Company Mac and Cheese Recipe

4.5 89 113
Company Mac and Cheese Recipe
Company Mac and Cheese Recipe photo by Taste of Home
Publisher Photo

Company Mac and Cheese Recipe

Read Reviews
4.5 89 113
Publisher Photo
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
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 package (7 ounces) elbow macaroni
  • 6 tablespoons butter, divided
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 package (8 ounces) cream cheese, cubed
  • 2 cups 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

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.
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.
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

Nutritional Facts

1 cup: 453 calories, 30g fat (19g saturated fat), 92mg cholesterol, 623mg sodium, 32g carbohydrate (4g sugars, 1g fiber), 15g protein.

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  • 1 package (7 ounces) elbow macaroni
  • 6 tablespoons butter, divided
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 package (8 ounces) cream cheese, cubed
  • 2 cups 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
  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

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Reviews forCompany Mac and Cheese

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MY REVIEW
pikefamily User ID: 7353738 286886
Reviewed Apr. 19, 2018

"This was not good or at least my idea of Mac and Cheese. The cream cheese along with the flour butter, made it like paste. I added more and more milk to get the consistency thinner, but to no use. I literally threw it out. The raccoons liked it!"

MY REVIEW
snker0521 User ID: 1340981 286598
Reviewed Apr. 13, 2018

"My family loves this Mac and cheese. We may not always use elbow macaroni and we always use panko instead of bread crumbs for a crisper top, but otherwise it stays pretty much the same. Never any leftovers."

MY REVIEW
[email protected] User ID: 1686736 283813
Reviewed Feb. 17, 2018

"quick to fix and my grandsons (8 & 10) really liked it."

MY REVIEW
Kasey User ID: 9417933 282932
Reviewed Jan. 30, 2018

"I use Hickory smoked Gruyere in place of the cheddar and add shredded extra sharp cheddar to the top instead of bread crumbs. After the 15-20 minutes in the oven i stick it under broil on Hi for 3-4 min just to brown and crisp the top layer of cheese a bit. It comes out incredible."

MY REVIEW
Kailey User ID: 9330898 278080
Reviewed Nov. 21, 2017

"This mac and cheese is INSANELY good! I did change some stuff though. I melted all of the butter and whisked it with rice flour instead of all purpose, then added the milk in and heated it until it was thick. After the milk was thickened, I put cream cheese and pepperjack cheese in until melted. I used rice pasta, and I made 16 ounces of it to mix in with the sauce. Literally the BEST mac and cheese I have ever tasted. Instead of salting the sauce, I put a bunch of salt in the water for boiling the pasta. I didn't even need to add extra salt to the sauce. YUM!!!"

MY REVIEW
2124arizona User ID: 845443 268511
Reviewed Jun. 26, 2017

"This mac and cheese is soo creamy and good. Perfect comfort food!!"

MY REVIEW
Bozmac User ID: 8598808 264789
Reviewed Apr. 17, 2017

"It was very creamy but bland. I added garlic salt and extra cheddar to help give it more flavour. Next time I will add Old or Sharp cheddar and cut back on the cream cheese."

MY REVIEW
sstetzel User ID: 158954 260726
Reviewed Feb. 3, 2017

"This is one of my favorite macaroni & cheese recipes, always so creamy."

MY REVIEW
gina.kapfhamer User ID: 8717427 260723
Reviewed Feb. 3, 2017

"Great dinner for any day of the week! Love this mac and cheese!"

MY REVIEW
gina.kapfhamer User ID: 8717427 260722
Reviewed Feb. 3, 2017

"This is the only macaroni and cheese recipe you'll ever need! A hit for dinner, any night of the week."

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