The Most Delicious Baked Macaroni and Cheese Recipe

Baked macaroni and cheese

I know I’m not a food blogger, but I do enjoy cooking. I’ve only published one other recipe post before, Coconut Apricot Bars. But with all of this extra time at home, I’ve found myself doing even more cooking and baking. As I can’t run to the craft store for supplies, I’ve decided to share some of my favorite tried and true recipes. At the top of the list is the ultimate comfort food, baked macaroni and cheese.

I’ve been making this recipe for years…my husband loves it and every person I’ve served it to has been very complimentary. It hits the spot every time!

Baked macaroni and cheese with mixed vegetables

Baked Macaroni and Cheese

This recipe was adapted from Betty Crocker. I’ve put my own spin on it by using half cream cheese instead of all cheddar cheese. I also use extra Worcestershire sauce and top with bread crumbs.

Ingredients needed to make baked macaroni and cheese

I make mine a little bit lighter by using reduced fat (Neufchatel) cheese and skim or 1% milk. Trust me, you won’t miss the fat or flavor!

spices, shredded cheese, milk and cubed cream cheese

My next tip is to pre-measure the ingredients before you begin cooking. I also like to cut the cream cheese into chunks so it will melt faster.

melted butter, flour and spices in a dutch oven

I make the sauce in our vintage dutch oven. It belonged to my mother-in-law and I love it and use it constantly.

Scooping out a serving of baked macaroni and cheese

The Italian breadcrumbs are the finishing touch. It makes it look more appetizing and adds flavor.

baked macaroni and cheese with mixed vegetables

I usually serve baked macaroni and cheese with frozen peas or mixed vegetables. You can serve it as a weeknight meal, or as a side dish at Sunday dinner. But beware…if you bring it to a pot luck, there will be no leftovers! I hope your family enjoys it as much as we do!

Baked Macaroni and Cheese

Delicious and comforting, this recipe uses reduced fat cream cheese and low fat milk for a lighter version of classic baked macaroni and cheese.
Prep Time30 mins
Cook Time25 mins
Course: Main Course
Cuisine: American
Servings: 4
Author: Zucchini Sisters

Ingredients

  • 2 cups uncooked elbow macaroni
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp ground mustard
  • 1/2 tsp Worcestershire sauce
  • 2 cups 1% or skim milk
  • 1 cup shredded cheddar cheese
  • 4 oz reduced fat (Neufachel) cream cheese
  • 1/3 cup Italian bread crumbs

Instructions

  • Preheat oven to 350.
  • Boil salted water and cook macaroni.
  • While macaroni is cooking, melt butter in a dutch oven over low heat. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Cook over medium low heat, stirring constantly until mixture is smooth and bubbly.
    Remove from heat. Stir in milk.
    Heat to boiling, stirring constantly. Boil and stir for one minute
    Remove from heat and stir in cheeses. Continue to stir until the cheeses are melted.
  • Drain macaroni, and pour into an ungreased 2-quart casserole dish.
    Pour cheese sauce over the pasta and stir to combine.
    Sprinkle bread crumbs on top.
  • Bake uncovered for 25 minutes.

Thanks for stopping by today! I hope to see you again soon šŸ™‚

Rebecca

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8 Comments

  1. Can you substitute chick pea macaroni for the regular macaroni in this recipe?

    1. Hi Susan! I don’t know why not…I’ve never made it with chick pea macaroni myself, but I’m sure it would taste great! Thanks for stopping by!

  2. We made some the other night from a recipe we found online and we’re disappointed at how bland it was. I’m excited to see some flavor in your ingredients–going to give this a try!! Thank you!!

  3. Looks good! I need to try this. I have never been able to make a good mac and cheese – maybe because Iā€™m
    afraid to add too much cheese! I like that this is a lighter version.

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