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


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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


  • 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

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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