Best Ever Macaroni and Cheese

Elaine Douglas

By
@BreadandSoupLady

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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Rating:

Comments:

Serves:

6 - 10

Prep:

20 Min

Cook:

25 Min

Method:

Bake

Ingredients

2 1/2 c
milk (or evaporated milk diluted half with water)
2 c
water
1/3 c
chopped onion
1/4 tsp
salt
2 c
macaroni
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
pepper
1/2 c
light cream (or evaporated milk)
2 Tbsp
grated parmesan cheese

ALTERNATIVE TOPPING

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

Directions Step-By-Step

1
In a heavy saucepan bring milk, water, onion and salt to a boil.
2
Stir 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.)
3
Remove from heat, stir in softened, cubed cream cheese, Cheddar and Swiss cheese, Worcestershire sauce, mustard and pepper until smooth.
Stir in cream.
4
Pour 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.
5
Bake at 350 degrees F (180 C) for 25 to 30 minutes or until bubbly.
6
Can 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