Faster (and Better) than Box-Mix Macaroni and Cheese

We've all made mac-n-cheese using the famous powder-cheese box mix. Great in a pinch, or so you thought. I've got a faster and healthier version that you can make without a mix.

Growing up, my mom made baked macaroni and cheese, using flour, butter, whole milk, real cheese and bread crumbs. While I've made it on occasion, I can't get away with making more often...it just takes too much time. Turning to the box mixes wasn't an option - they are too high in sodium and I don't like the idea of all those preservatives in our food. How could I make home made mac-n-cheese in the same amount of time as the box mix? I turned to a refrigerator staple: cream cheese.

Cook 1/2 lb of elbow macaroni (or any pasta) according to package directions. Drain and add to the hot pot 1 tablespoon butter. Throw the pasta back into the pot and combine with the butter. Add enough cream cheese to coat the pasta and make it as cheesy as you like. I like using whipped cream cheese, because it's easier to combine and melts faster. You may want to add milk to thin if the cheese sauce is too thick. Salt and pepper to taste.

Optional add ins:

• Toss a few broccoli spears into the boiling water during the last 3-4 minutes of pasta cooking time. Drain with pasta and follow with the butter, cheese and milk portion of the recipe.

• Toss a cup or two of frozen peas at the end and give them a few minutes to heat through.
• Toss in some leftover chicken at the end and allow to heat through.

I hope you enjoy this recipe as much as my family. It's such a quick way to make any cheese sauce!