Easy Mac and Cheese

Serves 6-8

• 2 cups dried elbow macaroni

• 5 tablespoons unsalted butter, divided

• 4 ounces cream cheese 

• 1 cup whole milk 

• 1 1/2 teaspoons kosher salt 

• 1/2 teaspoon freshly cracked black pepper 

• 2 cups cheddar cheese 

• Reserved cooking liquid

Preheat the oven to 350 degrees F. 

Bring a pot of heavily salted water to a boil and cook the pasta to slightly past al dente, according to the package directions. 

Place 4 tablespoons of the butter and cream cheese in a small saucepan and heat until they’re just melted. Turn off the heat and whisk the butter and cream cheese with the milk, kosher salt, and pepper in a large mixing bowl. Set aside. 

When the pasta is done cooking, reserve about 1 cup of the cooking liquid then drain and add the cooked pasta to the mixing bowl along with 3/4 of the cheddar cheese and mix thoroughly. If the pasta looks at all dry, add a bit of reserved cooking liquid to the pasta. Mix thoroughly. 

Grease a 12” x 12” baking dish with the remaining 1 tablespoon of remaining butter. Pour the macaroni into the baking dish, top with the remaining cheese and cover the dish with tin foil.  Bake the macaroni for 20 minutes then remove the tin foil and bake for an additional 10 minutes. Serve hot.