Baked Macaroni & Cheese |

Macaroni and cheese has always been one of my favorite foods. Even before I learned how to officially cook, I was making baked macaroni and cheese. I may have struggled to boil the water (I am not kidding), but the final result was always phenomenal! It’s basically cheese with a side of macaroni (and a secret ingredient). 

Every Thanksgiving, guests fought over who could have the last of my baked macaroni and cheese. They didn’t understand how it was so good (and different) from every other baked macaroni and cheese. As I said, I have a secret ingredient and am sharing it with you today. Some people use heavy cream, but I use cream cheese! 

Baked Macaroni & Cheese

Ingredients: 

• 8 oz. pasta (I use gluten-free)
• 1 tbsp. olive oil
• 1 ¼  cup shredded cheddar cheese, divided (I use plant-based)
• 1 ¼ cup shredded mozzarella cheese, divided (I use plant-based)
• 1 ¼ cup shredded colby jack cheese, divided (I use plant-based)
• 8 oz. cream cheese (I use plant-based)

Directions: 

Step 1: Preheat the oven to 400ºF before cooking the pasta in salted water according to package instructions, but deduct one minute of cook time to avoid overcooking while baking.

Step 2: While the pasta is cooking, combine 1 cup of each shredded cheese. 

Step 3: When the pasta is done, transfer it to a small (9×9) baking dish and coat it with olive oil before mixing in the cream cheese and 1 cup of each shredded cheese.

Step 4: Top the macaroni and cheese with the remaining ¼ cup of each cheese.

Step 5: Cover the baking dish and bake for 30 minutes (or until the cheese has melted). Allow to cool before serving.

What’s your favorite way to enjoy baked macaroni and cheese?