Skillet Macaroni and Cheese

This recipe turned out quite creamy, with lots of cheesy flavor, and yet you use less shredded cheese than called for in most other recipes like this. Which is a bonus for me since we love macaroni and cheese, but cheese is expensive, so a recipe that doesn't skimp on that great cheesy flavor, but uses less cheese is a clear winner in my book. We loved it and it was a quick and easy meal to prepare and get on the table for lunch on a Sunday afternoon.

Skillet Macaroni and Cheese

1 lb. elbow macaroni or small shells
3 TBSP. butter
3 TBSP. flour
1 tsp. salt
pepper to taste
3 cups milk (2% or whole)
3 - 4 oz. cream cheese, softened
1 1/2 cups shredded sharp cheddar cheese

In a large pot of boiling water, cook the pasta according to package directions. Drain and set aside. Meanwhile, in a large saucepan, melt the butter. Add the flour and cook and stir for 1-2 minutes. Whisk in the salt, pepper and milk. Cook, stirring constantly, until the mixture is hot, bubbly and thickened. Remove from heat and whisk in the cream cheese and cheddar cheese, stirring until smooth. Stir in the hot cooked pasta, mixing well. Serve immediately.
Makes about 6-8 servings.