Macaroni and Cheese, Cheese, Cheese

“Hi, my name is Marilyn, and I’m addicted to cheese.” I feel that there is step-program out there with my name on it. If you’re reading this and thinking, “I have a cheese problem too.” I want you to know that you are not alone, and that we are in good company.  

I decided to research the power of cheese – why does it have such a stronghold over me? You know what I found?  Ready?  

Cheese contains compounds called casomorphins that are actually morphine-like. It REALLY IS ADDICTIVE. 

So is the recipe below. You’re welcome.


2.5 c penne or elbow macaroni

¼ c unsalted butter

3 tablespoons flour

2 c half and half

1 tablespoon Dijon mustard

1 teaspoon ground mustard (mustard powder)

1 teaspoon Hot Hungarian Paprika

10 oz super sharp white cheddar cheese – the best you can find and please for the love of gravy, grate your own

(1) 8 oz package of cream cheese

Salt and pepper

1 package of Sweetbird Kitchen’s Cheddar Pie Crust Crumbles™


Boil pasta at a hard boil for 4 minutes and drain.

Melt butter in a large saucepan. Whisk in flour. Cook about 30 seconds. Add mustard powder and paprika.

Add half and half, Dijon mustard, salt and pepper, whisking until smooth and thickened. 3-5 minutes.

Reduce heat to low, stir in the cheeses.  Once combined, remove from heat and fold in the pasta.

Transfer to a casserole dish.  Top with 1 bag of finely crushed/crumbled Sweetbird Kitchen’s Cheddar Pie Crust Crumbles™.  

Bake in preheated 400° oven, uncovered, for 20 minutes, until golden brown.  Prepare for cheesy heaven.

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