Baked Mac & Cheese

Due to the lack of cars in our household the past ten days and lack of groceries, unknowingly we ate alot of pasta this week.  Normally not something I like to do.  Mixing it up is good, but also you do what you have to with what you have.  Thankfully, I now have my car back!! 
WARNING: This recipe is not for the faint of calories.  Because of this fact I had not made this in a long time.  I tried to lighten it up a bit though.  For all you cheesy lovers; it is very cheesy and delicious!! Moderation is the key: I only had a small portion.

Yes, I did add a few hot dogs, cut up.  My family likes the addition, me not so much!!

Baked Mac & Cheese

1 pound pasta

3 Tablespoons butter

1 Tablespoon flour

3 cups milk

8 oz. cream cheese (I used light)

4 cups shredded cheddar cheese (I used 3 and then sprinkled a little bit on top before baking)

breadcrumbs (optional)

Grease a 9 x13 casserole dish. Cook pasta according to package directions.  Drain, rinse.  Set aside.

In a large skillet (or same pan you cooked the pasta in), melt butter over medium high heat.  Add flour and cook until bubbly (about 1 minute).  Slowly add the milk, stirring after each addition.  Cook until slightly thickened, stirring constantly.  Add the cream cheese, stirring until completely melted.  Season with salt if desired (I skipped the salt).  Remove from heat. Mix the pasta in with the cream cheese mixture. The sauce will seem not thick enough, but will thicken when the cheese is added and baked.

  Add the shredded cheese and stir to combine. 

 Pour the mixture in the prepared dish, top with breadcrumbs if desired

and bake at 350 degrees for 20 minutes.

I wanted to add the asparagus to it, but knew my one daughter would not like it and it just wasn't worth the fight!!

You could add lots of things to this versatile recipe.

Now one question: How do you get the breadcrumbs to brown?  What did I do wrong?

Linked with  Foodie Friday and Recipe Swap/

~Tiffanee