in there as well. Would be good without it I am sure! Thank you for an easy alternative to the boxed mac n cheese that my kids cant live without. I am going to omit the extra butter drizzle this time to eliminate some calories and fat. I am also going to try lowfat cream cheese.... to see if the healthy version stands up. I have a feeling there are so many flavor layers to this mac n cheese that it will survive my healthy upgrades, I will NEVER use whole grain pasta, though I did use Barilla white fiber shells and could not tell the difference.