Kitchen Monki will be closing its doors soon, and the site will go offline.
If you would like an export of all your recipe data, please email [email protected] from the email associated with your account.
Welcome to Kitchen Monki's Consumer Site. Go to Corporate Home »

Macaroni And Cheese 2

Print recipe & shopping list
Macaroni And Cheese 2
Submitted by:
Makes: 6 servings adjust
Fairly easy and really good! Uses much less butter than my other Mac and Cheese recipe. Reheats well, too!

Note: It is really best if you can buy the cheddar as a block and shred your own rather than using the pre-shredded. Pre-shredded cheeses contain additives to keep it from sticking together which affects the way it melts. Pre-grated parmesan is fine but be sure to use real grated parmesan and not the stuff in the green can!



Step 1

Preheat oven to 425 degrees F.


  • 12 ounces Elbow Macaroni Pasta
  • 1 tablespoon Kosher Salt

Step 2

Bring a large pot of water to a boil. Add 1 tablespoon of kosher salt to the boiling water. Pour in pasta and cook to al dente. For example, if your pasta box says 6-8 minutes, cook only 6 minutes. Pour pasta into colander and rinse with cold water. Allow to drain thoroughly.


  • 34 cup Panko Bread Crumbs
  • 3 tablespoons Unsalted Butter, melted
  • 1 teaspoon Dried Parsley Flakes

Step 3

Optional Crumb Topping: In a small bowl mix together the panko bread crumbs, melted butter and parsley flakes.


  • 14 cup Unsalted Butter
  • 14 cup Flour

Step 4

Melt butter over medium-low heat in a large saucepan. Whisk in flour and let cook 2 minutes while stirring.


  • 1 12 cups Milk
  • 1 cup Half and Half Cream
  • 12 teaspoon Ground Dry Mustard
  • 1 teaspoon Onion Powder
  • 12 teaspoon Ground Black Pepper, to taste

Step 5

Slowly whisk in cream, milk, mustard powder, onion powder and black pepper. Cook over medium heat while stirring until thickened. NOTE: Mixture will thicken quicker if you warm the milk/half and half mixture in the microwave before adding.


  • 12 cup Grated Parmesan Cheese
  • 3 cups Sharp Cheddar, about 12 oz; shredded. best to shred yourself rather than use pre-shredded

Step 6

Remove from heat and stir in parmesan cheese and 3 cups cheddar cheese until melted.


  • 1 can Canned Condensed Cheddar Cheese Soup, (10.25 oz) campbell's preferred

Step 7

Add cheddar cheese soup to the cheese sauce and stir to blend in.

Step 8

Pour drained pasta back into the pot it was cooked in. Pour cheese sauce over pasta and stir to combine.

Step 9

Pour into a greased 9×13 pan. Top with crumb mixture, if using.

Step 10

Bake, uncovered, 18-24 minutes or until bubbly. Very important to NOT over cook! The sauce will thicken as it cools. NOTE: About 20 minutes was good in my oven.

Step 11

Cool 10-15 minutes before serving. This will allow the sauce to thicken up.
Kitchen Monki sign up