Last week, I wasn’t feeling my best, a little tired, a little cold, a little run down and what sounded really good to me was Macaroni & Cheese.  Not wanting to ventured out to the grocery store or to the Panera drive-thru or to ask anyone else (& door dash or Uber Eats just isn’t in my MO) I started looking through the fridge and pantry…

     -macaroni. Check.

     -shredded cheddar and Swiss from the quiche I made a few weeks ago. Check.

     -milk.  Check.

     -cream cheese.  Check.

     -salt and pepper.  Check.

So…I boiled the water and started looking at a few recipes to see what I could put together and here is what I came up with up with. I liked the idea of 1 cup of water per 1 cup of pasta and then adding everything from there, AFTER the pasta has cooked without the step of draining the pasta.  I do make a more laborious version with a roux of butter and flour, but last week, that wasn’t a step I wanted to even consider, since this was to be a low effort, low energy version, only the essentials, because there are those times when you just need things simple and good, Marvelous Monday Musts. Now I will say that without the flour/butter roux, it isn’t as rich and cream when you go to reheat any leftover, but that was just fine with me.  I like lots of pepper and a little coarse salt on top.  This also could be a nice side dish with a protein and a good salad…Sounds good to me…carry on.

I like to have all ingredients out before starting.


2 cups boiling salted water

2 cups macaroni (1/2 box)

1 1/2 Tablespoons unsalted butter

1 cup whole milk

1/2 block cream cheese (I use the Neufchâtel with 1/3 less fat)

2 cups shredded/sliced cheese of your choice (I had a Swiss cheddar combo)

freshly ground black pepper and salt to taste


1.  Bring 1 cup of water and salt to boil and add macaroni.  Cook for 6      minutes until al dente, stirring as needed.  Add unsalted butter Stir as it      melts.

2.  Turn heat low after macaroni has cooked and add milk, cream cheese and      shredded cheese.  Stir until cheese is melted and all cheeses and milk are      combined.  Serve immediately. Season to taste with freshly ground      pepper and salt.  Store any unused in fridge and warm in microwave      allowing not to over heat.

I’m already working on next week’s Marvelous Monday, something simple, something good.