Quick Mac and Cheese

Start to finish this will take about 15 minutes and render a lucious base for almost any meal. You can control the ingredients as well to adapt to almost any palette (except lactose free). It also keeps very well making for great left overs.


  • Any boxed pasta shape you like (elbow, rigatoni, penne, spirals, shells, etc…) cooked as per the instructions on the box.

  • 1 8 oz clock of sharp chedder cheese

  • 2 tablespoon cream cheese

  • 1/4 cup of milk

  • Salt and pepper to taste (we like a bit heavier (1 teaspoon) pepper and less (1/4 teaspoon) salt


  1. Cook entire box of pasta as per instuctions on the box

  2. While it is cooking, grate the chedder, cube the cream cheese and measure out the milk (reserve about 1/2 cup of the chedder to sprinkle on top)

  3. When pasta is done, drain but do not rinse

  4. Place in baking dish of your choice

  5. While still hot mix in all the cheese (except the reserved chedder) into the hot pasta in the baking dish

  6. Add the milk and continue to mix until it is all melted together (you may have to put this ontop of a low heat to get it all to melt together pending how fast you got the cheese into the hot pasta

  7. At this point you can add cooked vegitables or protein to your liking. Get creative! It is also great as is.

  8. Once all melted and mixed together add reserved cheese to top

  9. Sprinkle with Panko bread crumbs

  10. Place under broiler until browned and bubbly

To Serve

Serve immediately. Top with tomato sauce or chopped tomatos for some color and acid.

Easy and delicious to reheat as well.