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

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4.5 78 102
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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
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 cup: 453 calories, 30g fat (19g saturated fat), 92mg cholesterol, 623mg sodium, 32g carbohydrate (4g sugars, 1g fiber), 15g 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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germanycook User ID: 6411056 258026
Reviewed Dec. 12, 2016

"I had never bothered to make homemade mac & cheese before, and am really glad I made this! It is awesome! Super creamy. At first I thought there was too much sauce for the noodles but that's what makes it creamy and rich. Added lots of bacon to make it a main dish."

DeliciouslyResourceful_Gina User ID: 4938423 256977
Reviewed Nov. 19, 2016

"5 stars for taste and texture! I did not top with breadcrumbs and bake because we don't care for our mac and cheese like this. It was too creamy, but again this could be in part because I did not bake. I already did use about 1/2 cup extra macaroni as I anticipated this. I will make it again with additional pasta. It was very easy, yet creamy and delicious."

murrworm88 User ID: 1697209 255464
Reviewed Oct. 15, 2016

"This is my splurge....the creamiest mac & cheese I've ever had! Can't get enough"

angmclanc User ID: 3282588 254374
Reviewed Sep. 20, 2016

"My favorite mac and cheese recipe. Cream cheese and cheddar. Yum"

turtle68 User ID: 2576369 253504
Reviewed Sep. 1, 2016

"I have been looking for a homemade mac & cheese recipe for a while, but each one was dry and tasteless. This one was phenomenal! Moist and creamy and yummy! Thumbs up from husband and daughter too"

chefheidi18 User ID: 8210724 250525
Reviewed Jul. 17, 2016

"It wasn't my favorite."

LBurkey User ID: 3719865 249555
Reviewed Jun. 18, 2016

"I made this Mac & Cheese recipe for my family and they loved it. I only used 4 oz. of cream cheese and I used Dijon mustard instead of spicy brown mustard, but it turned out great. Great comfort food on a chilly night."

kitchenwitch2 User ID: 4872105 247559
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!"

LindaCincinnati User ID: 8431987 244649
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."

kathyreid24 User ID: 8545564 243117
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!!!)"

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