Homemade Macaroni and Cheese

I love this recipe because it doesn't involve a roux.  And it definitely beats the blue box!

Homemade Macaroni and Cheese


1 lb. elbow or shells pasta
1 Tbls butter or margarine
1 cup milk
1 8oz. block of cream cheese
1/8 tsp cayenne pepper
1/8 tsp garlic powder
1/2 cup parmesan cheese
2 cups shredded sharp cheddar
1/2 cup bread crumbs (if baking)

Bring a large pot of water to a boil and cook pasta al dente.  While pasta is cooking, prepare cheese sauce.  Over medium heat, melt butter.  Add milk and bring to a light boil.  Be careful because milk can boil over quickly!  Add cream cheese and stir until melted.  Turn off heat and add spices, parmesan cheese, and sharp cheddar cheese.  Pour cheese sauce over pasta.  At this point, you can serve as is.  Or pour into a 9x13 greased casserole dish; top with bread crumbs and maybe some more parmesan cheese and bake at 375 for about 30 minutes.

Tips:  This recipe is very flexible.  Most of the time, I make mine with whole grain blend pasta.  I also usually use the 1/3 reduced fat cream cheese.  I've used anywhere between skim to 2% milk with success.

Enjoy!

~M