Extra Creamy Macaroni and Cheese

American cheese and Cheddar, along with a little cream make this a super creamy macaroni and cheese, and buttery croissant crumbs top it all off in a great way




Ingredients: •8 ounces elbow macaroni •4 tablespoons butter •¼ cup flour •⅛ teaspoon ground black pepper •¼ teaspoon salt •1 cup milk •1½ cups light cream or half-and-half •1 teaspoon Dijon mustard or your favorite gourmet mustard •3 cups shredded cheese, half Cheddar and half American, divided •1 cup croissant crumbs tossed with 2 tablespoons melted butter

Nutritional information

No nutrition information available


Grease a 2-quart baking dish. Heat oven to 350°. Cook the macaroni following package directions; drain in a colander and rinse with hot water. In a medium saucepan or saucier, melt the 4 tablespoons of butter over medium heat until foamy; stir in the flour until bubbly. Add the milk and cream, along with the salt, pepper, and mustard. Cook, stirring constantly, until thickened. Stir in 2 cups of the cheese until melted. Add the drained macaroni and blend well. Pour into the prepared baking dish. Top with the remaining 1 cup of cheese and the buttered croissant crumbs. Bake for 25 to 35 minutes, until bubbly and nicely browned.