Mac and cheese is heaven in a bowl to me, except when it comes out of a box and involves powder. I have been in search of the combination that makes you close your eyes and sigh when you take a bite. Last winter I finally found the cheese that would change everything — Prairie Breeze aged white cheddar. It has just the right amount of creaminess and the crumble of a well aged cheese. My son, Robbie is learning to cook and I thought if we started with the foods he really likes he would be more inclined to spend time in the kitchen with me. This mac and cheese is one of his favorites.
Prep Time – 5 mins / Cook Time 30 mins
- ½ pound elbow macaroni
- 2 Tablespoons butter
- 2 Tablespoons flour
- 1½ cups half and half
- 2 cups shredded sharp cheddar cheese (1 c. Prairie Breeze white cheddar and 1 c. Sargento sharp cheddar)
- 2 ounces cream cheese
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 egg beaten
Cook pasta according to packaged directions and set aside. In a medium size pan combine butter and flour over medium heat. Whisk until butter is melted and mixture is smooth. Slowly add milk and bring to a simmer. Add 1½ cups of the cheese, cream cheese, salt and pepper. Stir until smooth and creamy. Remove from heat. Carefully stir pasta into the cheese sauce, and egg until evenly mixed and pasta is evenly coated.
