Monument Valley is awesomesauce!


My tastiest #homemade #MacNCheese creation to date. #yum (at Benson Apartments)

I’ve decided to share my recipe, which yields 4 servings:


PREP TIME:  5 min



  • Elbow macaroni, uncooked - 3 cups
  • Low Sodium Chicken Stock - 2 cups
  • Half-n-Half - 1 cup
  • Panko Bread Crumbs - 1 cup
  • Cream Cheese, softened - 1 cup
  • Parmesan Cheese, grated - 1 cup
  • Sour Cream - 1/2 cup
  • Sharp Cheddar Cheese, grated - 1/2 cup
  • Monterey Jack Cheese, grated - 1/4 cup
  • Mozzarella Cheese, grated - 1/4 cup
  • Butter, room temperature - 7 Tbsp, divided
  • Flour - 3 Tbsp
  • Extra Virgin Olive Oil - 1 Tbsp
  • Mustard Powder - 1 tsp
  • Salt - 1 tsp, divided
  • Garlic Powder - 1/2 tsp
  • Onion Powder - 1/2 tsp
  • Ground Nutmeg - 1/2 tsp
  • Paprika - 1/2 tsp
  • Ground Black Pepper - 1/3 tsp


Preheat oven to 400°F and bring pasta water to a boil.

While pasta water is boiling, add extra virgin olive oil and 1/2 tsp salt. Add elbow macaroni to water, and give a quick stir to break up pasta. Cook al dente (approximately 7-to-8 minutes) and strain into a colander. Set aside.

In same pasta water pot, melt 3 Tbsp butter on low heat. Once butter is melted, whisk in 3 Tbsp of flour. Whisk continuously for approximately 2 minutes to create the roux.

Add the chicken stock and half-n-half, and let simmer under medium-low heat for approximately 5 minutes (or until liquid has slightly thickened), stirring constantly to create the white sauce base. Whisk in the mustard powder, onion powder, garlic powder, paprika, ground black pepper, ground nutmeg, and remaining salt.

Reduce heat to low, and stir in the cream cheese. After cream cheese is incorporated, add the sharp cheddar cheese, monterey jack cheese, and mozzarella cheese. Stir constantly, allowing all to melt in the sauce (approximately 2 minutes). Remove from heat.

Return the cooked elbow macaroni into the pot, add the sour cream, and fold into the cheese sauce. Portion into four oven-safe ceramic 9.5-oz ramekins (like the ones available from World Market).

Top each serving with a mixture of panko bread crumbs and grated parmesan cheese. Add a tablespoon of room temperature butter on top of the bread crumb/parmesan cheese layer.

Cook in oven for 15-to-20 minutes, or until the cheese topping has melted and/or achieves a light golden brown color.

Remove from oven, and let stand on counter top for approximately 5 minutes prior to enjoying.

THIS IS “COMFORT FOOD”— NOT DIET FOOD!  Each portion contains approximately 1,200 calories, 85 grams of carbohydrates, 78 grams of fat, 44 grams of protein, and 1,000 grams of sodium.  In other words, enjoy this recipe only once in a blue moon and definitely follow it up with a long walk or short run.  Keep yourself balanced!


Use any brand almond flour or any wheat-free flour

Use any brand gluten-free bread crumbs


Use any brand low-fat and/or low-calorie versions of any of the dairy products

Use any brand almond milk instead of the half-n-half


If you have a vegan version that does this recipe justice, please share!

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