Yes, this is the third macaroni and cheese recipe on the blog. But the reason for it is simple: it’s the world’s best mac and cheese. Self-proclaimed, of course.
My previous recipes were a unique beer-bacon mac and cheese and a healthy Greek yogurt mac and cheese. But this one is just an original, thick and creamy mac and cheese recipe that everyone in the family can enjoy. Growing up, mac and cheese was always my go-to lunch or dinner. I would walk through the aisles of Shop Rite with my mom while patiently waiting for the mac and cheese aisle. I would run up to that huge selection of Kraft and pick out whichever kind I wanted—I usually gravitated toward the Spongebob noodles. Today, I still enjoy boxed mac and cheese because it reminds me of when I was a little girl. When I have time, I make this homemade recipe; it’s my personal favorite (no offense, Kraft), and with this amount, there’s just enough for me to enjoy, but not enough to share!
Ingredients: Makes 1 serving
- 2 oz. sharp cheddar (I use Cracker Barrel Aged Reserve White Cheddar)
- 1 tbsp. cream cheese
- ¼ cup heavy cream
- 2 tbsp. butter
- 1 tsp. flour
- 2 ½ oz. macaroni
- 1 small garlic clove (optional)
- Salt & pepper to taste (optional)
Cook macaroni according to package instructions. In a small pot, melt the cream and butter. Add the cream cheese, let it melt, then whisk in the flour. Add the cheddar cheese and garlic and let it fully melt, whisking occasionally. Pour over cooked macaroni, season with salt & pepper and serve immediately.