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Nutrition Facts
Serving Size 1 (346g) Recipe makes 4 servings
Calories 1019
Calories from Fat 596		(58%)
Amount Per Serving		%DV
	Total Fat 66.2g	101%
	Saturated Fat 41.1g	205%
	Monounsaturated Fat 13.3g
	Polyunsaturated Fat 2.3g
	Trans Fat 0.0g
Cholesterol 257mg		85%
Sodium 2062mg		85%
Potassium 636mg		18%
Total Carbohydrate 69.5g		23%
	Dietary Fiber 2.4g	9%
	Sugars 8.7g
Protein 36.8g		73%
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Creamy Baked Macaroni And Cheese

Recipe #83810 | 55 min | 5 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Picholine
Feb 13, 2004

Velveeta, cream cheese, half and half, and egg give this comforting dish a rich, cheesy flavor with a custardy texture. I experimented by combining ideas from several recipes and my whole family was thrilled with the results!

SERVES 4 (change servings and units)

Ingredients

10 ounces macaroni
12 ounces Velveeta cheese
8 ounces cream cheese
1/2 cup parmesan cheese (canned is fine)
1 beaten egg
1 1/2 cups half-and-half
1/4 cup butter
1 tablespoon flour
1 teaspoon worcestershire sauce
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

1
Boil noodles until done.
2
While noodles are cooking, grease a rectangular glass casserole dish.
3
After noodles are drained and have cooled for a few minutes, put them in casserole dish and mix with beaten egg.
4
Set aside.
5
In a medium saucepan, melt butter on medium-low heat and add flour to make a paste.
6
Add half and half and bring to a boil on medium-high heat.
7
Reduce heat and add velveeta and cream cheese in small chunks.
8
Stir and add seasonings (last four ingredients).
9
After all the cheese is melted and the sauce has a medium thick consistency (you may need to play around with the half and half or milk to get the consistency you prefer), pour it over the noodles.
10
Stir noodles with sauce until they are combined.
11
Sprinkle parmesan over the top.
12
Bake in a preheated oven at 375 degrees for 30-45 minutes (I wait until it's a little browned).

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Featured Reviews for This Recipe

From: Madefromscratch

On May 30, 2009

So dang good! Oh my! I am not a fan (or should say was not) of mac and cheese but this is really good! I have to make a couple of comments though. First, I salted my pasta (and I used penne, just a personal preference). Also, I added the 1/2 tsp. salt as stated but found that to be quite salty (and we even like things salty). I had to thin with more milk. Not a lot but probably 1/2 c. I didn't use but probably 1/2 the sauce I had and it turned out very rich and creamy. So next time I'll watch the salt and probably only do 1/2 the sauce for the full recipe. Very tasty though. My picky 1 year old agrees!

0 people found this review helpful

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From: Buster's friend

On Oct 30, 2008

Wonderful! Came together fast (after grating the Parmesan LOL) & doubled beautifully. Smelled delicious & tasted even better. A real keeper in our house - will be serving at Thanksgiving as a side. Served with home smoked pork shoulder & braised collards on Mischief Night. Thanks again Picholine!

2 people found this review helpful

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From: V.A.

On Jun 23, 2008

Holy Smokes!!! This was WONDERFUL! It will certainly repalce my other recipe! We thought it was perfect in every way... not too creamy, not too dry, nice and cheesy, and the "crust" was to die for. Your description of the dish was dead on and we enjoyed it very much! Thanks so much for posting this keeper

3 people found this review helpful

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From: Chef #799312

On Mar 23, 2008

This was DELICIOUS!!!! My husband said this is the best Mac and Cheese he has ever tasted! YUM! It smelled great as it baked, and tasted even better!

3 people found this review helpful

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