Tuesday, February 7, 2012

Mac & Cheese

Finally, an easy Mac & Cheese recipe that reheats well. The kids love it.

Original recipe found HERE.

4 c elbow macaroni
3 T all-purpose flour
1 t salt
1/4 t pepper (I use more)
2 1/4 c milk
1/4 c softened cream cheese
1 t Dijon mustard
2 t Worcestershire sauce
1/2 t minced garlic, soaked in olive oil
1 1/4 cups cheddar cheese

Cook pasta. Drain and set aside.
While pasta is cooking, put flour, salt, and pepper in a large pan. Add milk, stirring with whisk until blended. Drop cream cheese in by teaspoonfuls into milk mixture. Bring to a boil over medium-high heat, stirring constantly. Reduce heat; simmer 2 min or until thick and cream cheese melt, stirring occasionally. Stir in mustard, Worcestershire, and garlic; simmer 1 minute. Remove from heat. Add cheddar cheese, stirring until cheese melts. Combine pasta and cheese sauce in a large bowl; toss well.


  1. Aunt Heidi gave us this recipe.
    This recipe does not make a double batch well.

  2. Just made this for lunch. Leave it to our beloved Mrs. Reimer to come up with the only mac & cheese (not from a box) that the girly will eat!!! Sophie keeps declaring "yummy!!!" It is indeed!!! Thankyou for the great recipe!!!
    - Amy R

  3. Yeah! Now you can think of me every time you have mac & cheese. Love you Miss Sophie!!