Creamy Mac & Cheese . . . cream cheese & Cheddar

Cream cheese makes this mac and cheese very creamy, dry mustard, a sprinkling of dried red pepper flakes, and beer add to the flavor.

Creamy Mac & Cheese
12 oz. macaroni
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon Kosher salt
1/2 teaspoon black pepper
1 1/2 cups milk
1/2 teaspoon dried mustard
Sprinkling of dried red pepper flakes
8 oz. pkg. cream cheese
8 to 12 oz. grated Cheddar cheese
Beer to thin cheese mixture

1. Cook macaroni in salted water according to package directions; drain.

2. Make a cheese sauce:

a)  Melt butter in saucepan over medium heat, add flour and stir to blend. 

b) Add salt and pepper and continue to cook for a couple of minutes to develop flavor.

c)  Stir in milk, a little at a time. 

d) Add mustard and red pepper flakes and continue to cook and stir until mixture begins to thicken.

3. Stir in cream cheese and grated cheese.

4. Stir in drained macaroni; add beer to thin as mixture as/if needed (the mixture tends to "tighten up" if not eaten immediately).

Recipe without photos . . .

Creamy Mac & Cheese
12 oz. macaroni
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon Kosher salt
1/2 teaspoon black pepper
1 1/2 cups milk
1/2 teaspoon dried mustard
Sprinkling of dried red pepper flakes
8 oz. pkg. cream cheese
8 to 12 oz. grated Cheddar cheese
Beer to thin cheese mixture

1. Cook macaroni in salted water according to package directions; drain.

2. Make a cheese sauce:

a) Melt butter in saucepan over medium heat, add flour and stir to blend. 

b) Add salt and pepper and continue to cook for a couple of minutes to develop flavor.

c) Stir in milk, a little at a time. 

d) Add mustard and red pepper flakes and continue to cook and stir until mixture begins to thicken.

3. Stir in cream cheese and grated cheese.

4. Stir in drained macaroni; add beer to thin as mixture as/if needed (the mixture tends to "tighten up" if not eaten immediately