Cream-Cheesy Mac n’ Cheese

I love cheese. Come to think of it, who doesn’t? I have never met anyone that said they didn’t like cheese.

It’s just that good.

Something else everyone loves? Mac and cheese! I mean, it’s noodles with cheese. What’s not to love!?

Mac and cheese is a perfect Friday meal. I don’t know why that is. I remember that we always had mac and cheese for lunch on Fridays in grade school. Mac and cheese and stewed tomatoes. I could have totally done without the stewed tomatoes!

I’m sharing with you an amazing homemade macaroni and cheese recipe. I actually used to hate homemade mac and cheese. I was strictly a boxed girl! I don’t know when I changed my mind, but I know it was recently. I just always felt like homemade mac and cheese had no flavor compared to the boxed kind. I’m very glad I have come around!

This mac and cheese is made with cream cheese and is relatively healthy. I clearly have an obsession with making creamy sauces with cream cheese. Check my alfredo. It makes a really creamy sauce and cancels out any need for a heavy cream.

We basically start with some cheese, add some cheese, and end with the some cheese. It’s a pretty good deal.

Oh, wait. We also add some spicy brown mustard. Just for a little kick.
Remember I said I thought homemade mac and cheese had no flavor? Whoops!

I had little Helper McGee with me while I made this dish. He is also a big fan of cheese.

Cream-Cheesy Mac n’ Cheese


8 oz. whole wheat elbow macaroni

4 tablespoons butter

3 tablespoons flour (I used whole wheat)

2 cups low-fat or skim milk

1 package (8 oz.) low-fat cream cheese, cubed (I used Neufchatel)

2 cups shredded cheddar cheese

2 teaspoons spicy brown mustard

1/4 teaspoon salt

1/4 teaspoon black pepper


Preheat oven to 400°.

Cook pasta according to package directions. Drain and keep warm until sauce is ready.

For sauce, melt butter over medium heat in large saucepan or deep pan. Add flour to butter and stir until smooth. Gradually add in milk, stirring continuously. Allow milk mixture to come to a boil and cook for 2 minutes, stirring continuously.

Reduce heat to low and add cream cheese, cheddar cheese, mustard, salt, and pepper. Stir until cheese are melted and sauce is smooth. Pour the sauce over the elbow macaroni and mix together (at the point, I added about a tablespoon of gorgonzola cheese, which is optional).

Pour mixture into greased 8-inch square baking dish. Sprinkle a small amount of cheese over the top. I used grated parmesan and cheddar. Bake for 15-20 minutes until pasta is heated through and top is slightly browned.

It comes out all bubbly and cheesy, which obviously means it comes out delicious and perfect!

Comfort food at it’s best. And, at it’s tastiest. Enjoy your Mac and Cheese Friday!!!

Happy April Fool’s Day!!! Do you play jokes on people or have you ever had a joke played on you?