Mac and Cheese

This recipe was a game changer for me. I usually make a homemade version of mac and cheese that I got from Ina Garten. But this one, is my new go to recipe. If you feel the need to change it up, or add something to it feel free to do so, but I honestly was not disappointed with this recipe. This one is easily adapted to feed a crowd, and you can reheat it the next day, I think it tasted even better on day 2.

  • Mac and Cheese
    • Ingredients:
      • 32 Ounces of Velveeta Cheese – Do not cut it up or slice it, leave it whole
      • 2 pounds of uncooked elbow macaroni – you can use any pasta really
      • 4 cups of heavy whipping cream
      • 1 1/2 cups of water
      • 2-3 cups of shredded cheese – your preference I used Colby and Italian blend
      • 1 1/2 cups of bread crumbs
      • 2-3 Tbsp melted butter
      • seasonings to taste – salt, pepper, garlic salt, onion powder, parsley
  • Directions:
    • Preheat the oven to 375 degrees Fahrenheit.
    • In a baking dish put the block of Velveeta cheese in the middle. Pour the entire uncooked pasta around the Velveeta cheese. Pour in the heavy cream onto the uncooked pasta, followed by the water. Top the noodles with the shredded cheese.
    • Put entire dish into the oven and bake for 30 minutes (depending on your oven and the doneness of your pasta, you may need to go longer.) After thirty minutes mix the pasta with the cheeses, the pasta should be tender, but if you need to go longer put in for another 10 minutes.
    • After you mix the pasta and cheese together, combine the bread crumbs, melted butter and seasoning and sprinkle on top of the dish. Broil for a few minutes until golden brown.

Happy Eating!

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