I think this simmering obsession started with a little plastic cup of instant mac and cheese mix. It was microwavable and ready in 3 minutes. I thought it tasted okay, nothing special, but since I didn’t have a benchmark for really really good macaroni and cheese, I didn’t really rely on first impressions.
I called it a “simmering” obsession because sometimes I scour recipes for inspiration, at the back of my head this image of that little plastic cup of microwavable mac and cheese always rears its ugly head. Sometimes I find myself in the middle of dinner, wishing I was eating macaroni and cheese instead. I know, it sounds strange coming from me, because I’m never one to regret dinner, unless I’m served liver of course.
I’ve been going over recipes back and forth, knowing that there were still a few blocks of cream cheese sitting in the fridge almost ready to expire unless I make good use of them. There was an internal debate going on inside my head on whether I should cook the macaroni in the cheese sauce, or cook them separately then put it all together in the end. I decided on the latter, knowing too well my misfortune with under-cooked pasta. New Year’s Eve of 2011 saw me in the kitchen, pouring water every 10 minutes on a baking dish full of raw lasagna noodles which refused to cook, God knows why (because I’m an idiot probably). I learned my lesson and hopefully I’ll pass that little nugget of wisdom to my children, and they’ll pass it on the theirs, and so on, and so on. Of course google works, too.
Anyway, I still had to google if Eden cheese is a universal Kraft product. Unfortunately, I think it’s not because it’s tailored for Filipino consumption. But don’t fret, I’d like to believe this is a standard recipe that welcomes substitutions – just don’t skip the cream cheese!
I would’ve liked this to have more cheese sauce, because c’mon, who doesn’t appreciate a lot of sauce? But as soon as it came out of the oven, I knew this would be good, and I was right. Dig in, and for good measure, help yourself to seconds and thirds. Well, I did.
Cream Cheese Mac & Cheese (serves 6 – 8)
- 300 grams macaroni
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups whole milk
- 1 cup reserved starchy water used to cook the macaroni
- ¾ cup grated Eden cheese
- 1 225g bar cream cheese, softened and cubed
- ½ tablespoon prepared mustard
- Grated mozzarella cheese, for topping
Boil water in a pot. Add a little bit of vegetable oil, and a generous sprinkling of salt. Add the macaroni, and cook according to package directions. Stir occasionally to prevent pieces from sticking to the bottom. Reserve 1 cup of the starchy water for later use. Drain the macaroni and set aside.
In a saucepan, melt butter. Add the flour and stir everything together until a thick cohesive paste is formed (the roux). Add the milk and the water. Season it with salt and pepper. Stir until it thickens.
Add the mustard, Eden cheese, and most of the cream cheese. Save a few tiny cubes for topping. Mix everything together over low heat and allow the cheeses to melt. Meanwhile, preheat the oven to 180C.
Carefully add in the macaroni, mixing everything to coat it with the sauce.Pour everything on a baking pan, and top it with mozzarella and dot it with the tiny cream cheese cubes.
Bake it in the oven for 15 – 20 minutes or until cheese is bubbling and caramel brown specks have started to appear.
Remove from oven and allow to cool for a few minutes. Serve warm and enjoy!