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 (https://lillianscupboard.wordpress.com/2008/02/29/shannons-macaroni-and-cheese/) 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.
1-½ cups dry macaroni, cooked in boiling, salted water al dente, drained 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.Lillian’s Macaroni and Cheese
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
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.
LILLIAN'S CUPBOARD 