Homestyle Macaroni & Cheese
6
servings
15 min
PREP TIME
35 min
TOTAL TIME

Ingredients

Pasta

2 cups uncooked dried elbow macaroni

Sauce

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

Crumb Topping

1 cup panko bread crumbs

2 tablespoons Land O Lakes® Butter, melted

2 tablespoons chopped fresh parsley

How to make

  1. STEP 1

    Heat oven to 400°F.

  2. STEP 2

    Cook macaroni according to package directions. Drain.

  3. STEP 3

    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.

  4. STEP 4

    Stir in cooked macaroni and American. Spoon into ungreased 2-quart casserole.

  5. STEP 5

    Stir together all crumb topping ingredients in bowl; sprinkle over macaroni mixture. Bake 15-20 minutes or until heated through and golden brown.

Nutrition

650Calories
45Fat (mg)
135Cholesterol (mg)
960Sodium (mg)
46Carbohydrates (g)
2Dietary Fiber
18Protein (g)

Reviews

Explore reviews from
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  January 06, 2016

CAN THIS RECIPE BE FROZEN?

— says JOAN
Helpful?
Test Kitchen Comment January 08, 2016

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!

— says mallory
  December 31, 2012

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.

— says julie
Helpful?
  November 21, 2012

I've been making this for years (with Cheddar), and it is by far the best Mac 'n' cheese I've ever had! Everyone who I've ever made it for loves it, too!

— says Rosie
Helpful?
  September 09, 2012

this recipe is not your original from the cookbook. it tastes better with cheddar cheese, not american.

— says Lorie
Helpful?
  August 11, 2012

you have changed this recipe since you first published it in your cook book. its supposed to be made with chedder cheese not american...that also covers the taste of cream cheese which is just supposed to add to the creamyness of the cheese....so i like the old one better

— says Beth
Helpful?
Test Kitchen Comment August 21, 2012

Thanks for your comment! Another idea would be to make this recipe with a combination of Cheddar and American as well.

— says Cindy
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