Baked Macaroni and Cheese

Who doesn’t like a good macaroni and cheese?

Our recipe starts with a block of cream cheese for an easy, velvety base. The addition of extra sharp cheddar and little bits of ham creates the perfect savory combination. Not to mention the crunch of the buttery panko.

It’s kind of ridiculous.

This is one of Aaron’s favorite recipes. His mom is actually the one that turned me on to the cream cheese base. And I’m so glad she did. It’s really so much simpler and foolproof than making a roux, which I always end up messing up in some way shape or form.

So, here it is. In all of its super cheesy glory. Enjoy!

Baked Macaroni and Cheese

1 block of reduced fat cream cheese (8 ounces)

3/4 cups milk

2 cups extra sharp cheddar, grated

1/2 cup cooked ham, sliced into cubes

1 box whole wheat noodles (shells or elbow macaroni)

1/2 cup panko breadcrumbs

1 teaspoon butter

Preheat oven to 400°F. Boil noodles according to package, drain and set aside.

In a saucepan, heat cream cheese and milk at medium heat—stirring until smooth. Add grated cheddar (reserving 1/3 cup of cheese) and whisk until fully incorporated. Combine cheese mixture, ham and noodles. Spoon into an ovenproof dish and top with reserved cheese.

Melt butter in a frying pan and add panko. Stir over medium heat until golden brown. Sprinkle over noodles and cheese.

Bake for approximately 20 minute or until the top is perfectly golden brown.