Creamy Baked Macaroni and Cheese – Not Low Fat!
"Combined a few recipes together and this is the BEST I came up with. Cheesy - Creamy Crusty top and easy to reheat with putting a little bit more milk into and on top of the leftovers and covering with foil putting back into the oven for 1/2 hour"
photo by anniesnomsblog
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 453.59 g medium shell macaroni noodles
- 118.29 ml butter
- 4.92 ml salt
- 2.46 ml pepper
- 2.46 ml dry mustard
- 118.29 ml flour
- 828.06 ml whole milk
- 1 egg, beaten
- 226.79 g cream cheese, cut into cubes
- 453.59 g processed cheese, cut into cubes like Velveeta cheese
- 473.18 ml shredded sharp cheddar cheese
directions
- Boil noodles according to package.
- After noodles are drained and have cooled for a few minutes, put them in a big bowl and mix with beaten egg.
- Preheat oven to 350 degrees.
- Grease 9x13 pan.
- In a pan cook butter, salt, pepper, ground mustard and flour and stir until smooth.
- Remove from heat add milk, return to heat and bring to a boil.
- Boil 1 minute.
- Remove from heat and add cheeses, stir until melted.
- Pour over noodles that are in a bowl stir, pour into greased pan and bake at 350 degrees for 40 minutes or until top is golden brown and crusty!
Questions & Replies
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most of the recipe is not printed in this recipe...not even the arrow to see directions!!!! -
If you go back to the top of the recipe and look on the right side under the name of the recipe, there are 4 boxes - one for print (which resembles a printer) one for e-mail. pinterest and facebook. Press thee print and you should be good to go. I hope this helps! Debbie -
How do I print the recipes? -
when do you add the egg??
Reviews
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This is excellent mac and cheese. Not dry like a lot that I have tried. Lots of cheese flavor. The sauce took me a while to get all the cheese to melt. Ended up putting it back on the heat to get it smooth. Baking time is perfect. My GD loved it. Thanks for sharing. Made for PAC Fall '08 -
Holy Cow! this turned out great. Following the directions I thought it was going to be way to much cheese sauce so I kept a little back. (Which made a awesome pretzel dip lol). Will definitely make again. Great Post Cathy!!
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Oh my gosh, this is amazing!! I cannot believe how creamy it is, unlike any other mac and cheese recipe I've made at home before! This is a winner; it really hit the spot on a cold winter's evening! -
I made this last night for the first time. It really is the best macaroni and cheese recipe I'v ever made. It's very thick, gooey and all kinds of "comfort foody." It's the one you are looking for, I promise. :)
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This Mac & Cheese is delicious when it first comes out of the oven. Unfortunately we couldn't eat all at one sitting so I refrigerated. After reheating it was no longer creamy, but very gummy and gelatinous! Have to go back to my all time favorite from Food Network using Cheddar and Gruyere, simple to make and, best of all, can be refrigerated and tastes just the same heated - creamy and delicious!
see 14 more reviews
Tweaks
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Delicious! made this at the weekend for my family and it was gone as soon as i could take it out the over, lovely and creamy great comfort food, i used swiss gruyere cheese instead of processed and i also had some rosemary and garlic focaccia that i made a couple of days before left over so blitzed that up to make a great crust. great recipe and i will definitely be using it again! thanks!
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Used 5 cups milk when I saw how thick the cheese sauce was. The additional milk kept the mac & cheese from being too dry.
RECIPE SUBMITTED BY
catpete
Menominee, Michigan
