Creamy Macaroni and Cheese
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 -10
Ingredients
- 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
Instructions
- Cook pasta to al dente per package directions. Drain and set aside.
- Melt butter in a large pot over medium heat.
- Stir in flour until blended and combined to create a roux.
- Gradually stir in milk about 1/2 cup at a time allowing sauce to thicken slightly before adding more.
- Once all the milk is added continue to cook, stirring occasionally until sauce has thickened, about 4-5 minutes.
- Add in cream cheese and cheeses and stir occasionally until melted.
- Stir in cooked macaroni until coated with sauce.
- Season with salt and pepper.
- Serve immediately or transfer to a casserole dish and cover until ready to serve.
Notes
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.