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Home-Style Macaroni and Cheese

Rated as 4.35 out of 5 Stars

"A Cheddar and cream cheese sauce with a touch of Dijon is mixed with macaroni pasta, topped with bread crumbs, and baked."
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Ingredients

50 m servings 634 cals
Original recipe yields 6 servings

Directions

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  • Prep

  • Cook

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. Drain.
  3. Melt 1/4 cup butter in a 3-quart saucepan over medium heat. Stir flour into melted butter and cook until smooth and bubbling, about 1 minute. Mix milk, cream cheese, jalapeno peppers, Dijon mustard, black pepper, and salt into flour-butter mixture; cook, stirring occasionally, until sauce is thickened, about 5 minutes. Mix macaroni and Cheddar cheese into sauce; pour into a 2-quart casserole dish.
  4. Mix bread crumbs, 2 tablespoons butter, and parsley together in a bowl; spread over macaroni and cheese.
  5. Bake in the preheated oven until golden brown, 15 to 20 minutes.

Footnotes

  • Cook's Note:
  • Substitute Philadelphia® Jalapeno Dip for the cream cheese, if desired.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 634 calories; 40.1 g fat; 46.3 g carbohydrates; 22.2 g protein; 118 mg cholesterol; 719 mg sodium. Full nutrition

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Reviews

Read all reviews 129
  1. 156 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

Ok, I didn't follow the recipe but it was delicious and I'm sure it would have been even if I did. The changes I made: I doubled the recipe and used an entire box of elbow macaroni (whole grain)...

Most helpful critical review

This was so much sauce for the 7oz of pasta.

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Ok, I didn't follow the recipe but it was delicious and I'm sure it would have been even if I did. The changes I made: I doubled the recipe and used an entire box of elbow macaroni (whole grain)...

I made this dish tonight for the first time and loved it. I made a few changes after reading through all the review. Since the jalapeños were too spicy for my wife I left them out and substitute...

Very easy. Followed the recipe with no changes. My family loved it!!

Winner! I replaced the jalapenos with peas. Even my pickiest scarfed this. Oh, and we didn't make it to the crumb topping and baking bit, either. One day when they aren't starving TO DEATH I wil...

Very good! I only used 4oz. of cream cheese b/c I didn't want it to get too thick, and I did have to omit the jalapenos, but only because my girls were eating it and it would've been too spicy f...

I thought this had a fantastic flavor. The only reason I am not giving it 5 stars is that I felt it had way too much sauce for the amount of pasta. Some of the older reviews mentioned that, but ...

Fantastic white sauce although I can't imagine this with so little pasta! upped it to 2.5 cups and followed the recipe otherwise. Delicious!

This is the best macaroni and cheese recipe I've tried. I doubled the recipe to fill a 9x13 pan and omitted the jalapenos and halved the mustard. Next time I'll reduce the amount of cream chee...

This was so much sauce for the 7oz of pasta.