Yes….another Mac N Cheese recipe…you gotta problem with that?!?!?! (he he he) Love me some mac n cheese. Always trying a new recipe…and this one is da-bomb-diggity!! Had to share….DSC_0015









Get out your food processor to make quick work of shredding the cheese. Just a note here…I know you are tempted to buy the pre-shredded cheese. But did you know there is cellulose on that cheese? That is what prevents it from all sticking together into one big mess ball o cheese. So for this recipe…go ahead and shred your own cheese. Cause I like to stay away from plastic in my mac n cheese….Seriously the cheese will melt like butta’….oh yummmmm!

You can make this ahead and bake it when you want to serve. Just a thought ;)









    How to make:
  • Preheat oven to 400°F.
  • Cook and drain macaroni according to package directions; set aside.
  • In a large saucepan melt butter.
  • Add flour mixed with salt and pepper, using a whisk to stir until well blended.
  • Pour milk and cream in gradually; stirring constantly.
  • Bring to boiling point and boil 2 minutes (stirring constantly).
  • Reduce heat and cook (stirring constantly) 10 minutes.
  • Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.
  • Turn off flame.
  • Add macaroni to the saucepan and toss to coat with the cheese sauce.
  • Transfer macaroni to a buttered baking dish.
  • Sprinkle with breadcrumbs.
  • Bake 20 minutes until the top is golden brown.
  • (You can also freeze this recipe in zip-lock bags for later use – once you have mixed the macaroni along with the cheese sauce allow to cool to room temperature before adding to your freezer – I generally pull it out the night before and allow macaroni and cheese to reach room temperature; I then add the macaroni and cheese to a buttered baking dish, sprinkle with bread crumbs and then bake for 20 to 30 minutes, until golden brown on top and bubbling.

    Found Here


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Tracie Stoll is a wife, mom and has a passion for creating new things. On her blog Cleverlyinspired.com she is constantly sharing ways to inspire her readers to be clever in their own home. Since 2010 Tracie has been sharing DIY projects, crafting, remodeling and decorating along with some easy tasty recipes...all on a mindful budget. She is a graduate of the University of Dayton where she studied visual art and communications. Tracie has been featured on popular sites such as Country Living, CNN living, Good Housekeeping, Better Homes and Gardens, Huffington Post, Apartment Therapy, Seventeen and Design Sponge. She is also a member of the True Value Blog Squad & Martha's Circle of trusted bloggers.

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  1. Great idea to freeze ahead in zipper freezer bag and thanks for the tip about shredded cheese; usually the block cheese is less expensive too!

  2. mkay, how do you make buttered bread crumbs? is it the obvious: toasted white bread that has been buttered?
    we’re serving bbq tomorrow, & i think i’m skipping baked beans for this recipe. thanks for the inspiration (& the calories, yummm)!

  3. That looks amazing! My 2 year old loves Mac N Cheese, this is perfect for her.

    I still am grossed out by the cellulose comment. Ew! I will never look at shredded cheese the ame way again!

    Hope you are having a great weekend!

  4. Hi! Called Kroger this AM about shredded cheese. Did not mention name of where I got info. Cool,huh? She, Lyn, looked it up.
    Said “you’re not going to,believe this”….. It said when shredding the cheese sometimes the plastic wrap gets in with the
    Cheese. She then said she wasn’t going to use it any more, cause she didn’t want toeat any plastic either..reporter Judy

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