Country Style Macaroni and Cheese

Submitted by Kittencalrecipezazz

"I have been making this recipe since my son was small, it's also great made with rotini (corkscrew) pasta ---prep time does not include cooking the macaroni, you may omit the breadcrumb topping if desired."

 

• Ready In: 40mins
• Ingredients: 11
• Serves: 4-6

ingredients

• 1 1⁄2 cups uncooked elbow macaroni
• 1 lb Velveeta cheese, cubed
• 3 tablespoons butter
• 2 tablespoons flour
• 2 cups milk or 2 cups half-and-half
• 2 tablespoons prepared mustard (yellow OR Dijon)
• 1 (8 ounce) package cream cheese, softened
• salt & freshly ground black pepper (I use seasoned salt)
• 1 -2 tablespoon dried parsley

• TOPPING

• 1 1⁄2 cups dry breadcrumbs
• 2 tablespoons melted butter

directions

1. Set oven to 350 degrees F.
2. For topping; in a bowl combine the breadcrumbs with melted butter; set aside.
3. In a large saucepan, cook the macaroni until firm-tender; drain, and add the Velveeta cheese, stir well; set aside.
4. In a medium saucepan melt butter, add flour; stir well.
5. Add in the milk or half and half, mustard, cream cheese, salt and pepper, then stir until cream cheese is thoroughly combined and melted.
6. Add in parsley then pour over macaroni mixture.
7. Transfer to a large casserole dish.
8. Top with 1-1/2 cups breadcrumbs mixed with 2 Tbsp melted butter.
9. Bake for 30-40 minutes or until top is a light golden brown.

Reviews

[SuzieQue]

Wow - I have never even liked Macaroni and Cheese _ I made this for my granddaughters (ages 6, 9 and 18) when they visited. They decided it was the best they had ever had (and these girls are mac and cheese afficiandos) and I loved it too - very creamy and rich. I had to make it again the next night for them! Kittencal - you are my hero - no kidding - every one of your recipes I have tried has been perfection! thank you so much for your generousity in sharing your fabulous recipes.

 

[Khinson]

Another delicious recipe from Kittencal! This was so creamy and yummy! I was looking for a recipe for mac and cheese that contained cream cheese, to try and copy a dish that I tasted at a potluck dinner...this was perfect! I don't really like a lot of breadcrumbs, so I probably only used about a 1/5th of what it called for, and I left out the parsley by accident. Yum!!!

 

[Nikoma]

The phrase that comes to mind is Kick A$$!!! Can I say that? This recipe is rediculously good. I'll definately be making it again. I didn't use the bread crumb topping and I upped the macaroni to 2 cups (which was fine, there's more then enough sauce for it!) Keeper keeper keeper. Thanks Kitten!

 

[CookingONTheSide]

This is one of my most favorite mac and cheese recipes now. It is creamy, comforting and delicious. I used half and half and 2% Velveeta cheese. I did use dry mustard instead of prepared mustard and omitted the parsley and bread crumbs. I don't think you can tell the cream cheese is in there, but it gives the dish a wonderful flavor and is obviously a big reason for the extra creaminess. I made this for the Cooking Photo Forum's "Pasta and Potatoes for March".

 

[Zesti_V]

I followed the recipe without substitution and found it was way too salty. (I didn't add any extra salt at all.) Also, I think there are too many breadcrumbs, I would reduce the amount to about half.