Embarrassingly Easy Macaroni and Cheese

29 Sep

We are in full harvest/slow cooking mode at my house, and that usually calls for an accompanying starch of sorts for whatever is in the crock pot.

Lately, I’ve been on a chili kick, and nothing pleases me more than some elbow noodles to accompany it with (except shredded cheese, onions, sour cream and Franks Red Hot sauce!). Last night I had extra noodles and I knew my chili was going to be too spicy for my son, so I decided to make down-and-dirty homemade mac and cheese. It’s super easy and Teddy loved it. Here’s the basic overview:

Embarrassingly Easy Macaroni and Cheese


  • 1 box of Cooked macaroni or elbow noodles
  • 1/2 to 1 cup of cream cheese ( more or less depending on taste)
  • 1/2 to 1 cup of shredded cheese (use whatever kind you like; last night I used sharp Cabot cheddar)
  • 1 TBS unsalted butter
  • Pinch of salt to taste


  1. Mix in the cream cheese first to the warm/hot noodles until fully immersed (note- this will cook down the noodles, so either microwave them for a minute or do this in a pot and turn the burner up to medium/medium-low)
  2. Then add the butter, shredded cheese and salt
  3. Stir until cheese is melted and serve
  4. ADDED STEP: to make it extra tasty, turn the oven up to 400, put the mixed mac and cheese in an oven-safe dish, top with some bread crumbs and cook for about 10 minutes for a toasty top).
  5. Enjoy!

6 Responses to “Embarrassingly Easy Macaroni and Cheese”

  1. Sarah vL September 29, 2011 at 10:34 am #

    Hey Cath – in the ingredients, is it cream cheese or sour cream like you mentioned above? Thanks! Looks suuuper delicious!! 🙂

    • chicagofoodie September 29, 2011 at 10:42 am #

      Hey Sarah! It’s cream cheese for the Mac and Cheese, the sour cream mention above was what I like to put on top of my chili 😉

  2. Michael September 29, 2011 at 12:37 pm #

    You had me at the Frank’s Red Hot sauce. It’s like a weakness for me. I may try to sneak some pureed squash in there and make this for the kids.

  3. Anonymous September 30, 2011 at 10:01 am #

    Sounds great! You had me at cream cheese.

  4. Jacquelyn October 5, 2011 at 3:00 pm #

    So simple! I can’t believe it! I’ll have to try this for my son 🙂 Thanks for sharing your recipe and for using Cabot cheese!

    • chicagofoodie October 5, 2011 at 3:16 pm #

      Oh we’re big fans of Cabot! We’re going to Vermont this weekend and will likely try to bring a few bricks back with us.

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