elaine's best ever macaroni and cheese

Name: Elaine's Best Ever Macaroni and Cheese
Prep time: 20 min
Cook time: 25 min
Yield: 6
Cuisine: American
Ingredients: 2 1/2 cup(s) milk (or evaporated milk diluted half with water) 1 1/4; 2 cup(s) water 1c; 1/3 cup(s) chopped onion 1 1/2 t.; 1/4 teaspoon(s) salt 1/8 t.; 2 cup(s) macaroni 1 c.; 1/4 pound(s) package cream cheese (125 g. metric) 63 g.; 1 cup(s) grated old cheddar cheese 1/2 c.; 1 cup(s) grated swiss cheese 1/2c.; 1/2 teaspoon(s) dry mustard 1/4 t.; 1 teaspoon(s) worcestershire sauce (5 ml) 1/2 t.; 1/4 teaspoon(s) pepper 1/8 t.; 1/2 cup(s) light cream (or evaporated milk) 1/4 c.; 2 tablespoon(s) grated parmesan cheese 1 t.; ## ALTERNATIVE TOPPING; 2 tablespoon(s) butter, melted 1 t.; 1/4 cup(s) bread crumbs, dry 1/8 c.; 2 tablespoon(s) grated parmesan cheese 1 t.

49 Pinches 4 Photos

Elaine Douglas

Vancouver, BC

Updated on Mar 11, 2014

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 shown half the ingredients on the right side for a smaller recipe. 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.

Rate

prep time 20 Min

cook time 25 Min

method Bake

yield 6 - 10

Ingredients

2 1/2 cups milk (or evaporated milk diluted half with water) 1 1/4
2 cups water 1c
1/3 cup chopped onion 1 1/2 t.
1/4 teaspoon salt 1/8 t.
2 cups macaroni 1 c.
1/4 pound package cream cheese (125 g. metric) 63 g.
1 cup grated old cheddar cheese 1/2 c.
1 cup grated swiss cheese 1/2c.
1/2 teaspoon dry mustard 1/4 t.
1 teaspoon worcestershire sauce (5 ml) 1/2 t.
1/4 teaspoon pepper 1/8 t.
1/2 cup light cream (or evaporated milk) 1/4 c.
2 tablespoons grated parmesan cheese 1 t.
ALTERNATIVE TOPPING
2 tablespoons butter, melted 1 t.
1/4 cup bread crumbs, dry 1/8 c.
2 tablespoons grated parmesan cheese 1 t.

How To Make elaine's best ever macaroni and cheese

Step 1

In a heavy saucepan bring milk, water, onion and salt to a boil.

Step 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.)
Step 3

Remove from heat, stir in softened, cubed cream cheese, Cheddar and Swiss cheese, Worcestershire sauce, mustard and pepper until smooth. Stir in cream.
Step 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.
Step 5

Bake at 350 degrees F (180 C) for 25 to 30 minutes or until bubbly.
Step 6

Can be prepared ahead of time to end of step 4, refrigerate until baking time and proceed with step 5.
Step 7

* remember: cheese does not freeze well
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