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Mac and Cheese to Beat the Box

Source of Recipe

"The Best Casserole Cookbook Ever" by Beatrice Ojakangas


Recipe Introduction

"I've always been suspicious of macaroni and cheese from a box, which is actually a product of WWII, having been invented for feeding the troops. This recipe is mac and cheese in a hurry. Sometimes when the grandkids arrive (which can be in the middle of the afternoon or long after the dinner hour), they're hungry. It must be a conditioned response. When I serve this to them, it's comforting to know that they're eating good-quality whole foods, instead of powdered dark yellow cheese. I keep a package of shredded sharp Cheddar in the freezer, and I seem to always have cream cheese and good Parmesan on hand. Elbow macaroni is not one of our staples, but any other small pasta seems to be okay with the kids."

List of Ingredients

â—¦ 2 cups whole-wheat or regular elbow macaroni (or, in a pinch, penne, farfalle, or cavatelli)
â—¦ 1 cup shredded Cheddar cheese (mild, medium, or sharp)
â—¦ 1 package (8 ounces) cream cheese or Neufchâtel cheese, cubed
â—¦ 1 cup undiluted evaporated milk
â—¦ ½ cup fine dry breadcrumbs
â—¦ 2 tablespoons butter, melted
â—¦ ½ cup grated Parmesan cheese


Recipe

Preheat the oven to 400° F.
Cook the macaroni in boiling salted water according to package directions. Drain, but do not rinse.

Combine the macaroni with the Cheddar and cream cheese in a shallow 1-quart casserole. Stir until the cream cheese melts into the hot macaroni. Stir in the milk and scrape down the sides of the dish.

In a small bowl, mix the breadcrumbs with the melted butter and grated Parmesan cheese. Sprinkle evenly over the macaroni and cheese. Bake for 30 to 35 minutes, or until the breadcrumbs are browned.

Serves 4