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Made this today and my 7 year old and twin 10 month olds loved it! My older son stirred peas into it and gobbled it down & wanted seconds. I was scared to make this as I haven’t historically had good luck with “roux,” but this seemed so easy! To up the creamy factor, I used half skim milk and half half-n-half (would’ve used fat free evap. milk, but didn’t have any). Turned out very smooth and creamy, though I have to admit I thought the flavor was a little bland. Next time I will throw in some extra cheese. I kept the burner on medium-low the whole time so as not to burn the butter or milk.
WHAT YOU’LL NEED
16 oz. box elbow macaroni
4 cups sharp cheddar cheese, shredded (reserve 1 cup for the top)
2 cups milk
4 eggs, beaten
½ stick of butter
4 oz. cream cheese
salt and pepper to taste
HOW TO MAKE IT
Prepare macaroni according to instructions on box.
Drain and return to pot.
Add 3 cups of cheese, milk, eggs, butter and cream cheese.
Add salt and pepper to taste.
Pour into a greased 9 x 13 casserole dish.
Top with the remaining 1 cup of cheese.
Bake at 400 for 30 minutes.
