Best Ever Macaroni and Cheese

Elaine Douglas


This recipe is a treasure. Don't let the list of ingredients put you off. It comes together very quickly and can be made ahead.
I have found that evaporated milk can be substituted in many recipes to reduce the calories and cost. It works well with this one too.
My family loves this dish.

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6 - 10
20 Min
25 Min


2 1/2 c
milk (or evaporated milk diluted half with water)
2 c
1/3 c
chopped onion
1/4 tsp
2 c
1/4 lb
package cream cheese (125 g. metric)
1 c
grated old cheddar cheese
1 c
grated swiss cheese
1/2 tsp
dry mustard
1 tsp
worcestershire sauce (5 ml)
1/4 tsp
1/2 c
light cream (or evaporated milk)
2 Tbsp
grated parmesan cheese


2 Tbsp
butter, melted
1/4 c
bread crumbs, dry
2 Tbsp
grated parmesan cheese


1In a heavy saucepan bring milk, water, onion and salt to a boil.
2Stir in macaroni; partially cover and simmer over medium heat for 8-10 minutes or until macaroni is tender, stirring occasionally. (Do not drain. Some of the liquid will remain and will become part of the sauce.)
3Remove from heat, stir in softened, cubed cream cheese, Cheddar and Swiss cheese, Worcestershire sauce, mustard and pepper until smooth.
Stir in cream.
4Pour mixture into greased 2 quart casserole. Sprinkle with Parmesan cheese.
Alternative topping - combine ingredients lightly with a fork and sprinkle on top of the macaroni mixture.
5Bake at 350 degrees F (180 C) for 25 to 30 minutes or until bubbly.
6Can be prepared ahead of time to end of step 4, refrigerate until baking time and proceed with step 5.
7* remember: cheese does not freeze well

About this Recipe

Course/Dish: Pasta Sides
Main Ingredient: Pasta
Regional Style: American
Other Tags: For Kids, Healthy, Heirloom