Boil a one pound box of elbows or other appropriate mac & cheese noodle.
In a bowl, mix 1 brick of cream cheese, half stick of butter, half cup of milk, garlic powder, essence of emeril, salt, pepper. Microwave for 30-60 secs so that it thins out and can be stirred, a little bit thinner than sour cream, not as thin as milk. Then I add 1.5 lbs of shredded cheese--today I used pepper jack, it's all I had.
When you stir in the noodles they should be wet and cool--you don't want the cheese to melt while stirring it all together. Bake covered at 350 for 45 minutes.