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Creamy Mac and Cheese

Ingredients

  • 1/2 box Elbow Macaroni *I use up to 3/4 of a box. It will be a little less creamy if you use more pasta, but still delicious!
  • 1/2 cup Butter, cubed
  • 1/2 cup Milk *I use 2% lowfat
  • 1 tub Chive & Onion Cream Cheese *use Jalapeno for more zing
  • 8 oz Velveeta Cheese, cubed
  • 1 1/2 cups Shredded Cheddar Cheese
  • 10 pieces Cooked or pre-cooked bacon, chopped *you can also use ham cubes instead of bacon. Or no meat for a vegetarian option!
  • Salt/Pepper to taste
  • 1/2 cup Panko Crumbs
  • 2 tbsp Additional Butter, melted

Instructions

  • Preheat oven to 350 degrees and grease an oven safe 9" x 9" baking dish. Or a 9"x13" baking dish if you are using 3/4 of a box.  
  • Cook elbow macaroni as directed.  Strain and set aside.
  • In a seperate pot add 1/2 cup cubed butter, cream cheese, cubed Velveeta cheese, 1 cup of shredded cheddar and 1/2 cup milk.  Cook on low, and stir regularly until all ingredients are melted and blended well. 5-8 minutes.  Salt and pepper to taste.
  • Once ingredients are combined and melted, add cooked macaroni and chopped bacon.  Mix until well combined. 
  • Place in greased 9"x13" baking dish. 
  • Combine panko crumbs and 2 tbsp of melted butter.  Sprinkle mixture evenly over the top of the mac and cheese.  This will give the side dish a nice crunch.  And sprinkle remaining shredded cheese and more crumbled bacon is you have extra.  Bake at 350 degree for 20-25 minutes.  Then enjoy!