Saturday, February 6, 2010

Crazy Good Mac-N-Cheese

2 1/2 C. Macaroni pasta
6 Oz. Velveeta (cubed)
6 Oz. White cheddar (cubed)
8 Oz. Gruyere cheese (shredded)
1 C. Monterrey Jack and cheddar cheeses blended (buy in the bag, pre-shredded)
3 Oz. Cream cheese
1/3 C. Sour cream
3/4 C. Heavy cream
3/4 C. Half-n-half
1 Egg
1 1/2 T. Flour
1/2 T. Worcestershire
1/2 t. Garlic powder
1/2 t. Onion powder
1/2 t. Mustard powder
1/8 t. Cayenne pepper
1/16 t. Nutmeg
1/2 t. Kosher salt
Pinch paprika
Pinch chives

  • Boil macaroni, set aside
  • Spray 9x13 pan with Pam
  • Mix heavy cream, half-n-half, sour cream, cream cheese, egg, flour, Worcestershire, garlic powder, onion powder, mustard, cayenne, and nutmeg
  • Layer bottom of pan with the Velveeta and white cheddar cheese cubes
  • Pour macaroni pasta into pan
  • Layer top of macaroni with the Gruyere
  • Pour on mixture in step 3
  • Layer Monterrey jack and cheddar cheese mixture and paprika over the top of the dish
  • Bake at 350 for 30 minutes or until bubbly and slightly brown on top
This is super fiiiiinnnnneeee with any type of meat you might wish to add. It is also great spicy! Just add jalapenos, ancho chilies, bell peppers, extra cayenne, or anything else that you like.

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