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Company Mac and Cheese Recipe

Company Mac and Cheese Recipe

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
TOTAL TIME: Prep/Total Time: 30 min. YIELD:6-8 servings

Ingredients

  • 1 package (7 ounces) elbow macaroni
  • 6 tablespoons butter, divided
  • 3 tablespoons all-purpose flour
  • 2 cups milk
  • 1 package (8 ounces) cream cheese, cubed
  • 2 cups (8 ounces) shredded cheddar cheese
  • 2 teaspoons spicy brown mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup dry bread crumbs
  • 2 tablespoons minced fresh parsley

Directions

  • 1. Preheat oven to 400°. Cook macaroni according to package directions. Meanwhile, melt 4 tablespoons butter in a large saucepan. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes.
  • 2. Reduce heat; add cheeses, mustard, salt and pepper. Stir until cheese is melted and sauce is smooth. Drain macaroni; add to cheese sauce and stir to coat.
  • 3. Transfer to a greased shallow 3-qt. baking dish. Melt remaining butter; toss with bread crumbs and parsley. Sprinkle over macaroni. Bake, uncovered, 15-20 minutes or until golden brown. Yield: 6-8 servings.

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.

Reviews for Company Mac and Cheese

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MY REVIEW
Reviewed Feb. 3, 2016

"Loved it!!! First I made it according to recipe, but cut in half. Great! Then I tried it with what i had on hand and these were my changes: swapped out half cheddar for Mexican mix cheese, and the other half w/grated Le Gruyere (swiss). The Gruyere made all the difference. It became better than restaurant quality. (Kraft - eat your own heart out!!!)"

MY REVIEW
Reviewed Jan. 18, 2016

"Turned out great.... I did add some extra cheddar cheese just because we like cheese.... tasted even better the next day when I heated it up... Great Recipe."

MY REVIEW
Reviewed Nov. 15, 2015

"This was a little too mustardy and too many bread crumbs.for my taste, although it was easy to make and I got a couple rave reviews when I took k it to a potluck."

MY REVIEW
Reviewed Nov. 13, 2015

"I made this tonight and while we liked it, it was way to grainy. How do I make it less grainy? I'm not the best cook :)"

MY REVIEW
Reviewed Oct. 20, 2015

"This was the best Mac and cheese I have ever had!!! My brother said it was award winning, I'll make it for a party!! I just put ritz crackers on it instead of bread crumbs!! Thank you for posting it!!"

MY REVIEW
Reviewed Oct. 9, 2015

"Just made this tonight and my husband, who is a chef, LOVED it!! I didn't add the mustard (just didn't sound good) and used Ritz crackers for the topping and I used Penne instead of elbow!! Holds sauce better! Will be my go to Mac & Cheese dish from now on!!"

MY REVIEW
Reviewed Sep. 22, 2015

"HOLY COW, this is amazing. I've tried countless macaroni and cheese recipes and this one is by far my favorite. My husband actually said "this is the best Mac and cheese I've EVER had." I really think that any negative reviews on this recipe are from people who didn't make it correctly. For one, with any recipe involving a roux (flour and butter) you must cook the roux (with a good boil!) while stirring constantly for at least two minutes, and then do the same thing again after adding the milk (for two minutes!). This eliminates any flour taste. Two, you want it to be really cheesy before baking it because it firms up in the oven so if it's more cheesy going in the oven then it will be the perfect consistency after baking.

I followed the recipe exactly except I used about 10 oz of noodles, 1/4 cup more milk, and used country style Dijon mustard instead of the spicy. It was amazing!! Everyone asked for seconds."

MY REVIEW
Reviewed Sep. 17, 2015

"I'm really sorry to say it, but this recipe just ruined my night! My husband had been saying last night that he wanted homemade mac and cheese, so I found this recipe and made it exactly as directed and it turned out pretty bad. It was way too creamy/doughy. I think maybe the pasta amount should be doubled and I also think that the cream cheese amount should be cut at least in half. Way too much bread crumbs and the cooking time seemed too short. Of course this is just my opinion, but I have most definitely had much better. I should have just called my mother for her recipe. I asked my husband to be honest with me on how it was and he said that I should maybe try another recipe next time. lol"

MY REVIEW
Reviewed Sep. 2, 2015

"I just made this. Number 1 recipe on my search. It was so easy to make, I cant believe I didnt do it before this. I forgot the cream cheese when I went to the store and used sour cream instead. It was very good I wish I had used the whole 16oz box of macaroni as it was very cheesy. I had ritz crackers and used them as the topping, they were very good."

MY REVIEW
Reviewed Feb. 25, 2015

"This is an excellent mac and cheese recipe. Everyone I've made it for just loves it, including me!. I leave out the spicy mustard, though. True comfort food! Thanks for sharing."

MY REVIEW
Reviewed Jan. 21, 2015

"This was very good! If you want creaminess, this is the recipe. I made it according to directions except I added a medium chopped onion. (I doubled the recipe). The only thing I didn't care for was the spicy mustard. It gave it an odd taste, but my husband and daughter loved it. Other than the mustard, this is now my new mac n cheese recipe."

MY REVIEW
Reviewed Jan. 20, 2015

"I made this and was a little disappointed. I wanted some taste to it. I also want a macncheese that doesn't set up like a rock when it starts to cool off."

MY REVIEW
Reviewed Nov. 27, 2014

"This is the absolute best Mac n cheese. For years I have been making Mac nd cheese with velveeta, butter and milk. It was good, but not great. I did tweak it by adding more pasta, and more sharp cheddar. I use penne pasta my kiddos love the burst of cheese in the middle. For those people that are experiencing mealy cheese. You have to melt the butter and roux the flour then slowly add the milk then add the cheeses. Thanks for this delicious recipe!!#"

MY REVIEW
Reviewed Nov. 10, 2014

"good but needs a little something."

MY REVIEW
Reviewed Oct. 26, 2014

"Good stuff! I was out of elbows the last time that I made it so I used shells. Turned out so good!!"

MY REVIEW
Reviewed Sep. 11, 2014

"Very creamy. Husband really liked it. I will definantly make this often."

MY REVIEW
Reviewed Jun. 22, 2014

"This is the best macaroni and cheese recipe ever. The only one I've used for years now. It has a rich creamy sauce and taste great, you can aslo use white cheddar. It is what you'll judge all other mac and cheeses you try."

MY REVIEW
Reviewed May. 10, 2014

"I used a 1# pkg of elbow macaroni and add 1/2 cup of Parmesan and 1 cup of finely diced Velveeta, also I use sharp Cheddar instead of mild. You can use pepper jack if you like. I also swap out the milk for half and half. Most times I include 4 or more slices of diced crisp cooked bacon. When we have mac and cheese we usually eat it as a main course entree so it doesn't really make 8 servings"

MY REVIEW
Reviewed Apr. 20, 2014

"This is delicious, BUT, the amount of pasta called for in the recipe is not correct. I had a 32 oz box of elbow macaroni and used almost the whole box. I think a little parmesan cheese added in the bread crumbs adds a nice touch of flavor, too."

MY REVIEW
Reviewed Mar. 5, 2014

"My Husband and Son-in-law loved this! I used what I had in the fridge....the cream cheese was greek cream cheese, munster and cheddar cheese, yellow and Dijon mustard. The dish was creamy and delicious!!"

MY REVIEW
Reviewed Mar. 2, 2014

"One of our family favorites. I usually double the macaroni. Sometimes I do the breadcrumbs and sometimes I don't. Either way it is a hit."

MY REVIEW
Reviewed Feb. 18, 2014

"Out of all the mac n cheese recipes from Taste of Home this was my favorite to use as a base. I only made a few tweaks by using both milk and cream, mozzarella, Colby and pepper jack cheeses, dry mustard, crushed oyster crackers along with parsley for the topping and I added chopped broccoli florets. Yum! My family loved it, so I'll be adding this to my recipe book."

MY REVIEW
Reviewed Dec. 23, 2013

"I cooked 8 oz of gluten free pasta and it wasn't enough- was too saucy so I cooked a bit more and it was perfect. I love Mac & cheese. The addition of the cream cheese makes it more special. I allow myself to make it once a year at Christmas time for a special treat. Great recipe. Thank you!"

MY REVIEW
Reviewed Dec. 6, 2013

"I made this last night for dinner with a rotisserie chicken and it was awesome. I questioned the cream cheese at first because I had never thought about adding that to Mac and cheese but it made it so creamy!!! Next time I may add a little more cheddar cheese than the recipe calls for to give it a bigger cheesy flavor! I am already planning on making this again for a Christmas party this weekend, can't wait!!!!"

MY REVIEW
Reviewed Nov. 25, 2013

"Delicious! I added garlic powder and used panko instead of break crumbs. Knocked everybody's socks off!

Danerlea,
Your review is terrible. You simply have no right to lower a rating when you didn?t even use the ingredients required. The mustard adds the ?flavor? you said was missing and doesn?t taste like mustard at all when combined with everything else. People like you should be banned from commenting or rating things."

MY REVIEW
Reviewed Nov. 16, 2013

"Excellent!! This is the best Mac & Cheese recipe I've ever had. Don't change a thing, it's absolutely delicious..."

MY REVIEW
Reviewed Nov. 11, 2013

"Excellent! Seemed just a bit salty to me; not sure why; maybe I used too much salt in my pasta water; would not use any next time. And it has a lot of bread crumbs, could probably cut back on that a bit. Very good!! And easy."

MY REVIEW
Reviewed Oct. 14, 2013 Edited Apr. 20, 2014

"Very good. I didn't use the mustard because I didn't think I would like the taste. I will def make again. Hard to go wrong with cream cheese, in my eyes. The amount of pasta called for in the recipe can't be right as someone else also said. I used 16oz of pasta and increased the butter by 2 tbsp and the milk by one cup. It was really creamy (which I like) but probably could have used more pasta."

MY REVIEW
Reviewed Oct. 10, 2013

"I thought this was just ok. It was very creamy and VERY cheesy, but it was kind of lackluster in the flavor department. My husband and I aren't mustard lovers so I left that out. It wouldn't have improved it for us. Not sure if I'll make this again."

MY REVIEW
Reviewed Sep. 28, 2013

"I make this for the family all the time. It never fails someone requests this at every family get together. Rich and creamy!"

MY REVIEW
Reviewed Sep. 19, 2013

"Really creamy and delicious, excellent flavor. I was hesitant to make this because in general, I always feel disappointed by mac and cheese recipes, but this one sounded intriguing enough to try. My kids went nuts over it. I served it as the main dish and added a fresh fruit salad and baked break sticks. A friend happened to pop over that night unexpectedly too, and she adored this! Great side dish to bring along to a family gathering where everyone contributes something. Super kid-friendly!!"

MY REVIEW
Reviewed Sep. 8, 2013

"I make this recipe all the time my kids ask for mac n cheese. After making it the first time, I will never buy store mac n cheese again! It is quick and easy and oh soo creamy! Excellent! Thank you!"

MY REVIEW
Reviewed Jul. 5, 2013

"This was delicious! I used only 4oz of reduced fat cream cheese, whole milk, and italian seasoned breadcrumbs in place of the regular ones plus fresh parsley. Some reviews complained of lack of flavor. I have no idea what they are talking about. You won't be disappointed."

MY REVIEW
Reviewed Jun. 2, 2013

"I would add a sharp cheddar to give it a bit a flavor. I wouldn't say that this is a creamy mac n cheese. It was a mac n cheese that had a variety of cheeses that needed a kick to it. has potential with a little work"

MY REVIEW
Reviewed May. 6, 2013

"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."

MY REVIEW
Reviewed May. 6, 2013

"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."

MY REVIEW
Reviewed Feb. 18, 2013

"would be easy to add variety to this one!!"

MY REVIEW
Reviewed Dec. 20, 2012

"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."

MY REVIEW
Reviewed Dec. 1, 2012

"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!!!!

!!!"

MY REVIEW
Reviewed Nov. 26, 2012

"Very good! Add a little crushed red peppers to spice it up."

MY REVIEW
Reviewed Nov. 26, 2012

"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."

MY REVIEW
Reviewed Sep. 17, 2012

"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!"

MY REVIEW
Reviewed Feb. 5, 2012

"It was pretty good, nice and creamy. Not very flavorful though. Next time I think I'll add a little more cheddar."

MY REVIEW
Reviewed Dec. 25, 2011

"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!!!!!!"

MY REVIEW
Reviewed Dec. 12, 2011

"I followed directions and it came out mealy and a bit dry. My husband liked the flavor but I think the texture ruined it for me."

MY REVIEW
Reviewed Dec. 8, 2011

"This was some of the best mac and chesse we have eaten. It's creamy and tasty."

MY REVIEW
Reviewed Nov. 9, 2011

"This is the recipe I use for mac and cheese. I couldn't find a recipe that was creamy without using process cheese. This recipe solves that problem by using cream cheese. I have used the lowfat version of cream cheese with good results in this recipe."

MY REVIEW
Reviewed Oct. 8, 2011

"This Mac & Cheese was delicious. Even our kids liked it. It is a wonderful change from the same whole mac & cheese. The mustard added just enough flavor and the bread crumbs blended in so well with the dish. My kids ask for it regularly."

MY REVIEW
Reviewed May. 4, 2011

"Best recipe I've found yet. My mother-in-law, nephew, and son insisted on copies of the recipe."

MY REVIEW
Reviewed May. 1, 2011

"I too had high hopes for this recipe. I make alot of pasta for my 2 toddlers and thought for sure this would be a winner. As others wrote, I too found it was very bland. I was hesitant about the mustard, and thought it might ruin the flavor, and I was right. But seeing as how it had so many rave reviews, I thought it would be worth it, but it wasnt, the mustard just made it worse. Even the little ones picked at it, and pasta is their favorite. Just wasnt what I was expecting, even though it looked so creamy and wonderful. The preparation was easy, but I think I will stick to some of our other favorites."

MY REVIEW
Reviewed Mar. 14, 2011

"I really loved this recipe. Only difference I made was to mix parsley into the mac and cheese and I used an Italian blend bread crumbs topping. Do not mistake this for Velvetta stove top mac and cheese. This is good old fashion baked mac and cheese. The cream cheese was a great zingy touch."

MY REVIEW
Reviewed Jan. 23, 2011

"I made this with Cabot's 75% fat free cheese, Neufchatel instead of cream cheese, and a full 14 ounce box of whole-grain elbow macaroni instead of the ingredients listed. I also didn't put in the parsley or the bread crumbs (enough carbs, I thought!) and it turned out great. I put it into 2 pans - each 1.5 quarts. Still a great recipe. And yes...the cheese melted!"

MY REVIEW
Reviewed Dec. 3, 2010

"My family, who can be ridiculously picky eaters, love this mac and cheese! The other night all I had to use half cheddar/half mozzarella and they still ate the entire pan in less than 24 hours. You just can't go wrong with this recipe."

MY REVIEW
Reviewed Nov. 13, 2010

"This is my favorite mac and cheese recipe. I have made it several times and always get lots of compliments on it."

MY REVIEW
Reviewed Oct. 20, 2010

"I live with my boyfriend and another male roommate. This is the perfect bribe in getting them to help with cleanup. It never fails. Sooo good."

MY REVIEW
Reviewed Oct. 10, 2010

"This is my very favorite mac and cheese reipe. The only I do differently sometimes is not bake it with the bread crumbs, just serve it right out of the pot and it just makes it creamier to do it that way. I think every ingredient is prefectly portioned."

MY REVIEW
Reviewed Sep. 24, 2010

"My husband convinced me to try this recipe again. I agreed because the ingredients are simple and easy to find in the store. I upped the spicy brown mustard to about 1/4 cup and reduced the bread crumbs to 1/2 cup, and we were both very pleased with the recipe =)"

MY REVIEW
Reviewed Aug. 3, 2010

"I never had homemade mac n cheese growing up, so I have no memories to compare this to. I was eager to find a recipe to make for my husband and I to start as a tradition. I am sad to say this will not be it. There wasn't much flavor and I found it rather bland. I made it as directed, only changing the parsley for basil since I had it on hand. I am sad to say this is the first TOH recipe I wasn't impressed with. I will be looking for another recipe."

MY REVIEW
Reviewed Mar. 9, 2010

"Awesome!My family loves it!I was previously making a family recipe for mac n chz and came upon this and thought i'd try it..my hubby says its the best ever and the kids always want more!"

MY REVIEW
Reviewed Dec. 31, 2009

"Nothing special."

MY REVIEW
Reviewed Oct. 26, 2009

"This is my daughter's favorite...I use buttered cornflake crumbs on top...."

MY REVIEW
Reviewed Aug. 29, 2009

"my family and friends have all agreed this is their new favorite mac and cheese - just the way the recipe says to do it!!"

MY REVIEW
Reviewed Aug. 4, 2009

"I only use the 3oz brick of cream cheese. The 8oz is WAY too much and my family agrees that the smaller amount is perfect. I also add about 8oz of a ham steak cubed. Otherwise, good recipe."

MY REVIEW
Reviewed May. 29, 2009

"Don't change a thing! Velveeta can't compare to the creamy cheesy flavor of the best macaroni and cheese I've ever had. The cream cheese gives it that "tangy" flavor I think you're looking for. It's also very rich and filling. The parsley bread crumbs are wonderful and add just a lovely, tasty little crunch. I won't bother looking for a better recipe because I don't think I'll find it. I absolutely love mac-n-cheese and consider it my favorite food. I just can't say enough about this recipe. Thanks!"

MY REVIEW
Reviewed Feb. 2, 2009

"My husband hates macaroni and cheese, but will eat this. So, no I don't think it's liked the boxed Velveeta brand at all."

MY REVIEW
Reviewed Jan. 23, 2009

"I love homemade mac & cheese and am going to try this this weekend. I am curious, if it lacks flavor, what would you add to get that "velvetta" flavor besides velvetta. Namely, what spices or ingredients would you add?"

MY REVIEW
Reviewed Oct. 11, 2008

"I made this for the first time this afternoon with high hopes. I love mac and cheese and wanted something creamier and richer than the kind from the "Blue Box." I made the recipe as directed, and while it had a creamy texture and was easy to prepare..it lacked flavor. It was very bland. I used regular shredded cheddar (not fat free) and the recommended tbl of butter..but it still didn't suit my tastebuds. I guess I am more accustomed to my mom's homemade baked mac which uses Velveeta instead of cheddar to bring that tangier taste. I may try this recipe again, with modifications."

MY REVIEW
Reviewed Oct. 8, 2008

"This recipe is surely a winner! I will never eat boxed macaroni again! We eat this often, and my friends always request this macaroni of me. So delicious!"

MY REVIEW
Reviewed Feb. 29, 2008

"I have been making this dish for a couple of years now. My kids love it. We have it at least once a month or more!"

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.