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Boy, do I have a scrumptious recipe for you all today.
Creamy
Cheesy
Buttery
Baked
Macaroni and Cheese.
If you are a fan of pure and simple comfort food,
this is going to be your kind of dish!
I am pleased to present this recipe for you today as part of the
Real Women Of Philadelphia Cooking Competition
is the host for this contest. (She’s a pretty good lady, y’all.)
Contest participants have the opportunity to submit
original recipe videos in four categories.
Side Dish, Entree, Dessert and Appetizer.
original recipe videos in four categories.
Side Dish, Entree, Dessert and Appetizer.
16 finalists will be flown to Savannah, Georgia to meet Paula and compete in the final round. Four lucky winners will walk away with $25,000 of prize money, one winner for each category. Last year Mandy, author of the blog “Gourmet Mom on the Go”
won the prize money. It was so fun to watch her cooking journey and to see such a wonderful gal win the prize.
won the prize money. It was so fun to watch her cooking journey and to see such a wonderful gal win the prize.
If you are interested in participating visit the Official site
and take a look at the details. The RWoP website is very interactive and offers you the chance to join a great cooking community. You never know what could happen. You just might have the winning recipe wandering around up there in your tick tock.
and take a look at the details. The RWoP website is very interactive and offers you the chance to join a great cooking community. You never know what could happen. You just might have the winning recipe wandering around up there in your tick tock.
Now, on to the recipe!
1. Measure out your elbow macaroni. Bring a medium sized pot of water to a boil. Add 1 t salt and your elbow mac. Reduce the heat and cook until the pasta is al dente.
***NOTE*** You want the pasta to be firm in the center when you stop cooking it. Otherwise you will get a pretty soggy mac and cheese.
2. Place your Philadelphia Cream Cheese (just half of the brick now) in a small bowl. Pop it in the microwave for 30 seconds. Stir it around to make it nice and smooth.
3. In a large, deep skillet melt your butter over medium heat.
4. Add the flour.
Whisk the mixture around until it is nice and smooth and thick.
5. Pour in your milk…keep whisking.
6. Add the broth and continue to whisk the sauce.
7. In just 2 or 3 short minutes of whisking you will get a thick sauce. Lovely!
8. Add 2 1/2 C of the cheddar cheese and the warm Philadelphia Cream Cheese. Whisk it in and keep on a stirring it around.
The cheeses will melt after about 3 minutes.
9. Add the elbow mac to the sauce.
Stir to combine. Then pour it into a 9 x 9 baking pan that has been sprayed with cooking spray.
10. In a small food processor grind up the Ritz crackers into crumbs.
11. Sprinkle the remaining 3/4 C of cheddar cheese over the creamy, saucy mac.
12. Pour the cracker crumbs over the top.
13. Bake at 350 degrees (uncovered) for 40 minutes, or until the top is golden brown.
Enjoy!
Enjoy!
Ingredients
- 2 1/2 C elbow macaroni
- 1/2 C butter (one stick)
- 1/2 C flour
- 1/4 t salt
- dash pepper
- 2 1/3 C whole milk
- 1/2 C chicken broth
- 3 1/4 C cheddar cheese
- 4 ounces Philadelphia Cream Cheese (half a brick)
- 1 sleeve Ritz crackers
Instructions
1. Measure out your elbow macaroni. Bring a medium sized pot of water to a boil. Add 1 t salt and your elbow mac. Reduce the heat and cook until the pasta is al dente.
***NOTE*** You want the pasta to be firm in the center when you stop cooking it. Otherwise you will get a pretty soggy mac and cheese.
2. Place your Philadelphia Cream Cheese (just half of the brick now) in a small bowl. Pop it in the microwave for 30 seconds. Stir it around to make it nice and smooth.
3. In a large, deep skillet melt your butter over medium heat.
4. Add the flour. Whisk the mixture around until it is nice and smooth and thick.
5. Pour in your milk...keep whisking.
6. Add the broth and continue to whisk the sauce.
7. In just 2 or 3 short minutes of whisking you will get a thick sauce. Lovely!
8. Add 2 1/2 C of the cheddar cheese and the warm Philadelphia Cream Cheese. Whisk it in and keep on a stirring it around. The cheeses will melt after about 3 minutes.
9. Add the elbow mac to the sauce. Stir to combine. Then pour it into a 9 x 9 baking pan that has been sprayed with cooking spray.
10. In a small food processor grind up the Ritz crackers into crumbs.
11. Sprinkle the remaining 3/4 C of cheddar cheese over the creamy, saucy mac.
12. Pour the cracker crumbs over the top.
13. Bake at 350 degrees (uncovered) for 40 minutes, or until the top is golden brown.
Recipe from Jamie Cooks It Up!
Hi Jamie! Just wondering if I am doubling this what size pan should I use? Looks so good, I’m excited to try it.
I want to let you know that my family thinks they have a chef in the house thanks to all your wonderful recipes! I know I can’t go wrong if I prepare something from you!! Everything is so delicious!!
Do you think this would freeze well?
Julie,
Unfortunately, this will not freeze well.
Best,
~Jamie
mine sauce just stayed really thick and was a little clump-ish…what did I do?