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Creamy Macaroni 'N' Cheese


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  • 3 cups uncooked macaroni
  • 3 cups skim milk
  • 1/2 pkg light cream cheese
  • 1 cup grated old cheddar cheese (orange coloured)
  • 1/3 cup all-purpose flour
  • 1 1/2 tsp dry mustard or 1 tsp Dijon mustard
  • 1/2 tsp salt
  • 1/2 tsp paprika
  • 1/2 cup grated parmesan cheese
  • 4 green onions, thinly sliced
  • 2 regular tomatoes seeded and coarsely chopped
  • Additional grated cheddar or parmesan cheese



Step 1

Boil macaroni following package directions for minimum cooking time, usually 5 to 7 minutes. Drain and rinse with cold water. Drain well and place in an ungreased 8 cup baking dish.

Preheat oven to 350. In a large saucepan, heat milk over medium heat until steaming, but not boiling. Meanwhile, cut cream cheese into 1 1/2 inch chunks and grated cheddar. In a small bowl, stir cheddar with flour. When milk is hot, add cream cheese and stir until melted. Gradually sprinkle in cheddar-flour mixture, stirring constantly, then mustard, salt and paprika. Stir often until cheddar is melted and sauce is smooth, from 3-4 minutes.

Pour hot sauce over cooked macaroni and sprinkle and green onions and tomatoes. Gently mix until macaroni is coated. Smooth top. Cover and bake in oven until bubbly for 40-45 minutes. For a golden top, sprinkle with additional grated cheddar and broil about 4 inches from preheated broiler for 3-5 minutes.


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