Creamy Macaroni and Cheese


  • 1 pound box elbow macaroni
  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 4 cups whole milk
  • 8 ounce package regular cream cheese (cut into cubes)
  • 8 ounce brick mild cheddar cheese (shredded)
  • 1 cup shredded sharp cheddar cheese
  • 1/2 teaspoon salt plus additional to taste
  • 1/4 teaspoon black pepper plus additional to taste


  1. Cook pasta to al dente per package directions. Drain and set aside.
  2. Melt butter in a large pot over medium heat.
  3. Stir in flour until blended and combined to create a roux.
  4. Gradually stir in milk about 1/2 cup at a time allowing sauce to thicken slightly before adding more.
  5. Once all the milk is added continue to cook, stirring occasionally until sauce has thickened, about 4-5 minutes.
  6. Add in cream cheese and cheeses and stir occasionally until melted.
  7. Stir in cooked macaroni until coated with sauce.
  8. Season with salt and pepper.
  9. Serve immediately or transfer to a casserole dish and cover until ready to serve.


To get the best results shred cheese yourself opposed to purchasing pre-packaged shredded cheese. For this recipe an 8 ounce brick of mild cheddar was used then shredded using a grater which makes about 2 cups shredded cheddar cheese. I also purchase a block of sharp cheddar and grate 1 cup.