Yield: 14 servings (1 cup)


  • 1 lb Elbow Macaroni
  • 8 c Whole Milk
  • 2 1/2 tsp Kosher Salt
  • 1/4 tsp Pepper
  • 1 tbsp Dry Mustard
  • 1/2 c Butter
  • 1/2 c Flour
  • 24 oz PHILADELPHIA® Cream Cheese
  • 2 c Shredded White Cheddar Cheese, Divided


  1. Preheat oven to 400F.
  2. Bring water to a boil in a large pot. Salt the water and then cook the macaroni for 8-10 minutes or just until tender. Drain and hold.
  3. Bring the milk, salt, pepper and dry mustard to a simmer in a large pot.
  4. While the milk is heating, melt the butter in a saucepan. Mix in the flour to prepare a roux and cook for 3 minutes.
  5. Whisk the roux into the warmed milk. Continue cooking over low heat until the sauce has thickened and is smooth.
  6. Add the cream cheese and 1 cup of the shredded cheddar cheese. Whisk until melted.
  7. Combine the cheese sauce and cooked macaroni. Portion into prepared serving dishes and top with remaining cheddar cheese. Bake for 15-20 minutes until heated trough and top has browned.

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