To bake your Mac-n-Cheese or not to bake your Mac-n-Cheese? That is the question. I think I have tried around 20 different homemade Mac-n-Cheese recipes in my lifetime and have never been blown away by any of them. I would get frustrated that I couldn’t get {JUST ONE} recipe that we loved. They would be tasteless, grainy or baked into dry shellac. I figured out about 15 recipes in that I did not prefer the baked variety. I need my Mac-n-Cheese to be creamy dreaminess. After continual disappointment, I decided to take matters into my own hands. I took parts of recipes I liked to come up with my own recipe. And that even took quite a few tries before getting it “just right”. But the other night, I {FINALLY} got it!

Now, my peeps, do not expect this to be low-fat or healthy in any way. This is mac-n-cheese, I’m not going healthy! In fact, it’s got a little of the cheese no one will admit they love, Velveeta. I did use quality white sharp cheddar and organic milk however. Does that help? {No?}


The best thing about this dish, something we can all appreciate, it comes together in the time it takes to boil the water and cook the pasta. How does it get any better then that?




1 lb. macaroni pasta

2 cups milk

8 oz. Velveeta cheese, cubed

4 oz. plain cream cheese, cubed

8 oz. white sharp cheddar, shredded

2 Tb. dry ground mustard

Salt & Pepper, to taste


In a large pot, bring 4 quarts of water to a boil. Cook macaroni pasta to al dente (it will continue to cook when you add it to cheese sauce).


Meanwhile, in a medium pot, warm milk on low for 5 minutes. Add Velveeta and cream cheese. Whisk occasionally as it melts and combines; about 10 minutes. Once it is smooth consistency, add white cheddar and dry mustard; whisking until combined.


Drain pasta and immediately transfer back to that same pot. Pour cheese sauce over pasta; stir until combined. Season with salt and pepper to your liking. Simmer on low for 5 minutes; until thickened.


Serve immediately.