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.


☆☆☆☆☆ 0 votes

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

How to Make Best Ever Macaroni and Cheese


  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

Printable Recipe Card

About Best Ever Macaroni and Cheese

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

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