How to Make the Best and Cheesiest Homemade Macaroni and Cheese

Forget the little blue box. This is an easy, simple recipe for a decadent macaroni and cheese dish that has two different types of cheese (and loads of it!).

Difficulty: Easy

Instructions

Things You'll Need:

• 1 box (1 pound) pasta of your choice (I prefer shells)
• 1 container (8 oz.) cream cheese
• 2 cups of milk
• 1/2 stick (4 tblsp) of butter
• 3 tablespoons of flour
• 4 cups of shredded cheddar cheese
• 1/2 of bread crumbs

1. Boil the package of pasta (one pound) in lightly salted water. Follow the directions on the box, drain and set aside.

2. Place the butter and flour in a medium saucepan over low heat. Stir until the butter is melted and the roux is slightly golden in color.

3. Add the milk and cream cheese to the butter and flour mix. Stir and continue to heat until it turns into a smooth white sauce.

4. Add the cooked pasta and the white cheese sauce together and mix well. While still warm, add 3 cups of the shredded cheddar cheese and mix well.

5. Put the pasta and cheese into an oven ready casserole dish. Sprinkle the remaining shredded cheese and breadcrumbs on top.

6. Put the dish into a preheated oven at 365 degrees for about ten minutes, or until the cheese on top is melted.

7. Serve and enjoy!

Tips & Warnings

• This is obviously not for dieters, but you can cut down the fat by using low fat cheeses and low fat milk.
• To save time, you can cook the white sauce and preheat the oven all while the pasta is boiling.
• Makes enough for four to five people.