Super-Creamy Mac and Cheese

Recipe for Super-Creamy Mac and Cheese
Becky Luigart-Stayner


1/2 pound elbow noodles
1 teaspoon olive oil
6 tablespoons (3/4 stick) unsalted butter, divided
1 medium onion, finely chopped
3 tablespoons all-purpose flour
2 cups milk, divided
1 cup chicken stock
1 tablespoon Dijon-style mustard
1 teaspoon salt
freshly ground black pepper, to taste
3 cups shredded extra sharp cheddar cheese
3 ounces cream cheese, in pieces, softened
3/4 to 1 cup fine cracker crumbs or panko bread crumbs


Preheat the oven to 350°F. Butter a large casserole dish.

Prepare the noodles according to the package directions. Drain, transfer to a large bowl, drizzle with oil, and toss to avoid clumping.

Melt 3 tablespoons of the butter in a large saucepan over medium heat, add the onion, and cook for 5 minutes, or until soft. Add the flour and cook for 1 minute more, stirring. Add 1 cup of milk and stir. As the sauce thickens, add the remaining 1 cup of milk. Bring to a simmer. Add the chicken stock and heat gently for 3 to 4 minutes, stirring constantly. Add the mustard, salt, and pepper, to taste. Add the cheddar cheese, 1 cup at a time, and stir. Add more as it melts. Add the cream cheese and stir until melted.

Pour the sauce over the noodles and stir to coat. Transfer the mixture to the casserole dish. Sprinkle with cracker crumbs to cover evenly.

Melt the remaining 3 tablespoons of butter in a pan over low heat and drizzle over the crumbs. Bake at 350°F for 30 to 35 minutes, or until bubbly.

Super-Creamy Mac and Cheese Variations:

Bacon Mac and Cheese: Add 4 to 5 slices of crisp-cooked, crumbled bacon to the noodles when you add the sauce. Continue as directed.

Pepperoni Pizza Mac and Cheese: Add ⅓ cup of chopped pepperoni slices to the noodles when you add the sauce. Instead of cracker crumbs, cover with sliced tomatoes and additional shredded cheese. Bake as directed.


Makes 6 servings.

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recipe changes

I cannot get hard, old or smoked cheddar here. I can find a hard white cheese with oregano, which I mix with the not so tasty orange cheddar and any hard european cheese I can find. Once, at home in Canada I had some hard cheddar but not enough. I did have some jarlsberg and asiago to makeup what I needed. too delicious!

Meatless Mondays;

Anyone can be a Vegetarian one day a week; one does not need to be a vegetarian or vegan to reduce meat; have a meal with a vegetarian bean chili or a free range egg omelette;


Vegetarians eat Cheese with no Rennet; eat non fertilized eggs; no meat; poultry or fish; some Vegetarians eat Fish; they are "Pescatarians"; a Semi-Vegetarian does not eat meat; eats Fish + Poultry; an Intermittant Vegetarian is a Vegetarin at times; Vegans do not drink milk eat eggs;


wow yammy tasty recipes i like super creamy mac and cheese good for heath and eat

I happen to love the taste of

I happen to love the taste of heavy cream in about creamy! I used about half a cup, and the rest was milk. My daughter doesn't like onions, so we have to leave them out, unfortunately. And since we had leftover ham from Thanksgiving, I cut up the slices to bite size pieces, and added them...yummy.

Super yummy!

Super yummy!

Macoroni and Cheese

Special recipe

Well, hell. I'm a vegetarian,

Well, hell. I'm a vegetarian, so I'll have to sub the chicken stock. Small matter. And for the cheese, I'd say used a good smoked cheddar.

It'll rock your world...


If your a vegetarian and can

If your a vegetarian and can't use chicken stock then what are you using for cheese? That comes from cows??


Perhaps in a nut shell: vegetarians can consume products the animal naturally produces like milk, cheese and eggs if the animal is ethically treated. Vegans consume no animal products or food made with "anything with a face". (This is how a vegan friend refered to it.)