- 1/2 pound elbow macaroni, cooked
- 4 ounces cream cheese
- 1/2 cup of shredded cheddar cheese
- (or 6 ounces Velveeta cheese)
- 1/2 cup grated parmesan cheese
- 1/4 cup butter
- 1/2 cup milk
- 1 teaspoon nutmeg
- 3 tablespoons minced onion
- 1/2 cup bread crumbs
- 1/4 cup additional grated parmesan cheese
- 2 tablespoons butter
In a small, heavy duty saucepan over low heat, cook the cream cheese, cheddar or Velveeta, butter, and milk until the cheeses melt. Stir in the onions and nutmeg. Pour the cheese mixture over the noodles and add the 1/2 cup of parmesan cheese. Place the macaroni and cheese in a greased casserole dish. Sprinkle the bread crumbs and the additional parmesan cheese on top. Dot with 2 tablespoons of butter. Bake uncovered at 350° for 25-30 minutes, until golden brown on top.