Boxed or frozen mac and cheese dishes don't even begin to compare to this comforting, from-scratch version that's easy, affordable, and ultra-creamy! Cheddar and cream cheese add a sharp and slightly tangy flavor to the rich sauce which coats perfectly cooked pasta. It's a great base recipe that can be tweaked to your taste by switching up the cheeses or adding some cooked veggies. Serve as a meatless main course with a green salad or as a side dish with roasted or grilled meats.
Preparation Time
20 mins
Cooking Time
55 mins
Total Time
1 hr 15 mins
Calories
505 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
Step 2
Bake in the preheated oven until golden and bubbly, 25 to 30 minutes.
Step 3
Bring a large pot of water to a boil. Add macaroni and 2 ½ teaspoons salt and cook, stirring frequently, for 5 to 6 minutes. Drain and set aside.
Step 4
Shred Cheddar cheese by hand or in a food processor; set aside.
Step 5
Melt butter in a large saucepan over medium heat. Whisk in flour and cook, whisking constantly, until smooth, 3 to 4 minutes. Whisk in mustard powder, then 3 ½ cups milk. Whisk occasionally until mixture comes to a simmer, then let simmer for 5 minutes.
Step 6
Add cream cheese and cook, stirring often, until thick, creamy, and smooth, about 5 minutes. Add remaining 1 ½ teaspoon salt, pepper, and cayenne.
Step 7
Stir in 2 cups shredded Cheddar. Turn off the heat and let cheese melt. Stir in cooked macaroni. Add up to ¼ cup milk if you feel like the mixture is too thick.
Step 8
Layer ½ of the pasta mixture in the bottom of the prepared baking dish. Top with 1 ½ cups Cheddar. Spread remaining pasta mixture over top and sprinkle with remaining Cheddar.