Creamy Homemade Macaroni & Cheese

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Homemade Macaroni & Cheese from

As funny as it sounds, one of the hardest box foods for us to give up was Kraft Macaroni & Cheese!

What can I say? We grew up eating the stuff, and it was something we all enjoyed. Our first few attempts at homemade mac and cheese did not go well, so we stuck with the box for quite awhile even after I’d started making a lot of other things from scratch.

And then I found this recipe and began tweaking it, and everything changed.

This is now a staple in our home, and we haven’t seen the blue box in many months. In fact, I make double the sauce each and every week and store half in a jar in the fridge so we can make a second batch later in the week. That makes it even easier than the stuff out of the box since we just dump the sauce into the hot noodles and stir!

Homemade Macaroni & Cheese


  • 16 ounce box of noodles, preferably whole wheat
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cups milk
  • 4 ounces cream cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cups shredded Cheddar cheese
  • italian bread crumbs optional


Cook pasta according to directions on box.

In a small saucepan, melt butter over medium heat. Stir in flour and continue cooking for about 1 minute, stirring occasionally. Add milk, cream cheese, salt and pepper and whisk until completely incorporated. Remove from heat and add cheddar cheese. Stir well.

Pour over cooked noodles and mix.


Transfer macaroni and cheese to an oven safe dish, top with breadcrumbs and bake at 350 for 15 minutes for a crunchy macaroni and cheese casserole.

Add 2 cloves minced garlic to the butter and flour mixture and sub parmesan cheese for the cheddar to make a creamy italian white sauce.

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What boxed foods are you reluctant to give up? Do you have a macaroni and cheese recipe you love?