Company Mac and Cheese Recipe
Company Mac and Cheese Recipe photo by Taste of Home

Company Mac and Cheese Recipe

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4.5 71 94
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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6-8 servings
Quick Contest Winning Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6-8 servings


  • 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

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.


  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.
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 Apr. 27, 2016

"Was creamy and mild tasting.The cream cheese cut the sharpness of the extra sharp cheese

flavor.I make strictly with extra sharp cheese and use dry mustard!My husband didn't like it!"

Reviewed Feb. 28, 2016

"I have not tried this recipe yet but wanted to answer the question of how you can keep it from tasting grainy. Don't use packaged shredded cheese. Buy blocks of quality cheeses and grate them yourself. The bagged cheese has been processed so it doesn't stick together in the bag. Hope that helps."

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!!!)"

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."

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."

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