"Cheesy Cheddar and cream cheese sauce with a touch of Dijon over Macaroni pasta and topped with bread crumbs." — VPATTISON
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1 (8 ounce) package
shredded Cheddar cheese
dry bread crumbs
chopped fresh parsley
OK.. so I think I've pretty much PERFECTED..I did it last night and it is the best home made mac and cheese I've ever had! I used 1 3/4 cup of milk and 1/4 cup heavy cream.. this made it extra creamy and yummy. I also blended in 2 cups of the suggested cheddar as well as 1 cup of provolone and 1 cup of mozzeralla...this made it even more creay and cheesy... I omitted the breadcrumb topping (TOO much breadcrumbs for me) and generously added more cheddar, mozzeralla, and provolone to the top before puting it into the oven... If you like easy, cheesy, and creamy mac and cheese..you will love this recipe with these modifications!
I've never made macaroni and cheese from scratch before, so I was excited to try it out. I was looking for a recipe that had ingredients I'd readily have on hand. No specialty cheeses. I really like the bread crumb topping. The actual mac and cheese was a little too cream cheese flavored for me. I like rich, flavorful foods and the cream cheese made it too bland for me. I'm going to keep looking around for other recipes, but if I do make this again, I'll down the cream cheese to 6oz and up the cheddar to 2 & 1/2 to 3 cups. Also, when I made this, instead of putting parsley (which I'm not fond of) in with the bread crumbs I put garlic salt and paprika. Yum!
.Love this recipe....BUT...7 ounces of pasta would barely feed 2 people in my family (we're German i.e. big eaters) Plus that seemes like a lot of sauce for the ammount of pasta.. So I upped the butter to a 1/2 cup and left everything else the same and used a 1 pound box of macaroni. It was PERFECT!!
This is the very first time that I am sorry that I followed the advice of others. So many other reviewers said that they halved the cream cheese because it was too strong of a flavor. I purposely chose this recipe because I like cream cheese. But after reading all the reviews, I was afraid to use the full amount of cream cheese called for. Although this mac & cheese came out very good, it wasn't at all special. It tasted just like every other mac & cheese. I couldn't taste one iota of cream cheese. Next time I'm going to use the full amount called for.
I love macaroni and cheese so I had to try this. I'm not too crazy about cream cheese and was a little concerned about others complaining of an overpowering cream cheese flavor, so I substituted 8 ozs of sour cream, which is what I normally use in my mac and cheese. I also added about 4 more ounces of shredded cheddar cheese. This recipe turned out creamy, cheesy and delicious.
I was not impressed with this macaroni and cheese. I followed the recipe but it was VERY bland. I won't make this one again.
WOW, this was great! My fiance loved it and ate leftovers 3 days in a row! I did saute a little garlic and onion then added a dash of Red Hot (or tabasco) to spice it up a little. It was great and I will make it often.
A++++ Loved this recipe! I did 1/2 the amount of cream cheese and add an extra cup of (sharp) cheddar. It was very creamy and cheesy!
* Percent Daily Values are based on a 2,000 calorie diet.
Home Style Macaroni and Cheese
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 363
Make rich, creamy macaroni and cheese on the stovetop.
This creamy baked comfort food classic has two kinds of cheese.
The secret ingredient in this mac and cheese is cream cheese.