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Home Style Macaroni and Cheese
SUBMITTED BY:
VPATTISON
PHOTO BY:
GodivaGirl
"Cheesy Cheddar and cream cheese sauce with a touch of Dijon over Macaroni pasta and topped with bread crumbs."
RECIPE RATING:
Read Reviews
(151)
Review/Rate This Recipe
PREP TIME
20 Min
COOK TIME
20 Min
READY IN
40 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
7 ounces macaroni
1/4 cup butter
3 tablespoons all-purpose flour
2 cups milk
1 (8 ounce) package cream cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons Dijon mustard
2 cups shredded Cheddar cheese
1 cup dry bread crumbs
2 tablespoons butter
2 tablespoons chopped fresh parsley
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DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
Bring a large pot of lightly salted water to a boil. Add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain.
In a 3 quart saucepan over medium heat, melt butter and stir in flour. Cook for about 1 minute, until smooth and bubbly; stirring occasionally. Mix in milk, cream cheese, salt, pepper, and Dijon mustard. Continue cooking until sauce is thickened. Add cooked macaroni and Cheddar cheese.
Pour into 2 quart casserole dish. In small bowl mix together bread crumbs, butter and parsley; spread over macaroni and cheese. Bake for 15 to 20 minutes or until golden brown and heated through.
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REVIEWS
Reviewed on Nov. 30, 2007 by
rach8986
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rach8986
Nov. 30, 2007
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!
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33 users found this review helpful
OK.. so I think I've pretty much PERFECTED..I did it last night and it is the best home made...
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Reviewed on Nov. 14, 2006 by
ChefNan
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ChefNan
Nov. 14, 2006
.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!!
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18 users found this review helpful
.Love this recipe....BUT...7 ounces of pasta would barely feed 2 people in my family (we're...
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Reviewed on May 25, 2003 by KERI KENNELLY
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KERI KENNELLY
May 25, 2003
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!
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15 users found this review helpful
I've never made macaroni and cheese from scratch before, so I was excited to try it out. I was...
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Reviewed on Jun. 10, 2007 by myztikal
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myztikal
Jun. 10, 2007
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.
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9 users found this review helpful
I was not impressed with this macaroni and cheese. I followed the recipe but it was VERY...
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Reviewed on Oct. 29, 2006 by kjstrom
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kjstrom
Oct. 29, 2006
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.
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9 users found this review helpful
This is the very first time that I am sorry that I followed the advice of others. So many...
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Reviewed on Sep. 15, 2007 by
Southern Lady Cook
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Southern Lady Cook
Sep. 15, 2007
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.
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8 users found this review helpful
I love macaroni and cheese so I had to try this. I'm not too crazy about cream cheese and was...
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Reviewed on Jan. 28, 2007 by
LUVSNOW17
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LUVSNOW17
Jan. 28, 2007
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.
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7 users found this review helpful
WOW, this was great! My fiance loved it and ate leftovers 3 days in a row! I did saute a...
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Reviewed on Sep. 29, 2006 by LIBBYLANE
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LIBBYLANE
Sep. 29, 2006
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!
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7 users found this review helpful
A++++ Loved this recipe! I did 1/2 the amount of cream cheese and add an extra cup of (sharp)...
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Reviewed on Jan. 3, 2007 by
maricris
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maricris
Jan. 3, 2007
Besides using Ritz crackers instead of breadcrumbs, I followed this exact recipe and I loved it! I do prefer a creamier mac & cheese though. The fiance requested that I put in more cheddar next time. I might play around with white cheddar next time also.
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4 users found this review helpful
Besides using Ritz crackers instead of breadcrumbs, I followed this exact recipe and I loved...
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Reviewed on Oct. 19, 2006 by
cookinme
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cookinme