Lorie's Homemade Macaroni & Cheese


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Ditch the powder kind, and make a much better macaroni and cheese.

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  • 7 oz. pkg. uncooked elbow macaroni
  • 1/4 C. butter or margarine
  • 3 Tbs. flour
  • 2 C. milk
  • 8 oz. pkg. cream cheese, softened
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 2 tsp. country-style Dijon mustard
  • 2 C. (8 oz.) cubed 1/2" extra sharp Cheddar cheese
  • 1 C. fresh bread crumbs
  • 2 Tbs. butter or margarine, melted
  • 2 Tbs. chopped fresh parsley

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Preheat oven to 400 F. Cook macaroni according to package directions; drain. Meanwhile, in 3 qt. saucepan, melt 1/4 C. butter. Stir in flour. Cook over medium heat, stirring occasionally, until smooth and bubbly (1 min.). Stir in milk, cream cheese, salt, pepper and mustard. Continue cooking, stirring occasionally, until sauce is thickened (3-4 min.). Stir in macaroni and cheese. Pour into 2 qt. casserole. In small bowl, stir together remaining ingredients, and sprinkle over macaroni and cheese. Bake for 15 to 20 minutes or until golden brown and heated through.

6 servings.

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