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This is by far the creamiest, tastiest and most special macaroni and cheese I have ever tried. I'm not usually a fan of homemade macaroni and cheese, but when a friend served this, I had to have the recipe. Since it's so little fuss and well received, it's a terrific potluck dish. —Catherine Odgen, Middlegrove, New York
This recipe is:
Contest Winning
Quick
Nutritional Facts 1 serving (1 cup) equals 453 calories, 30 g fat (19 g saturated fat), 92 mg cholesterol, 623 mg sodium, 32 g carbohydrate, 1 g fiber, 15 g protein.
Originally published as Company Mac and Cheese in Taste of Home June/July 1999, p29
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on May. 06, 2013 by bziol
First, it's way too much cheese sauce for so little pasta. I made a pound of the macaroni noodles and it was much better. Second I didn't like the cream cheese, a little too bland. I prefer a sharper taste in my mac and cheese. I also didn't have the mustard so it wasn't in there but whenever I make a Bechamel sauce, I also add a little freshly grated nutmeg. Overall, a good starting place for a homemade mac & cheese but it definitely needs a bit of tweaking.
Reviewed on May. 06, 2013 by wencho
A couple of things--this was really creamy and nice, but I would definitely use sharp cheddar the next time, and probably another cup. For those who were having problems with a "mealy" consistency, be sure to grate the cheese yourself. The pre-grated stuff in the packages is coated with an agent that stops it from sticking together, and that's what causes the graininess/mealiness.
Reviewed on Feb. 18, 2013 by Jami4
would be easy to add variety to this one!!
Reviewed on Dec. 20, 2012 by Ahunto
It's still the one!!I have been making this recipe for years, and it is my husbands all time favorite. He requests it for his birthday every year. A few of the changes I have made: I always use sharp cheddar, and my husband prefers the spiral noodles. They really hold more of the sauce in. Sometimes we add ham to this as well.
It's still the one!!
I have been making this recipe for years, and it is my husbands all time favorite. He requests it for his birthday every year. A few of the changes I have made: I always use sharp cheddar, and my husband prefers the spiral noodles. They really hold more of the sauce in. Sometimes we add ham to this as well.
Reviewed on Dec. 01, 2012 by jmsarxt
What a disappointent. This sounded SO good and I would barely give 1 star! I am an EXPERIENCED and after 50+ yrs. cooking have a good idea for good. This should be taken out of your recipes. Can u guess where printed copy went, and the whole recipe!!!!!!!
What a disappointent. This sounded SO good and I would barely give 1 star! I am an EXPERIENCED and after 50+ yrs. cooking have a good idea for good. This should be taken out of your recipes. Can u guess where printed copy went, and the whole recipe!!!!
!!!
Reviewed on Nov. 26, 2012 by Pamlico
Very good! Add a little crushed red peppers to spice it up.
Reviewed on Nov. 26, 2012 by Ohio46
This is not much different than a standard mac and cheese recipe. Inexpensive and filling for a weeknight for family but I certainly would not use as or title as a company dish. Mac and cheese means cheap to me.
Reviewed on Sep. 17, 2012 by bseegar
I thought there was WAY too much cheese sauce for the amount of macaroni added, so I went ahead and cooked the rest of the noodles in the box (I used a 16 oz. box in total) and it was still plenty cheesy. Also thought the breadcrumbs were a little overpowering so I'll probably use half next time. Otherwise, delicious flavor!
Reviewed on Feb. 05, 2012 by Emmazonn
It was pretty good, nice and creamy. Not very flavorful though. Next time I think I'll add a little more cheddar.
Reviewed on Dec. 25, 2011 by wonbyone74
all I have to say is WOW! out of allllll the recipe's I have tried over the years, this was BY FAR the best, the easiest, and really not very expensive!!!!!!
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