The comfort of baked macaroni and cheese has been a family favorite for generations.
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2 cups uncooked dried elbow macaroni
1/4 cup Land O Lakes® Butter
2 tablespoons all-purpose flour
2 cups Land O Lakes® Half & Half
1 (8-ounce) package cream cheese, softened
2 teaspoons country-style Dijon mustard
1/2 teaspoon salt
1/4 to 1/2 teaspoon pepper
10 (3/4-ounce) slices Land O Lakes® Deli American quartered
1 cup panko bread crumbs
2 tablespoons Land O Lakes® Butter melted
2 tablespoons chopped fresh parsley
Heat oven to 400°F.
Cook macaroni according to package directions. Drain.
Melt 1/4 cup butter in 3-quart saucepan until sizzling; stir in flour. Cook over medium heat, stirring occasionally, 1 minute or until smooth and bubbly. Add half & half, cream cheese, mustard, salt and pepper. Continue cooking, stirring occasionally, 3-4 minutes or until sauce is thickened.
Stir in cooked macaroni and American. Spoon into ungreased 2-quart casserole.
Stir together all crumb topping ingredients in bowl; sprinkle over macaroni mixture. Bake 15-20 minutes or until heated through and golden brown.
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CAN THIS RECIPE BE FROZEN?
Hi Joan, thanks for the question! We would not suggest freezing this recipe, as when it is baked again, the noodles may become soggy and the cheese may separate. Hope this helps!
My children only like LOL white anerican cheese, I have been making a modification of this recipe for over 20 years (I just came across this recipe while looking for something else). I use cavatapi or rotini instead of macaroni (more fun for the kids). I also put in a pound to a pound and a half of american cheese and a touch more milk. No cream cheese, and find it is much better made the day before - cooled refrigerated and reheated. Also cook with a cover on the baking dish or cover with tinfoil for all but the last 5 min of heating - I will keep the moisture in so it will not get that (dried out) look.texture.