Lillian’s Macaroni and Cheese

Tuesday was a bitterly cold day here in southwest Ohio, the second of two heavy snowfalls imminent, and I was craving macaroni and cheese.  I normally make a reduced-fat version ( but on a day like this, I wanted all of the cheese I could get. I came up with this version which my daughters and I really enjoyed.

Lillian’s Macaroni and Cheese

1-½ cups dry macaroni, cooked in boiling, salted water al dente, drained
4 oz. cream cheese
1-1/2 cups grated sharp cheddar cheese
½ cup milk
½ tsp. salt
½ tsp. dry mustard
A few grindings of black pepper
½ cup grated fresh Parmesan cheese

Preheat oven to 350 degrees F

In the bottom of a microwave-safe baking dish, place the cream cheese and microwave for 45 seconds, until cheese is very soft. Stir in the grated cheddar, milk, salt, dry mustard and black pepper.

Add cooked, drained macaroni and stir to blend. Sprinkle grated Parmesan cheese on top.

Bake @ 350 degrees F for 30 minutes.

The macaroni was served with chicken breast which had been sprinkled with olive oil and herbs, and baked a covered pan at the same time as the macaroni casserole. We also had some steamed broccoli and carrots. Delicious snowy-day meal.

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Lillian Applegate Westfelt was a mother of 4, grandmother of 6, and great-grandmother of 3. She was an 86-year-old widow living in a nice little bungalow with her oldest daughter and a beagle-dachsund named Addie. She passed away in November, 2018.

14 thoughts on “Lillian’s Macaroni and Cheese”

  1. I do believe the Ladies of the Book will be having Lillian’s mac and cheese for their February luncheon meeting. Is there enough ‘extra’ sauce that I could add some cubed or shaved fresh smoked ham? Thank you, always, for a ‘downsized’ recipe. I make ‘Grandma’s here to make the world’s best mac and cheese!” but I only knew how to do it for 10 people! Excited to make a more reasonable amount.

    1. Sue, the sauce in this dish is quite thick because I wanted it that way. You could always add more milk. If you already have a favorite recipe, couldn’t you reduce it and use it with your ham? This sounds delicious.

      1. Nope! Your wonderful recipes are already downsized and always delicious. My problem… recipe. Just as my Granny, I always needed a pan full, so just knew how to do that. Glad the sauce is thick. I believe we’ll have curried chicken and hopefully I can find some nice asparagus. My kids favorite quick meal was the blue box of Kraft mac & cheese. To that we added diced ham and diced tomatoes (to stretch it further drain a can of green beans).

  2. I was recently thinking that we should have a revival of the casserole – what do you think? I’m sure you must have a few up your sleeve!!

  3. What a comforting cold weather meal. My husband isn’t fond of macaroni/cheese, so I have to make it when there are others around to help me eat it!

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