Creamy Macaroni 'N' Cheese

Photo by Gail B.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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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