Northwest Best Mac and Cheese


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Easiest, creamy and most tasty macaroni and cheese ever. This recipe is always a hit at potlucks!

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  • 1 7-oz. pkg. elbow macaroni
  • 6 Tbs. butter
  • 3 Tbs. all-purpose flour
  • 2 C. half and half
  • 1 8-oz. pkg. cream cheese cubed
  • 1 C. shredded sharp cheddar cheese
  • 1 C. shredded cheddar cheese
  • 2 tsp. grey poupon mustard
  • 1/2 tsp. salt
  • 14 tsp. black pepper
  • 1/4 tsp. garlic powder
  • 3/4 C. dry bread crumbs( fresh or prepared)
  • 3 Tbs. minced fresh parsley

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Cook macaroni according to package directions. Meanwhile, melt 4 tablespoons of butter in a large saucepan. Stir in flour until smooth.

Gradually add half and half: Bring to a slow boil: stirring, let cook for 2-3 minutes.

Reduce heat: add cheeses, mustard and seasonings. Stir until cheeses are melted and sauce is smooth. Drain macaroni; add to cheese sauce and stir gently to coat.

Transfer to a well-greased shallow 3 qt. baking dish. Melt remaining butter; toss with bread crumbs and parsley. Sprinkle over macaroni. Bake, uncovered, at 400 degrees for 20 minutes or until golden brown.

Optional add ins: 1 cup diced fresh tomatoes,1 cup diced ham, 1 1/2 cups steamed broccoli florets

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