Recently, I interviewed Julie Przybylski from Learning Gardens daycare facility. She is a guru when it comes to getting kids to eat foods you never thought that kids would touch. Case in point: Blue cheese. Most kids turn up their noses at the stinky, pungent cheese. Not the kids at Learning Gardens. Or maybe I should say, not when Julie puts it into her homemade macaroni and cheese.

“Did you know that Kraft macaroni and cheese includes blue cheese?” she told me excitedly. “That’s what gives it that tang. Kids who won’t go near blue cheese but they hoover my mac and cheese.”

I was super impressed and asked for the recipe. Julie was happy to oblige.

Julie’s Homemade “Kraft” Macaroni and Cheese

1 pound of macaroni noodle or any short noodle (I used whole wheat rotini noodles)
1 tablespoon of olive oil or grapeseed oil
1 medium onion, diced
2 cloves of garlic, minced
2 cups heavy cream
2 cups milk
1/2 cup cornstarch
1/4 cup cold water
2 cups crushed cornflakes
3 tablespoons butter, melted
1 cup blue cheese crumbles
1 cup cheddar cheese, shredded
1 cup Parmesan cheese, shredded

  1. Grease a 9 x 13 pan.
  2. Preheat oven to 325 degrees.
  3. Cook pasta according to directions.
  4. While water is boiling for pasta, heat olive oil in medium saucepan. Add onions and cook for 3-4 minutes until soft.
  5. Add minced garlic and cook for an additional 1-2 minutes.
  6. Add cream and milk to onions and garlic. Bring to a boil. Watch carefully so it doesn’t boil over.
  7. While milk and cream are coming to a boil, whisk together cornstarch and cold water. Once cream comes to a boil, add cornstarch mixture slowly. Add a little and then stir. Repeat until the sauce thickens (you may not use all of the cornstarch mixture). The sauce should be the consistency of gravy.
  8. Let sauce cool to room temperature.
  9. While the sauce is cooling, melt butter in a separate bowl and toss with crushed cornflakes.
  10. When sauce has cooled, combine cream sauce, noodles, and cheeses in a large bowl.
  11. Pour mixture in greased pan and top with cornflakes.
  12. Bake 40-45 minuts until cheese bubbles and starts to brown.


Recipe Review: Oh. My. God.

Where have you been all of my life?


This was SO GOOD. So unbelievably good. It’s rich, yes. But not too rich and surprisingly not as unhealthy as I first believed. A half cup serving is about all you need. This will definitely be on our holiday table for all of my nieces and nephews….and let’s be honest, for me as well. 🙂

Tips from Julie:

  • This is a great make-ahead meal. Throw it together the night before and put it in the fridge. Or…
  • This is also a great freezer meal. Either mix it together and throw it in the fridge OR bake it and freeze the leftovers.
  • The add-ins are endless. Toss in some blanche veggies or cut up pre-cooked chicken sausage (I suspect chicken andouille sausage would be amazing!) to get some added protein.
Thanks for the recipe, Julie!
What is your favorite add-in for macaroni and cheese?





Nutrition Facts:
Total Fat 30.68g
Saturated Fat 18.51g
Cholesterol 87.38mg
Sodium 578.63mg
Total Carbohydrate 43.6g
Dietary Fiber 1.59g
Sugars 10.18g 
Protein 21.35g
Weight Watcher Point Plus Points: 9 points
Print Friendly, PDF & Email